To make the syrup, combine the sugar, honey and 1 cup water in a small pan. Stir over low heat, without boiling, until the sugar has completely dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat and add the orange flower water. Set aside to cool.
Preheat the oven to 400°F. Brush a baking tray with melted butter.
To make the filling, place the walnuts, pistachios, sugar, cinnamon and butter in a small bowl and stir until combined.
Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo pastry on a work bench, brush with melted butter. Place another sheet on top and again brush with butter. Repeat till you have a stack of 5 sheets all nice and buttered.
Place 3 heaped tablespoons of filling close to the short edge of the pastry. Start rolling until half way down the filo sheets. Cut the rolled section separate from the rest of the sheets and then cut the rolled section into 3 sections. place the 3 small sections onto the buttered cookie sheet.
Repeat with the remaining pastry sheets. Once finished brush all portions with melted butter. Bake for 15 minutes, or until golden brown.
removed from oven and slowly coat with the cooled syrup. allow to sit for a few minutes and coat once again with the syrup. sprinkle with finely chopped pistachios