PART I INGREDIENTS:

1 lb. Filo
1 lb. sweet butter, melted (Sweet unsalted is best)
1 lb. nuts, chopped
1 tsp. cinnamon (ground) (mix with nuts)
1/2 tsp. nutmeg (mix with nuts)

PART II SYRUP (AFTER BAKING) :

1 c. water
2 c. sugar
2 tsp. honey
1 tsp. lemon juice

Prepare syrup well in advance, preferably the day before and refrigerate. Cook syrup and water for 20 minutes. Add honey, allow to boil for one minute. Remove from heat, add lemon juice. Refrigerate (must be cold when poured over pastry). Use 11 x 16 inch (1/2 sheet pan). Lay 2 sheets of filo. Brush with melted butter. Lay 2 more sheets of filo and brush with butter. Sprinkle with nuts. Cover with double layer of filo. Brush with butter and sprinkle on nuts. Repeat above, leave four sheets for last layer. Brush with butter. No nuts on top layer. Cut into squares, pour on remaining butter. Pieces are shaped like diamonds. Place a whole clove in each piece (if desired). Bake at 425 degrees 8 to 10 minutes. Then bake at 350 degrees an additional 10 minutes or until golden brown. Remove from oven and pour cold syrup evenly over "HOT" pastry. Serve in individual cup cake holders.