Recipe adapted from Helen Zachario and Georgia Vasila
Category: Desserts
Cuisine: not set
For the filling:
8 cups (2 pounds) walnuts
3 tablespoons sugar
2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
For the pastry:
1 pound (4 sticks) butter melted
1 pound fresh or frozen (and thawed) phyllo dough
2 cups water
3 cups sugar
1 tablespoon lemon juice
1 cinnamon stick
1/4 cup honey
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