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1
Take a sheet of filo dough, wide end facing you, and place it on your work surface.
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2
Brush with butter or margarine.
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3
Repeat with 5 more sheets, brushing each one with the butter/marg.
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4
Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around.
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5
Sprinkle with half the almonds.
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6
Sprinkle with a little bit of cinnamon.
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7
Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you.
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8
Brush the seam with butter, and place on a baking sheet, and brush all over with butter.
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9
Make sure you brush the ends bits as well.
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10
Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon.
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11
Roll up and place on the baking sheet about 2 inches away from the first roll.
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12
Brush generously with butter.
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13
Cut the roll diagonally into about 10-12 slices.
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14
You don't have to cut all the way through, but make sure that there are distinct slices.
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15
Bake in a preheated 350 degree F oven for 15 minutes.
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16
Turn the heat down to 250 degrees F, and bake for another 1 hour.
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17
While the pastry is baking, prepare the syrup.
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18
Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients.
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19
Bring to a boil, and boil away for about 5 minutes.
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20
Watch out, it can boil up fast.
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21
Remove the pastry from the oven and pour half of the syrup over the 2 rolls.
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22
Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest.
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23
You may have to baste a bit.
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24
Let cool until you can touch the pastry without burning yourself.
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25
Cut the slices the rest of the way through.
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26
Serve, making sure there's lots of napkins for the sticky fingers.
