1 lb. chopped walnuts
1/2 lb. chopped pecans
1 tsp. cloves
1 tsp. cinnamon
1/4 c. sugar
1 lb. butter
1 lb. phyllo pastry sheets

SYRUP:

1 pt. honey
1 tbsp. lemon juice
1 1/2 c. sugar
1/2 c. water
2 tsp. rose water, optional

Combine nuts, cloves, cinnamon and 1/4 cup sugar in bowl. Melt butter and brush on 11 x 13 inch baking sheet. Line pan with one phyllo sheet and brush with butter. Repeat this 6 times. Sprinkle on some nut mixture. Then add phyllo sheet, brush with butter and on alternate sheets sprinkle with nut mixture.

This is done for about 12 layers until nuts are used up. Then repeat 6 layers of phyllo with butter brushed onto top pastry. Cut in diamonds or squares. Pour remaining butter over top. Bake at 325 degrees for about 1 hour. Remove from oven; pour on syrup immediately and slowly spread with spoon.

For Syrup: Boil honey with lemon juice, 1 1/2 cups sugar, water and rose water for 5 minutes and cool before pouring over pastry. Hint: Brush on butter with 1 1/2 inch or 2 inch paint brush to speed things up.