HONEY SYRUP:

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

Remove the zest from the lemon (the thin yellow skin only, not the white pith). Squeeze 1 1/2 teaspoons lemon juice from lemon; set aside. Combine lemon zest, sugar, water, cinnamon stick and cloves in a heavy saucepan. Bring to boil. Lower heat and continue cooking without stirring for 25 minutes. The mixture should be syrupy (230 degrees on candy thermometer). Stir in honey and pour through strainer into 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 13"x9"x2" baking dish with 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; mix well. Top phyllo with 1/2 cup nut mixture. Top with 2 more folded sheets of phyllo, brush with butter. Top with 1/2 cup nuts. Continue 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 for 50 minutes. Remove from oven. With a sharp knife cut through all the layers of pastry, using top layers as guide, to form individual rectangles.

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