-
1
Make syrup first so that it can come to room temperature.
-
2
In a small saucepan, combine honey, sugar and water.
-
3
Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
-
4
Add lemon juice, cinnamon sticks and zests and cook over a medium heat for 10 minutes, until slightly thickened.
-
5
Remove rinds and cinnamon sticks and allow to come to room temperature before using.
-
6
Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
-
7
Place filo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out
-
8
Brush bottom and sides of an 18X12 Inch pan generously with melted butter.
-
9
Place 8 phyllo sheets on bottom of pan, brushing each sheet generously with butter.
-
10
Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan.
-
11
Brush these with melted butter.
-
12
Pour 2 cups of nut mixture into pan and spread evenly.
-
13
Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
-
14
Repeat layering process 2 more times to form 3 nut layers.
-
15
Top pastry with remaining filo dough and generously brush top layer with melted butter.
-
16
Tuck in the buttered phyllo neatly around.
-
17
Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces.
-
18
Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the center with an entire clove.
-
19
Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
-
20
Bake pastry in a 325 degree oven for 1 hour, until nicely golden-brown.
-
21
Allow to cool for 5 minutes.
-
22
Carefully spoon cool syrup over pastry allow to stand at least 3 hours or overnight.
-
23
Cut through the scored pieces and serve.
