Let's make the syrup first: In a saucepan over high heat, put all the ingredients of the syrup except the honey. When it starts to boil, leave it for 5 minutes and then take it off the heat, add the honey and let it cool.

We start layering the phyllo sheets on our pan. First, lay out 4 sheets, putting butter between each one. If the sheets are smaller or larger than the pan, we can easily cut them or put two in a row. It won't show at the end. At this stage, we just want to have several layers.

Add some of the walnut mixture. Then put two phyllo sheets (buttering in between) and add some walnut mixture. We continue like this until the materials are finished, keeping 4 sheets for the end.

Before we put the last sheets, we turn the sides of the sheets that we already have towards the center.
We put the last 4 sheets and tuck them inside the sides of the pan.

Carefully cut the dessert into pieces with a sharp knife and insert a clove into each piece. Pour the remaining butter on top, sprinkle it with a little water and a little brandy (if you want and have it).

As soon as the dessert comes out of the oven, pour the cold syrup with a spoon, so that it goes everywhere. Let it stand until all the syrup is absorbed. It's even better if it stays overnight.