Recipe

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• filling (this is really rough, play with it)
• 1/3 lb pistachios
• 1/3 lb almonds
• 1/3 lb walnuts
• 1/5 cup sugar
• 1 tsp cinnamon
• dash ground clove
• dash ground cardamom
• package phyllo dough
• melted butter
• honey mixture
• 1 cup honey
• 1 cup sugar
• 1/2 cup water
• 2 cinnamon sticks
• 3-4 cloves
• 1/2 tsp ground cardamom
• additional cloves to garnish

• 1 Ensure that all of the nuts are toasted, and if the nuts are unsalted add a healthy pinch of salt to the mix.
• 2 Grind to a fine chop in a food processor with the spices.
• 3 Add together thehoney, sugar, water, cinnamon sticks, cloves, and ground cardamom. Boil this mixture until syrupy, keeping it mind that it will thicken as it cools.
• 4 Preheat your oven to 350 F.
• 5 Put 8 layers of phyllo down in a glass baking dish, brushing each with melted butter (you can do this with your fingers, but after buying a pastry brush for this, it's honestly a hell of a lot easier with the brush).
• 6 Add half the nut mixture.
• 7 Put down another 8 layers of phyllo brushed with butter. Add the rest of the nuts.
• 8 Top with another 8 layers of buttered phyllo.
• 9 Cut the top of the pastry into appropriately sized diamonds, sticking a clove in the center of each diamond as a garnish (note, clove should be removed on eating, and is optional).
• 10 Bake until golden brown, remove from oven, cut all the way through, pour on the syrup, then let chill for at least 3 hours.
• 11 Note: sprinkling the top of the phyllo with a little water right before cooking will help prevent curling of the pastry.