1 pound phyllo
1 pound finely chopped walnuts
¾ cup sugar (or ¾ teaspoon Stevia)
1½ teaspoons cinnamon
1½ teaspoons nutmeg
1½ teaspoons ground cloves
2 cups (4 sticks) unsalted butter, melted
Whole cloves
Cover the phyllo sheets with a damp cloth to prevent drying, and allow to thaw for 2 hours. Combine the walnuts, sugar, cinnamon, nutmeg, and the 1½ teaspoons ground cloves in a bowl; mix well. Layer 2 sheets of the phyllo dough in a lightly greased 9x13x2-inch baking pan, brushing each sheet with melted butter, arranging sheets to fit in the pan. Sprinkle 2 tablespoons of the walnut mixture over the phyllo. Repeat the layers of phyllo, butter, and walnut mixture until all phyllo dough is used, finishing with a double layer of phyllo and butter. Chill for 15 to 20 minutes to allow butter to set. Remove from refrigerator and cut dough into diamond shapes with a sharp knife. Pierce each diamond with a whole clove. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Remove from oven and drizzle immediately with warm Honey Syrup. Allow to cool completely at room temperature. Place each diamond in a muffin paper and serve.
Yield: 2 to 3 dozen
Honey Syrup
2 cups water
¾ cup sugar (or ¾ teaspoon Stevia)
1 cup honey
Combine the water, sugar, and honey in a saucepan over high heat; bring to a boil. Boil for 10 minutes. Cool slightly before pouring over hot pastry.
Adapted from a recipe found on CookbooksOnline.com