Ingredient!
32 sheets of phyllo batter
3 cups of butter
Filling:
4 cups of walnuts
1/2 cup sugar
2 tsp cinnamon
3 cups of syrup
4 cups sugar
2 cups water
1 cinnamon stick
2 teaspoons of lemon juice
garnish:
24 cloves
Preparation!
Preheat the oven to 390 Fahrenheit (200 Celsius).
Make the pastry: Work on a clean, dry, flat surface, melted butter, a pastry brush and a 1/4 cup measuring cup at hand.
This is made with 2 phyllo sheets per Layer. Take 2 sheets of phyllo. Lay on the surface and brush very lightly or dab with butter from the edges inwards. Place one sheet on top of the other and sprinkle 1/4 cup of filling over the entire surface of the phyllo. Take 2 extra sheets of phyllo and repeat, brushing with butter, sprinkle with 1/4 cup filling. Repeat until you have used 8 sheets and the top layer is sprinkled with filling.
Start with the edge of the phyllo towards you, With a very sharp knife cut the roll into 6 pieces just in length.
Put a clove on top of each piece, place pieces that fill the side up into a lightly buttery, medium-sized tray with high sides, and pour a teaspoon of melted butter over each piece. The pieces should fit snugly, but not clamp together. Use the clovea to guide how close the pieces should be. Bake Connect the syrup gently, pour the very hot syrup evenly over all pieces.
Allow to cool in the pot to room temperature before serving.