3 c. finely chopped pecans
2 tsp. ground cinnamon
1/2 tsp. ground cloves
3-4 sticks sweet cream butter, melted
1 (16 oz.) pkg. filo leaves

Mix nuts and spices. Brush bottom and sides of 15 1/2 x 10 1/2 x 1 inch pan with butter. Unfold filo leaves. Cover with damp towel to prevent drying. Lay one filo at a time and brush with butter. Repeat 6 times. Sprinkle the nut mixture (a thin layer) and lay 4 filo, one at a time, brushing with butter. Repeat until nut mixture is finished. Layer remaining filo leaves. Heat oven to 350 degrees. With a sharp knife, cut pastry into 6 lengthwise strips, 1/2 x 2 inches. Pour remaining butter. Bake until golden brown. Pour syrup over top. Cut along scored lines.

HONEY SYRUP:

1 1/2 c. sugar
1 1/2 c. water
1 tsp. lemon juice
3/4 c. honey
1 stick cinnamon