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For the pastry
12 sheets Phyllo Pastry
1/2 cup Butter or Margarine, melted,for brushing
28 ounces Apple Pie Filling
8 ounces coarsely ground Almonds
1 dash Cinnamon
For the syrup
2 cups Sugar
1 3/4 cups Water
2/3 cup Honey
Cinnamon, to taste
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Take a sheet of filo dough, wide end facing you, and place it on your work surface. Brush with butter or margarine. Repeat with 5 more sheets, brushing each one with the butter/marg. Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around. Sprinkle with half the almonds. Sprinkle with a little bit of cinnamon. Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you. Brush the seam with butter, and place on a baking sheet, and brush all over with butter. Make sure you brush the ends bits as well. Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon. Roll up and place on the baking sheet about 2 inches away from the first roll. Brush generously with butter. Cut the roll diagonally into about 10-12 slices. You don't have to cut all the way through, but make sure that there are distinct slices. Bake in a preheated 350 degree F oven for 15 minutes. Turn the heat down to 250 degrees F, and bake for another 1 hour. While the pastry is baking, prepare the syrup. Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients. Bring to a boil, and boil away for about 5 minutes. Watch out, it can boil up fast. Remove the pastry from the oven and pour half of the syrup over the 2 rolls. Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest. You may have to baste a bit. Let cool until you can touch the pastry without burning yourself. Cut the slices the rest of the way through. Serve, making sure there's lots of napkins for the sticky fingers.
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