Grease the cups of a muffin tin. Preheat the oven to 180 °C.
Roll out the filo dough and cut out 24 squares – large enough to cover the sides of the muffin tin. Cover the dough with a damp tea towel because it dries out very quickly and line the troughs with the first layer of dough (2 sheets) and brush with butter.
Mix popcorn, pistachios, sugar and cinnamon and put a little of each on the fico dough.
Again cut out 24 squares and place on top of nut-popcorn mixture. Brush with butter and spread the remaining nut popcorn mixture on top.
Again, top each with 2 sheets of dough and brush with butter.
Bake in preheated oven for 10-15 minutes.
For the honey syrup, heat water and sugar, stirring until sugar is completely dissolved. Over low heat, stir in honey and cinnamon and simmer gently for about 15 minutes. Allow the syrup to cool.
Serve the muffins drizzled with syrup.