200g cooked rice
10g cinnamon powder
60g pine seeds
Butter, for brushing
10 filo pastry sheets
In a pan, bring cooked rice, cinnamon and milk to a boil, then reduce heat and simmer until it begins to thicken.
Crush walnuts and pine seeds and add to rice mixture. Add raisins and sugar. Cook until moisture has been absorbed and set aside until cool.
Brush pastry sheets with butter. Place a portion of prepared rice mixture in the centre of each sheet and bring the edges together. Gently twist in to a pouch.
Preheat oven to 180°C. Place pouches on a baking tray and bake for 10 minutes or until golden brown. Drizzle honey over and serve.