PASTRY Grind nuts with ground cinnamon and 1/3 C sugar. Melt butter. Brush 9x13 baking dish with melted butter and place one pastry sheet in dish. Brush with melted butter, and repeat this process, sheet by sheet until there are 8 sheets. Sprinkle ground nuts on top of the 8th sheet. Put on the 9th sheet, brush with melted butter and sprinkle more nuts. Repeat this process, layer by layer until you run out of nuts. Then put on 8 more sheets, one by one, brushing melted butter on each. Cut into rectangles (I make 20 rectangles each 2-1/4 x 2-3/5). Stick a clove in the middle of each rectangle. Bake for 1 hour at 300 degrees. SYRUP When you put the dish in the oven, put the syrup ingredients in a sauce pan. Bring to a boil, stirring some. Let boil for 2 or 3 minutes, stirring frequently. Let cool. Remove the cinnamon sticks and the peels. When you remove the dish from the oven, pour the cooled sauce over the hot pastry (one must be hot, the other cool).