These are easy peasy and so impressive. Ask John and Het, they loved them!
Mix 100g ground almonds with 2 teaspoons of golden caster sugar and two teaspoons of cinnamon. Unwrap one pack of filo pastry. Dampen a clean tea towel, fold it in half and sandwich the filo pastry between to stop it drying out. Melt 100g sugar in a pan with 150ml water and the juice of a lemon. Bring to the boil and boil for 5 minutes then let it cool. Add 2 teaspoons of rosewater. Prepare a baking sheet by laying a sheet of baking parchment on it (simples!).
Work with 2 sheets of filo at a time but keep the rest covered with the damp cloth. Take 2 sheets of filo but dont separate them. Cut in half then each half into four or eight depending on the size you want.
Dampen all the edges with a little water. Put a dessert spoon full of the almond and pistachio onto the pastry then fold one long side inwards (to stop the filling falling out), then roll up from the bottom. Pinch the other end together or fold over, whichever you prefer. Keep doing this till you run out! Brush with melted butter or oil and bake in the oven for 10 minutes tops. Allow to cool a little, then transfer to a shallow bowl and pour the syrup over them. Now, the trick is to resist eating ‘just a little one to test it’s ok!’
This is the sequence….
hecichera 
Hi Dawn. This recipe sounds fab. However, in the method you mention adding the almond and pistachio mix. Unfortunately, you have not mentioned quantities of pistachios at the beginning. How many does one need? x