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1
Bake at 325 until light golden brown.
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2
Chop nuts in blender until finely ground.
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3
Mix in the sugar and ground cinnamon, set aside.
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4
Brush bottom of a cookie sheet with a little melted butter (I leave the paper wrapper around the filo and place a slightly damp towel over the filo to keep it moist).
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5
Place one filo sheet on working surface and with a pastry brush gently brush with the melted butter as quickly as possible.
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6
Repeat the process with two more sheets of filo.
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7
Sprinkle with nut mixture covering all but about one inch on the long side of the filo sheets and about 1/2 inch on the sides.
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8
Roll from long end to long end, and fold the ends.
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9
Then place seam side down on the baking sheet.
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10
Sprinkle with rose water (if you don't have rose water, plain water will do, but very lightly sprinkle and brush lightly with butter).
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11
Cut on a slant through the top layer to mark 1 1/4 to 1 1/2 inch pieces and place a whole clove in the top of each piece.
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12
Bake until light golden brown.
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13
Remove to wire rack to cool and then cut all the way through.
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14
Place in a 13 x 9 pan and pour slightly cooled honey syrup over it and cover with foil.
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15
Let stand overnight or a few hours before placing in a tin.
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16
HONEY SYRUP:.
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17
Grate rind (thin yellow, no white) from lemon; squeeze lemon juice (1 1/2 teaspoons) and set aside.
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18
Place lemon rind, sugar, water, cinnamon stick and cloves in a heavy medium-size saucepan; bring to boiling, lower heat, continue to cook, without stirring, 25 minute or until mixture is syrupy.
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19
Remove from heat, remove cloves and cinnamon and stir in honey.
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20
Stir in lemon juice and brandy.
