Directions – Baklava Pops:

1. Add the honey syrup ingredients to a small pot over medium heat. As it starts to warm up, stir to combine. Once tiny bubbles start to form, lower the heat to a simmer. Simmer for five to ten minutes or until the syrup begins to thicken. Remove from the heat and let it cool completely.
2. Add the walnuts to a food processor and pulse until the walnuts begin to crumble. Add the honey and cane sugar. Process until you can grab a small amount and it sticks together in your hands. Set aside.
3. Preheat the oven to 350°F. Carefully lay a sheet of fillo onto the parchment paper and brush melted butter all over. Repeat with the remaining fillo sheets, smoothing out any air pockets. 
4. Using a pizza cutter, cut into 12 squares. Take some filling and roll it into a ball. Place in the middle of a square, then wrap it up to form a ball. Repeat with the remaining filling and fillo squares.
5. Place each ball onto a parchment lined baking sheet or a mini muffin pan. Bake for 15 to 18 minutes or until golden brown. Remove from the oven and immediately pour the honey syrup all over.
6. Cool for five to ten minutes before putting a stick into each. Mix together the cinnamon and cane sugar then sprinkle all over. 

Directions – Dubai Chocolate Style Pops:

1. Heat the butter in a pan over medium heat. Break up the kataifi as you add it to the pan. Toast for three to five minutes or until golden brown. Set aside.
2. In a food processor, add the pistachios and salt. Blend until completely smooth, scraping down the sides as you go. Set aside.
3. Add the white chocolate to a heatproof bowl. Heat the cream until tiny bubbles start to form. Pour the cream over the white chocolate and cover with a towel for five minutes. Remove the towel and stir until the chocolate has completely melted.
4. Add the pistachio butter/paste to the melted white chocolate and mix to combine. Stir in the toasted kataifi. Refrigerated for about 30 minutes.
5. Use a spoon to form the pistachio mixture into balls. Place onto parchment lined baking sheet. Refrigerate again while you prepare the chocolate coating. 
6. Melt the dark chocolate chips and oil in a double boiler or in 30-second intervals in the microwave. Transfer to a heat proof bowl and let cook for a few minutes.
7. Remove the balls from the fridge and place a stick through each. Dip each in the melted dark chocolate then, shaking off any excess chocolate. Place back onto the baking sheet and sprinkle crumbled pistachios on top plus flaky salt (optional). Refrigerate again until the chocolate has hardened. 

*Store both in an airtight container in the fridge for up to five days.