2. Combine nuts, sugar, cloves, and cinnamon and set aside. Brush 2 sheets of phyllo (one at a time) with melted butter and arrange one sheet a top the other (keep remainder covered in plastic wrap; see How to work with "PHYLLO").
3. Sprinkle with 2 tablespoons of the mixture. Repeat this procedure until there are three layers of phyllo with nuts (six sheets). Roll lengthwise, jelly roll-style, and place on an ungreased cookie sheet, seam side down.
4. Slice each roll into 1-inch pieces on a diagonal (do not cut all the way through). Prepare four more rolls in the same fashion. Brush nut rolls generously with butter. Bake for 20 minutes, or until golden.
5. While pastry bakes, bring water to a boil, then add honey and lemon juice. Simmer for 10 minutes. Stir to blend, remove from heat, and cool. Using a pastry brush, brush cooled syrup on hot pastry rolls. Cut slices through; remove from sheets and cool on racks.
NOTE:
Rolls can be prepared and frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven and increase baking
