Dry roast nuts by placing onto lined baking sheet and placing into cold oven set to fan forced 200°C for 10 minutes. Remove and cool. Reserve a few nuts for garnish.
Place sugar, oils, vanilla and egg yolks into TM bowl and mill 10 sec/speed 8. Add cooled nuts and blend 10-12 sec/speed 8.
Place into fridge until well set.
Reduce oven temperature to 180°C.
Assemble 'snake' by laying filo pastry on wet tea towels along a bench. Melt butter as needed (approximately 125g) and brush between layers of filo, building up around 4-5 layers. Arrange filling all down the long edge and roll up into a snake shape. Brush with more butter and patch pastry as necessary.
Roll into a coil, top with reserved chopped nuts and bake on large paper lined tray for approximately 20 minutes until pastry is flaky and golden.
Melt around 60g honey and brush over pastry while it is still hot after removing from oven.
Cool slightly before eating…or not!