Preheat oven at 200° C.

• Clean and cut pumpkin into large pieces
• Chop walnuts

1.  Bring the pumpkin to a boil with 120 ml  of water and a pinch of salt.

2.  Simmer until the pumpkin cubes become mushy. Drain them overnight in a colander.

3.  The next day, heat 60 ml  of oil in a saucepan and add the pumpkin, stirring from time to time with a wooden spoon until you have a purée. Let cool.

4.  Add the crushed walnuts, semolina, sugar and spices and mix everything together thoroughly.

5.  One by one lay the sheets of fyllo on your work space, paint the surface with olive oil and spread a little of the mixture on the long side of each sheet, leaving 5 cm (a couple of inches) as margin on either side.

6.  Roll up each sheet as you would a strudel and cut the pastry into lengths of about 9 cm (3 inches) (about 4 pieces from each cylinder).

7.  Repeat with the rest of the filling and fyllo, laying them side by side on an oiled baking sheet.

8.  When you have finished making the pastries, heat the remaining olive oil to boiling and drizzle a teaspoon of the hot olive oil over each of the rolls.

9.  Bake for 30 minutes.

10.  While they are baking, make the syrup.

11.  Bring the sugar, water and honey to the boil in a small saucepan, lower the heat to moderate and boil slowly for about 5 minutes.

12.  Add the lemon juice a minute or two before the end.

13.  Let cool and then pour the syrup over the pies while they are still hot.