Take the peeled orange and remove any pips. Roughly chop, add to a saucepan and cook until reduced to a soft pulp. Blitz in a blender or food processor.
Put the honey, cinnamon, lemon juice and 150ml/5fl oz water in a saucepan and cook until reduced and thickened. Stir in enough of the orange purée to add some sharpness to the sweet glaze and set aside.
Beat the eggs with the olive oil and salt in a bowl. Gradually work in the flour until a dough is formed. Knead for 5 minutes on a lightly floured work surface. Place in a clean bowl, cover with a tea towel and leave to rest for 30 minutes.
Roll the dough through a pasta machine to create thin sheets. Cut into squares.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the dough squares to the hot oil and cook until golden. Remove the pastries using a slotted spoon and transfer to kitchen paper to drain and slightly cool.
Brush each square with the honey glaze and sprinkle over the chopped walnuts and cinnamon. Decorate with the orange zest and serve.