First, make the syrup: In a saucepan over high heat, add all the syrup ingredients except the honey. Once it starts boiling, let it boil for 5 minutes, then remove from heat, add the honey, and let it cool.

Begin layering the phyllo sheets in the pan. Start with 4 sheets, buttering between each one. If the sheets are smaller or larger than the pan, you can cut them or place two in a row. It won't show in the end. Just make sure to have enough layers at this stage.

Add some of the walnut mixture. Then add two sheets (buttering between them) and sprinkle a little walnut mixture. Continue this way until the ingredients are used up, keeping 4 sheets for the end. Before adding the last sheets, fold in the edges of the sheets already in the pan.

Place the last 4 sheets and tuck them down at the edges of the pan for a neat finish.

Carefully cut the dessert into pieces with a sharp knife and insert a clove into each piece. Pour the remaining butter over the top, sprinkle with a little water and a bit of brandy (if desired and available).

As soon as the dessert comes out of the oven, pour the cold syrup over it with a ladle, making sure it goes everywhere. Let it sit until it absorbs all the syrup. It's even better if it sits overnight.