HONEY SYRUP:

1 sm. lemon
1 c. sugar
1 c. water
1 (2 inch) piece stick cinnamon
4 whole cloves
1 c. honey

Remove the zest from the lemon (the thin yellow skin only, not the white peth). Squeeze 1 1/2 teaspoons of lemon juice from the lemon and set aside. Combine the lemon zest, sugar, water, cinnamon stick, and cloves in a heavy saucepan. Bring to a boil. Lower the heat and continue cooking without stirring for 25 minutes. The mixture should be syrupy (230 degrees F. on a candy thermometer). Stir in the honey and pour through a strainer into a pitcher or measuring cup. Add the lemon juice. Stir and allow to cool.

PASTRY:

1/2 lb. sweet butter, melted
1 lb. phyllo sheets
1 c. finely chopped pecans
1 c. finely chopped walnuts
1 c. finely chopped almonds
1/2 c. sugar
1 1/2 tsp. ground cinnamon

Brush a 13x9x2 inch baking dish with some of the melted butter. Fold a phyllo sheet in half and place in the dish. Brush with butter and top with another folded sheet of phyllo and brush with butter.

In a small bowl, combine the pecans, walnuts, almonds, sugar and cinnamon and mix well. Top phyllo with 1/2 cup of the nut mixture. Top with 2 more folded sheets of phyllo, brushing each with butter. Top with 1/2 cup of nuts. Combine layering 2 folded sheets of phyllo (buttering each) and nut mixture until 2 sheets of phyllo remain. Fold, butter, and layer them to form the top crust.

With a razor blade cut through the top layers into 24 small rectangles. Bake at 325 degrees F. for 50 minutes. Remove from the oven and with a sharp knife cut through all the layers of pastry, using the top layers as a guide, to form individual rectangles.

Pour the cooled syrup over the pastry and cool. Cover and let stand overnight. Makes 24 pieces of pastry.