Preheat oven to 360 F.

Combine the crushed/chopped walnuts, honey, and ricotta and mix until evenly combined in a small bowl.

Take and spread out 1 filo sheet. Brush lightly with butter, then layer on another filo sheet. Brush with butter again, and layer on another filo sheet. There should be 3 layers of filo sheet in total.

Using a pizza cutter or knife, divide the filo into 6 squares (cut halfway along the short edge of the rectangle, and 1/3 and 2/3 along the long edge of the rectangle.)

Repeat the above two steps with the 3 remaining filo sheets. You should end up with 12 filo squares (each having 3 layers).

Divide the ricotta mixture among the 12 filo squares. Each should have around a small spoonful dolloped into the middle.

For each parcel, gather up the edges and corners and give the pastry a slight pinch on top, directly above where the ricotta filling is to make the scrunched up, “tulip” shape. Transfer each parcel into the muffin tin. If you don’t have a muffin tin, transfer to a baking sheet. The muffin tin helps the ricotta parcels retain their round shape but is not strictly necessary.

If there is leftover melted butter, brush the remainder over the top of the parcels.

Bake for 20-25 minutes, or until evenly golden brown. (If baking in muffin tin, check that the sides of the parcels are not too pale).

Remove immediately from the muffin tin to a cooling rack to avoid condensation.