Instructions: Pastry: In a large bowl combine nuts, sugar, cloves, cinnamon. Preheat oven 350. Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed with butter in a 12 x 8 x 1 inch baking pan. Trim dough to fit. Sprinkle 2 Tbsp of pistachio mix over the phyllo dough. Layer 3 more sheets of dough brushed w/butter & sprinkle w/2 more tablespoons pistachio mix. Continue to layer dough & nut mix until pan is 3/4 full. With sharp knife, score phyllo dough to form diamonds. Pour remaining butter over dough. Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.

Syrup: In saucepan boil 2 c sugar & 1 1/2 c water until the syrup will thickly coat the back of a wooden spoon. Add 1/2 c honey & boil. Cook over medium heat 20-25 min until thick & syrupy. Add 1 Tbsp of lemon juice. Skim foam off syrup and allow to cool. Allow pastry to cool only 5 minutes then pour syrup over it and allow it to soak in for 2 hours. Very Rich o enjoy

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