Ingredients

Honey Syrup:

1 small lemon

1 cup sugar

1 cup water

1 2-inch piece of stick cinnamon

4 whole cloves

1 cup honey

Pastry:

1/2 lb sweet butter, melted

1 lb phyllo sheets

1 cup finely chopped pecans

1 cup finely chopped walnuts

1 cup finely chopped almonds

1/2 cup sugar

1-1/2 teaspoon ground cinnamon

Directions

1. Honey Syrup:

1. Remove the zest from the lemon (the thin yellow skin only, not the white pith). Squeeze 1-1/2 teaspoons of lemon juice from the lemon and set aside. Combine the lemon zest, sugar, water, cinnamon stick, and cloves in a heavy saucepan. Bring to a boil. Lower the heat and continue cooking without stirring for 25 minutes. The mixture should be syrupy (230 deg F on a candy thermomoter). Stir in the honey and pour through a strainer into a measuring cup or pitcher. Add the lemon juice, stir and allow to cool.

2. Pastry:

3. Brush a 13x9x2 inch baking dish with some of the melted butter. Fold a phyllo sheet in half and place in the dish. Brush with butter and top with another folded sheet of phyllo and brush with butter. The first phyllo layer should contain 4 - 6 sheets of phyllo, note you do not have to butter each layer but be sure the bottom layer and the top layer have been brushed with butter. In a small bowl, combine the pecans, walnuts, almonds, sugar and cinnamon and mix well. Top phyllo with 1/2 cup of the nut mixture. Top with 3 - 4 more folded sheets of phyllo, brushing with butter. Top with 1/2 cup of nuts. Continue layering until 2 folded sheets of phyllo remain. Fold, butter and layer them to form the top crust. Bake @ 325 degrees F for 50 minutes. Remove from the oven and with a sharp knife, cut through all the layers of pastry, to form individual rectangles. Pour cooled honey syrup over the pastry and cool. Cover and let stand overnight. Makes 24 pieces of pastry.