2 cups honey
1 cup water
1 cup sugar
1 tablespoon lemon juice
2 inches lemons , zest
2 inches orange zest
4 cups coarsley ground walnuts
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter
1 pound phyllo dough
1 pound unsalted butter, melted
Make syrup first so that it can come to room temperature.
In a small saucepan, combine honey, sugar and water.
Remove rinds and cinnamon sticks and allow to come to room temperature before using.
Place filo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out
Brush bottom and sides of an 18X12 Inch pan generously with melted butter.
Place 8 phyllo sheets on bottom of pan, brushing each sheet generously with butter.
Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan.
Brush these with melted butter.
Pour 2 cups of nut mixture into pan and spread evenly.
Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
Repeat layering process 2 more times to form 3 nut layers.
Tuck in the buttered phyllo neatly around.
Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the center with an entire clove.
Bake pastry in a 325 degree oven for 1 hour, until nicely golden-brown.
Allow to cool for 5 minutes.
Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).
60.0 smallish pieces
December 4, 2009