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1
Preheat oven to 300 degrees.
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2
Line 2 baking sheets with parchment paper or nonstick baking mats.
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3
In small bowl, combine nuts, 13 cup sugar, orange zest, cinnamon and cloves.
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4
Place one sheet of phyllo dough on a clean, dry surface.
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5
Coat thoroughly with vegetable oil spray.
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6
Top with another sheet of dough and coat with spray.
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7
Sprinkle a fourth of the nut mixture (about 13 cup) evenly over the sheets of dough.
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8
Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips, then in half crosswise to form 6 smaller rectangular strips.
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9
Beginning at the short ends, loosely roll each strip into a neat roll.
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10
Repeat with the remaining dough and nut mixture.
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11
Place rolls about 1/2 inch apart on prepared baking sheets.
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12
Coat tops lightly with vegetable oil spray and sprinkle with remaining 5 teaspoons sugar.
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13
Bake in preheated oven until golden, about 25 minutes.
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14
Cool completely.
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15
For topping: Microwave chocolate until melted, then stir until smooth.
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16
Transfer to a plastic sandwich bag.
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17
Snip off one lower corner, being careful not to make the opening too large.
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18
Drizzle melted chocolate decoratively across top of each cooled roll.
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19
Or drizzle honey over.
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20
Let stand at room temperature until chocolate is set or honey is absorbed.
