In a small saucepot combine water, honey, sugar, lemon and orange peel. Simmer for 15 minutes over medium heat to make syrup. Remove from heat. Sprinkle flour lightly over a work surface, lay pastry sheet flat and use a ravioli cutter to cut long strips 1½ to 2 inches wide. Roll the pastry ribbons on their flat sides and shape into a tight rose. Pinch end to keep shape. Using a pair of tongs, pick up the rose and submerge into the hot oil. Spin as you release them one at a time into the oil. Deep-fry them for about one minute - until slightly golden. Use a slotted spoon to remove from oil. Transfer fried ribbons one at a time and dip them one at a time into the warm syrup. Remove immediately, place onto serving plate and sprinkle with the topping mixture. Serve hot.