For syrup:

Combine sugar, water and lemon juice in a saucepan and bring to a boil. Cook until it coats the back of a spoon.

Remove from heat and add honey. Let cool to room temperature.

For dough and filling:

Unroll thawed pyllo dough onto a clean countertop. Remove a sheet and place adjacent to dough on countertop. Cover with a damp towel.

Using a pastry brush, coat dough with melted butter. Place another sheet on top. Brush with butter. Slice buttered sheets in half lenghtwise.

Mix chopped nuts with sugar and spread evenly over each sheet leaving 1/2-inch margin around the edge.

Roll each strip around a dowel or the end of a wooden spoon. Slip the roll off the spoon and onto a baking sheet. Continue with the remainder of the dough and filling.

Bake at 375 until golden. Remove from oven.

Top with syrup and allow to cool.

Separate rolls and serve with whipped cream or ice cream.