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Preheat oven to 350F
Scrunch 1 thawed phyllo pastry sheet per muffin tin, keeping them airy without squishing all the way down to allow butter to seep through
Brush each cup with salted butter, then sprinkle on cinnamon and crushed walnuts
Bake in the oven for 20-25 minutes at 350F until crispy and golden throughout
While baking, heat ¼ cup water, ¼ cup white sugar and ½ cup honey on medium-high heat, stirring regularly for about 6 minutes until it reduces and thickens to a syrup consistency, then let cool
Once out of the oven, pour the syrup evenly onto each cup and serve