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1
Combine all of the syrup ingredients in a 2 quart stainless saucepan, bring to a boil, reduce heat to low, and simmer for 15 minutes.
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2
Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.
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3
Preheat the oven to 375 degrees F.
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4
Place the pistachios and 1 tablespoon of the sugar, to coat the nuts, in a food processor fitted with a steel blade.
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5
Using the pulse method, process them until they are coarsely ground.
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6
Be sure not to over process the nuts because they will turn to paste.
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7
Remove the ground pistachios from the processor and place in a bowl and set aside.
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8
In a saucepan, melt the butter slowly on very low heat.
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9
Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl.
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10
Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go.
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11
Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end.
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12
Keep the roll as tight as possible without breaking.
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13
It should look like a long cylinder.
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14
Repeat with remaining sheets, 4 at a time.
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15
Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet.
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16
Place into the oven for 25 to 30 minutes or until golden brown.
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17
Remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain.
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18
If the syrup begins to thicken, it can be reheated slightly.
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19
Serve in small cup cake cups on a platter.
