2 lbs. (9 c.) ground walnuts
4 tsp. cinnamon
1 c. sugar
1 lb. phyllo dough
1 lb. unsalted butter, melted - skim top
Syrup - make first before pastry

Combine nuts, cinnamon and sugar. Carefully open dough. Cover with dampened linen towel. With melted butter brush bottom of 11x17 pan. Place 7 sheets of dough in pan, brushing every sheet with butter. Pour on 3 cups nut mixture. Cover with 3 sheets dough; brush with butter. Pour on 3 cups nuts. Cover with 3 sheets dough; cover with butter. Finish by covering with rest of nuts. Use rest of dough in layers. Refrigerate 1/2 hour. Cut into diamond shapes. Sprinkle water on top of pastry. Bake 350 degrees 45 minutes, turning pan often.

SYRUP:

3 c. water
3 c. sugar
2 cinnamon sticks
Few whole cloves
1 tbsp. lemon juice
1/4 c. honey

Bring to slow boil; remove cloves and sticks. Add honey after removed from heat. Pour cooled syrup over pastry in the cuts of diamonds. Set 1 hour before taking out of pan and put each one in cupcake paper. Makes 7 dozen.