2(1.9 oz) boxes mini fillo shells, 30 total (found in the freezer section by the pie crust)
Melted dark chocolate(about 2 oz) or whipped cream, for decorating (optional)
Preheat oven to 350 degrees. In a small saucepan whisk together water, sugar, honey, lemon juice and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low heat and allow to simmer about 8 - 10 minutes until reduced and thickened slightly (it will thicken a little more as it cools). Set aside.
Place a piece of parchment paper on a rimmed 18 by 13-inch baking sheet, set aside. Add walnuts and pistachios to a food processor along with sugar, cinnamon, cloves, salt and zest. Pour butter over mixture then pulse several times until it's chopped into small pieces (don't pulse too much, it should not be finely ground. I made these twice and the first time I did grind them up pretty fine and the finer grind didn't allow many gaps for the syrup to seep through the cracks and the nuts browned more when tiny).
Spoon nut filling into fillo cups filling each full (I just used a scant tablespoon. I recommend holding the cup over the food processor as you fill it so the excess will just fall back into the food processor). Transfer fillo cups to prepared baking sheet. Bake in preheated oven about 9 - 10 minutes or until filling is warmed and set. Remove from oven and spoon syrup over each cup. Let cool then transfer melted chocolate to a small resealable bag if using, cut a small tip from one corner then drizzle chocolate over cups. Pipe whipped cream over tops if desired.