Ingredient!
32 sheets of filo pastry
3 cups of butter
Filling:
4 cups of walnuts
1/2 cup of sugar
2 teaspoons of cinnamon
3 cups of syrup
4 cups of sugar
2 cups of water
1 cinnamon stick
2 teaspoons lemon juice
garnish:
24 cloves
Preparation!
Preheat the oven to 390 Fahrenheit (200 Celsius).
Make the dough: work on a clean, dry, flat surface, with melted butter, a pastry brush and a 1/4 cup measuring cup at hand.
This is made with 2 micro lists per layer. Take 2 sheets of the phyllo. Place on the surface and brush very lightly or pat in with butter from the edges. Lay a sheet on top of each other and sprinkle 1/4 cup of the filling over the entire surface of the filo pastry. Take another 2 sheets of filo pastry and repeat, brush with butter, sprinkle with 1/4 cup of filling. Repeat this until you have used 8 sheets and the top layer is sprinkled with filling.
Starting at the edge of the filo pastry opposite you, cut the roll into 6 equal pieces with a very sharp knife.
Put a clove on each piece, place the pieces with the top in a lightly buttered medium baking pan with high sides and scoop a teaspoon of melted butter over each piece. The pieces must fit neatly, but not compressed. Use the cloveas as a guide for how close the pieces should be. Bake the syrup very carefully, pour the very hot syrup evenly over all the pieces.
Allow to cool in the pan to room temperature before serving.