|Honey syrup||1 Cup (16 tbs)|
|Finely chopped walnuts/Almond / peanuts / combination of nuts||4 Cup (64 tbs)|
|Frozen filo sheets||16 Ounce, thawed (1 Package)|
Prepare syrup; set aside to cool.
Mix nuts and spices.
Clarify butter by melting slowly over low heat and skimming off foam as it rises to surface.
Remove from heat and let stand 2 or 3 minutes.
Spoon off clear butter; discard milky liquid in bottom of pan.
Heat oven to 350°.
Brush bottom and sides of jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with some of the clarified butter.
Unfold filo leaves; cover completely with damp towel to prevent them from drying out.
Gently separate one leaf; place in pan, folding edges over to fit pan if necessary.
Brush lightly with butter.
Repeat 9 times.
Sprinkle 2 cups of the nut mixture evenly over top.
Layer 10 more filo leaves in pan, buttering each leaf.
Sprinkle remaining nut mixture over top.
Layer remaining 10 filo leaves over nuts, buttering each leaf.
With a sharp knife, cut pastry in pan 1/2 inch deep into 6 lengthwise strips, about 1 3/4 inches wide.
Make diagonal cuts across strips 1/2 inch deep and 2 inches wide.
Pour remaining butter over top.
Bake until golden brown, 1 to 1 1/4 hours.
Place pan on wire rack; pour cooled syrup over top.
Cut along scored lines to bottom.