1/2 lb Walnuts and pistachios, finely chopped
2 1/2 tb caster sugar
1/2 - 1 tbs cinnamon
1/8 ts Ground Cloves (left these out as I didn't have any)
1 1/2 cups Water
1 cinnamon Stick
1 1/2 cup Sugar (I used 1/2 each of brown and white)
2 ts lemon Juice
1/2 cup Honey
1 lb phyllo Dough (I used 2 packs of frozen, 6 large sheets per pack)
3/4 lb Unsalted Butter, melted
Put all the ingredients for the syrup in a pan, bring to the boil and then keep on a rolling simmer until it has thickened. Leave to cool with the cinnamon stick in it.
Brush a baking pan (one that is smaller than your phyllo sheets) very well with melted butter.
Line with 3 sheets of phyllo, leaving the edges overhanging, brush each sheet with butter.
Sprinkle over a third of the nuts.
Layer 3 more sheets, each one brushed with butter, sprinkle another third of the nuts.
Layer 3 more sheets, and again, brush each with butter.
Sprinkle over the last of the nuts then lay the last 3 sheets of pastry over the top.
Fold over the overhanging edges and brush the whole lot with butter.
Score into squares.
Sprinkle drops of water all over the surface and cook it in a preheated oven, gas no 5/ 375F / 190C fan for 15 minutes; then lower the heat to Gas 4/ 350F/l80C and cook for a further 20 minutes.
Take it out of the oven and liberally pour the syrup all over it.