In a small saucepan, combine all of syrup ingredients and heat over a medium high heat, stirring frequently until the sugar has dissolved, about 2 minutes. Turn down to medium-low and let it simmer until slightly reduced, about 3 minutes. Pour the syrup into a bowl and set aside to cool.

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Place the figs, pistachios, apricots, sugar, orange zest, and cardamom in a food processor and run until everything is finely chopped and combined. If you pick up a small amount in your fingers you should be able to smush it together and have it stick.

Place on sheet of filo dough on the counter, brush it with melted butter, and then place another sheet on top.

Place ¼ of the fruit and nut mixture in a line at the bottom of the filo sheets, leaving a 1 to 1 ½ inch border along the bottom. Fold the bottom edge up over the mixture and lightly apply pressure as you roll so that that mixture is solidified. Continue to carefully roll the dough away from you so that it forms a cylinder. Then cut the cylinder into 12 even pieces and lay them on the baking sheet.

Repeat the same process three more times with the remain sheets of filo dough.

Bake the rolls for 15-20 minutes, or until lightly golden on top.

Remove from the oven, brush the tops of the rolls with the orange-honey syrup, and let them sit for at least 5 minutes. Serve immediately or store in an airtight container for up to 5 days.