phyllo (filo) pastry sheets
blanched, finely ground
Make syrup by combining sugar and ¾ cup water in saucepan.
Bring to a boil, stirring to dissolve sugar.
Add remaining ingredients, reduce heat and simmer, uncovered, for 10 minutes.
Strain and cool.
Preheat oven to 325℉ (160℃).
Remove phyllo leaves from package, cover with a slightly damp dish towel.
Mix together nuts, almonds sugar, cinnamon and nutmeg.
Place 2 pastry leaves in a 15x10x1 inch jelly roll pan.
Brush with melted butter.
Continue stacking leaves, 14 in all, brushing every other one with butter.
Sprinkle with 1/3 of the nut mixture.
Add 6 more leaves, brushing every other one with butter.
Sprinkle with 1/3 of the nut mixture. Layer 6 more leaves, brushing every other one with butter, sprinkle with remaining nut mixture.
Stack any remaining leaves on top, brushing every other leave. Butter the top leaf. Trim if necessary.
With a sharp knife, cut into diamonds.
Start at one corner and make 8 diagonal cuts at 1 1/2 inch intervals.
From opposite corner, repeat cuts.
Cut through top layers only, not all the way through. Bake for 60 minutes or until golden brown and puffy. Turn off oven, leave pastry in oven for another hour.
Remove from oven pour syrup over.
Following diamond pattern, cut all the way through. Cool completely in pan to absorb syrup.