1 lb. butter
1 1/2 c. sugar
8 tsp. cinnamon
1 lb. ground walnuts
1/2 lb. ground pecans
1 lb. fillo strudal leaves
Whole cloves
5 c. sugar
3 1/2 c. water
1/2 lemon and peel

Melt butter and combine with sugar, cinnamon, and nuts. Butter sides and bottom of a 12 x 8 inch pan. Put 3-4 sheets in the pan, saving the large whole sheets for the top layers. Butter the sheets and sprinkle with sugar mixture. Alternate strudal sheets, butter and sugar mixture until desired thickness is obtained, 1/4 inch from top of pan when pressed down. Put whole cloves in rows as a plan to cut so that cloves will be in center of each piece. Combine and boil remaining ingredients until syrupy. Pour over layered fillo. Bake at 375 degrees for 45 minutes. To cut, cut around all edges; cut parallel lines the length of pan and then parallel diagonal lines. Yields 25 pieces.