2 c. finely chopped walnuts and pecans
1 c. granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg (optional)
1/4 tsp. ground allspice (optional)
1/8 tsp. ground cloves (optional)
1 lb. frozen phyllo dough, thawed according to pkg. directions
2 c. butter, melted
1/2 c. honey
1/4 c. granulated sugar
1/4 c. water
1 tbsp. lemon juice
Whole cloves

In small mixing bowl, combine first 5 ingredients. Remove phyllo dough from package. Unroll dough, cover with damp paper towel (dries out very easily); keep dough well covered. Lightly butter the bottom of a 13 x 9 x 2 inch baking pan. Layer four of the sheets of phyllo in the pan brushing each sheet with some of the melted butter. Sprinkle a few spoons of the nut mixture over the phyllo in the pan.

Top with another four sheets of the phyllo, brushing each with more of the melted butter. Repeat the nut and four phyllo layers with butter. Cut into diamond-shaped pieces or squares, cutting to but not through the bottom layer. Insert a clove into the center of each section if desired. Bake at 350 degrees for 35-40 minutes. Finish cutting diamonds or squares; cool thoroughly.

In a medium saucepan, combine honey, 1/4 cup sugar, water, and lemon juice. Cook over medium low heat until sugar dissolves. Boil gently, uncovered for 10 minutes. Allow to cool. Using a spoon, pour warm syrup over cooled pastry. Cool completely. Store in airtight container. You may melt more butter if needed and use more nuts if desired.