This recipe makes plenty, but keeps well in a Ziploc for a few days. It could be cut in half (using just under one box of dough).
2 1/4 cups granulated sugar
1 1/2 cups water
1/4 cup honey
2 1/8 of an inch slice of lemon
1 stick of cinnamon
3 whole cloves
2 pounds coarsely ground pistachios
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 1/2 pounds phyllo dough, about 32 sheets
1 1/4 pounds unsalted butter, melted
Combine all of the syrup ingredients in a 2-quart stainless saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices and allow the syrup to cool to room temperature.
Preheat oven to 375.
Place the pistachios and 1 tablespoon of sugar in a food processor fitted with a steel blade. Using the pulse method, process the mixture until it is coarsely ground. Take care to not over process the nuts because they will turn to paste. Remove the ground pistachios from the processor and place in a bowl and set aside.
In a saucepan, melt the butter slowly over a very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon and cloves in a bowl. Take four sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the four sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Repeat with remaining sheets, 4 at a time.
Cut the roll into two-inch pieces, and dip each piece into the melted butter and place on a baking sheet. Place into the oven for 25 to 30 minutes or until golden brown. Remove the pan from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain. If the syrup begins to thicken, it can be reheated slightly. Serve in cup cake cups on a platter. Makes 64 pieces.