NUT MIXTURE - mix together 1st- 4 ingredients

3 cups chopped walnuts

1/2 cup sugar

1/4 tsp ground cloves

1/2 tsp cinnamon

 1 lb phyllo (I actually double the recipe but use a little more phyllo)

1 lb butter

SYRUP

1 1/2 cup water

2 cups Sugar

1/2 cup honey

Juice from 1/2 a lemon- strained

a few cloves

1/4 tsp cinnamon

Melt butter and spread some on bottom of a 9x12 pan.  I use a basting brush or a new clean paint brush)

Layer 2 sheets of phyllo on bottom of pan (IMPORTANT-make sure you cover phyllo with a slightly damp towel when not working with it to prevent drying out.)

Brush some butter on top and continue layering 2 sheets until you have a total of 8 sheets of phyllo.  

Brush the top with butter and sprinkle with some nut mixture.(not too much)

Place two sheets of phyllo on top of nuts and brush with butter and coat with some nuts again not too much.

Continue layering phyllo - butter - nuts until nuts are gone or you have at least 1 1/2 inches of pastry.  

top with two sheets of phyllo and butter until you have 8 layers like the bottom

Using a very sharp serrated knife (or sharp pizza cutter-I haven't tried this method) Cut pastry into small triangles or squares and bake at 300º for about an hour or until golden brown.

While the pastry is baking, mix syrup ingredients and boil to the consistency of karo syrup (almost as thick as pancake syrup).

When pastry is done baking, pour slightly cooled syrup over hot pastry and let cool on wire rack.  Leave site overnight for syrup to infuse with pastry.

Remove from baking pan and place in cupcake liners or tins.  

Tip: you need to work with the phyllo fairly quickly to avoid drying.  It is important to keep covered with a damp cloth or towel.  If the phyllo isn't the exact size of pan you are using carefully fold over or cut to size.