2 c. sugar
1 1/2 c. water
1 tbsp. lemon juice
2 inch piece of lemon rind
2 inch piece of orange rind

FILLING:

4 c. coarsely ground walnuts
2 c. coarsely ground almonds
4 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ground cloves
1 lb. unsalted butter, melted
1 lb. filo dough

Prepare the syrup by combing the sugar and water in a small sauce pan. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add the lemon juice and the rinds and cook over medium heat for 10 minutes. Remove from heat and reserve. Combine the nuts, sugar, cinnamon, nutmeg and cloves together in a large bowl.

Stir 3 tablespoons of the melted butter into the mixture. Unwrap the filo dough and place it between sheets of waxed paper. Cover with a slightly damp towel to prevent the filo dough from drying out.

Brush the bottom and sides of a 12 x 18 inch jelly roll pan with melted butter. Place 6 fill sheets on the bottom of the pan brushing each sheet with melted butter as you place it in the pan. Take 4 filo sheets and place in the pan, allowing 1 sheet to overlap on each of the 4 sides of the pan.

Brush the overlapping filo sheets with melted butter. Pour 2 cups of the nuts mixture into the filo lined pan and spread it evenly over the filo layers. Fold over the overlapping filo sheets, brushing with butter, to envelope the nut filling. Repeat the instructions from the quotations two more times. This will give you three nut layers.

Top the pastry with the remaining filo dough, brushing each sheet with melted butter and very generously brushing the top layer of filo dough. Use the pastry brush around the pan. Score through the top filo layers of the pastry with a sharp pointed knife. Do not go through to the bottom layers. Score into 6 strips lengthwise.