Dough:

3 sticks butter
1 1/2 pints chopped pecans or English walnuts
3 tbsp. sugar
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 box Phyllo leaves, found in frozen food section

Thaw Phyllo in refrigerator for two days. Unfold leaves on damp towel and cover unused sheets with damp towel. Chop nuts finely and add sugar and spices. Melt butter. Grease bottom and sides of large cookie sheet. Lay on sheet of Phyllo on cookie sheet. Brush with melted butter. Repeat with six sheets of Phyllo Sprinkle sixth sheet with some of nut mixture. Lay another sheet of Phyllo; brush with butter; sprinkle more sugar mixture. Continue in this fashion making 3 to 5 layers. Use rest of Phyllo to top brushing each sheet with butter. Cut into diamond shapes making long lines and diagonals on short sides.

Bake at 300°F for 30 minutes and 350°F for ten minutes till golden. Add cool syrup while Phyllo is hot.

Syrup:

1/2 lemon slices

Boil 10 minutes and cool.