For the filling:
1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons groud
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup:
1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel

Heat the oven to 350 degrees F.

Ingredients
3 cups (720 mL) ground pistachios
1 cup (240 mL) M&M'S® Chocolate Mini Baking Bits
1¼ cups (300 mL) confectioners' sugar
1 tbs. ground cardamon
2/3 cup (160 mL) unsalted butter, melted
1 pound filo pastry, defrosted

Syrup Mixture:
2 cups (480 mL) granulated sugar
1¼ cups (300 mL) water

Procedure
Mix the sugar and water in a saucepan and simmer for 10 minutes after bringing it to a boil.
Remove approximately half of the syrup.