1/2 lb. filo
1 tsp. cinnamon
2 c. chopped nuts
2 tbsp. sugar
1/2 lb. butter, melted

In a 9 x 12 inch pan brushed with butter, place two layers of filo and brush with butter. Continue with two layers, each time brushing with butter until you have 8 layers of thin pastry. Mix sugar and cinnamon with nuts and spread evenly over filo. Continue with 8 more layers, brushing each two layers with butter. Brush top with butter. Now with a VERY sharp knife cut into diamond shaped pieces, being careful not to press the dough as you cut. Bake at 350 degrees for about an hour or until lightly browned. Make a syrup of 2 cups sugar, 1/3 cup honey and 1 1/2 cups water; boil until the consistency of Karo syrup. Add juice of 1/2 lemon, 5 cloves and dash of cinnamon. Pour hot syrup over cooled pastry. Leave a few hours before serving, or overnight if possible.