Kourkoubinia, baked phyllo bites in honey syrup

Start with the syrup so it can cool: combine the sugar, water, cinnamon stick, orange zest (removed with a peeler) and orange juice.

Cook over medium heat until it boils and the sugar dissolves; take off the heat, stir in the honey, and let cool completely.

Thaw the filo overnight in the refrigerator, then leave it in its packaging at room temperature for an hour or two so the layers do not stick.

Brush water around the edges of a filo sheet so it sticks together, drizzle with melted butter, top with another sheet and drizzle more butter.

Roll it up; brush the top edge with water to seal it shut. Place seam side down in quarter sheet pans. Repeat until the filo runs out.

Freeze 20 minutes so they hold their shape, then cut into about one-and-a-half-inch pieces.

Brush generously with butter and bake at 300 degrees until a rich golden colour, an hour 15 to an hour 20 minutes or more (an hour 25 in her oven).

Pour the cooled syrup over the hot pastries and let them absorb it, 15 to 20 minutes.

Variation: traditionally they are fried -- skip the butter on top, chill and cut, then fry a few at a time in vegetable or light olive oil at about 360F, better kept at 350F, until golden all around.

To freeze: assemble, cut, brush with butter, chill, then wrap the trays in plastic wrap; bake from frozen at the same low temperature so they stay crisp through.

Sprinkle with ground cinnamon to serve.