30 sheets phyllo (can be purchased frozen at Acme)
1 c. butter, melted
1 c. finely chopped walnuts
1/2 c. finely chopped almonds
2 tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
Lemon Honey Syrup

Butter bottom of an 8 inch square baking pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter. Mix nuts with sugar and spices; sprinkle half of this over phyllo. Drizzle with melted butter. Lay on another 10 sheets of phyllo, brushing each with butter. Repeat with another layer of nut mixture and remaining phyllo. Cut without cutting through bottom layer, into diamond-shaped pieces. Bake at 350 degrees for 1 hour. Finish cutting and cook. Pour warm lemon-honey syrup over. Makes 20 diamond pastries.

LEMON - HONEY SYRUP:

1 c. sugar
1 c. water
1/2 lemon
2 tbsp. honey

Boil sugar, water, and lemon. Add honey. Stir.