1 pound (0.45 kg) phyllo dough
4–5 cup walnuts, chopped coarsely
½ cup white granulated sugar
¼ tsp ground cloves
1 tsp cinnamon
¾ pound sweet butter
2 ½ cups of water
3 cups white granulated sugar
3 tsp lemon juice
1 tsp vanilla extract
Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
Repeat 5 times, making 5 layers.
On the 6th sheet, sprinkle evenly with nut mixture.
Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
Use a sharp knife to cut into diamond shapes.
Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.
1 ½ hours
Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
10 minutes
Pour cooled syrup over hot pastry. Enjoy!