Ingredients:

• 4 cups – finely chopped Walnuts (about 1-1/4 lbs)
• 1 tbsp – ground Cinnamon
• 1/2 tsp – ground all spice
• 1/2 tsp – ground Nutmeg
• 1/4 tsp – ground Cloves
• 1/4 cup – Sugar
• 40 – filo pastry sheets (about 2 lbs)
• 1 & 1/2 cups – unsalted butter, clarified, or margarine, melted
• For Medium syrup:
• 3 cups – Sugar
• 2 tbsp – Lemon juice
• 1 & 1/2 cups – water

Method:

1. Prepare medium syrup. Set aside to cool.
2. Pre-heat oven to 350 degree F (175 degree C).
3. Lightly butter a 13-inchx9-inch baking pan. Set aside.
4. In a medium bowl, combine walnuts, cinnamon, all spice, nutmeg, cloves, and sugar. Set aside.
5. Stack filo pastry sheets on a flat surface. Trim to fit pan.
6. Cover with plastic wrap to prevent drying out.
7. Layer 12 filo sheets in the baking pan, brushing each sheet with clarified butter or melted margarine.
8. Spread 1 cup nut mixture over the layered filo sheets.
9. Top with 8 more filo sheets, brushing each with butter or margarine.
10. Spread another cup of nut mixture.
11. Repeat the process, make sure you end with a layer of filo sheets on the top.
12. Brush the top sheet with remaining butter or margarine.
13. Cutting all the way through the pastry, cut into 1-inch diamond shapes without removing from pan. Bake for 30 minutes.
14. Reduce heat to 200 degree F (95 degree C).
15. Bake for 30 minutes more.
16. Pour cooled medium syrup over the warm pastry.
17. Let it stand for several hours before serving.
18. For Medium Syrup:
19. Combine all ingredients in a large, heavy saucepan.
20. Bring to boil by stirring frequently. Reduce heat.
21. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize.
22. Cook (uncovered) over medium-low heat until a candy thermometer registers 212 to 218 degree F (100 to 102 degree C).
23. At this temperature, syrup dropped from a cold metal spoon will fall in a sheet.
24. Remove from heat, cool.
25. Use immediately or refrigerate in an airtight container.
26. Can be refrigerated for up to 1 month.