Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a
damp towel. Brush each sheet with melted butter and lay one on top of
the other. Mix walnuts, sugar, cinnamon, and cloves. Sprinkle some of
the mixture evenly over the top buttered sheet and set the pieces upright
in a large buttered pan. Continue, using another 4 buttered sheets of
phyllo, sprinkling with nut mixture, rolling and cutting, until the pan or
pans are full and all the nut mixture is used. Spoon about 1 teaspoon
melted butter over each piece, and continue baking for 20 to 30 minutes or
until golden brown. Remove from oven and dip each piece into cold thick
syrup. Drain on cake racks.
Syrup: In a saucepan, combine granulated sugar, water, lemon juice and
small jar of honey. Bring to a boil and simmer for 30 minutes, removing
scum as it rises to the surface.
