Try these treats buzzing with a taste of honey

Preheat oven to 375 degrees Fahrenheit.
Combine prepared figs, orange zest, honey, pistachios, orange juice, and rose water in a mixing bowl, folding with a rubber spatula until all ingredients are completed mixed. Place half of the mixture in a food processor and pulse until fairly smooth paste is achieved. Empty food processor contents into a bowl and repeat with the other half. Reserve filling.
Place one sheet of phyllo on a dry flat work surface and brush with melted butter. Top with an additional sheet of phyllo and brush with melted butter. Cut dough in thirds width-wise and then in half length-wise; resulting 6 pieces should be about 5 inches long. Place approximately 3 tablespoons of filling on each cut piece. Filling should be spread to the edges of the length of dough on nearest third of each cut piece. Dip your hands in water and roll each piece of dough into a cigar shape. With remaining sheet of phyllo, brush half of its length with melted butter.  Fold unbuttered phyllo over buttered dough. Cut in thirds width-wise. Fill and rough as before.  Place wraps on a parchment lined baking sheet. Brush each wrap lightly with melted butter and sprinkle lightly with granulated sugar. Bake in preheated oven for approximately 20-25 minutes, until golden brown.

Combine almonds, honey, butter, and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to take on an amber color. Remove from heat and stir in corn flakes. Pour out onto a parchment lined baking sheet and allow to cool approximately 5-10 minutes. Store in air-tight container for up to 3-4 days.

In a mixing bowl, combine eggs, canela, .5 cup sugar, vanilla, salt and rum. Whisk with a whip until all ingredients come together, approximately 30 seconds. Add milk and cream and whisk an additional 30 seconds until all ingredients come together. Reserve batter at room temperature while preparing the bread.
Cut the bread on the bias into 1-inch pieces, with length not exceeding 5 inches. Place butter in a 12-inch sauté pan over medium heat. Allow the pan to heat for approximately 1-2 minutes. Completely submerge the bread in the reserved batter for approximately 30 seconds; if the bread is oversoaked, the resulting torrejas will be mushy and undercooked. Place the soaked bread in the pan and allow the bread to brown, approximately 1-2 minutes per side, until dark golden brown. Place the torrejas on a plate or serving tray. Sprinkle with remaining 2 tablespoons of powdered sugar using a metal mesh sifter. Top with Nicaraguan honey.