Preheat oven to 350°.

Arrange the nuts on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.

Let nuts cool slightly, then add to a food processor along with the lemon juice, 2 tablespoons of sugar, butter, and cinnamon, and pulse to combine.

Arrange 30 phyllo shells on a rimmed baking sheet and divide nut mixture between the cups (about 2 teaspoons per cup).

Pat the filling down with your fingers.

Bake for 10 minutes at 350˚F.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.

Reduce heat to a simmer and cook until reduced and slightly thickened, about 5 minutes.

Remove syrup from heat.

When the cups are done baking, remove from the oven.

Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon, until all syrup is used.

Refrigerate for at least 4 hours or overnight.