After removing the first piece of pastry from the stack, cover remaining with a damp tea towel to prevent it from drying out. Rolls can be made up to three days ahead. Store, covered, in syrup in the fridge. Remove 1 hour before serving.
Melted butter, for greasing
200g block dark chocolate, finely chopped
2 1⁄3 cups pecans, finely chopped
2 tsps ground cinnamon
1⁄2 tsp ground cloves
8 sheets filo pastry
Extra 100g unsalted butter, melted
ORANGE HONEY SYRUP
1 large orange
3⁄4 cup honey
3⁄4 cup caster sugar
3⁄4 cup water
1 vanilla bean, split
Grease a 19cm x 30cm lamington pan with the melted butter.
2 To make syrup, use a vegetable peeler to peel two x 6cm long strips of rind from orange. Cut away any pith from strips. Squeeze juice from orange. You will need 1⁄2 cup.
3 Combine rind, juice, honey, sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Add vanilla bean. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Remove from heat. Cool.
4 Meanwhile, place chocolate, pecans, cinnamon and cloves in a large bowl. Stir to combine.
5 Lay filo on a clean bench with a short end facing you. Cut in half lengthways. Place one piece of pastry on bench with short end facing you. Brush with extra butter. Place 2 tblsps of the filling across end closest to you, leaving 1⁄2 cm border on each side. Fold in sides, then roll tightly to enclose filling. Repeat with remaining pastry, extra butter and filling to make 16 rolls.
6 Place rolls in prepared pan, in a single layer, without touching. Brush tops with extra butter.
7 Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Remove.8 Pour cooled syrup over hot rolls. Stand for 2 hours before serving.