In a small saucepan, combine sugar, water, and a cinnamon stick. Mix well and bring to a boil. Once boiling, remove from heat and add vanilla extract. Let the syrup cool completely.
2
In a bowl, combine the ground walnuts, ground almonds, cinnamon, and cloves. Toss everything together until well mixed.
3
Brush melted butter onto the phyllo sheets. Layer them one at a time, drizzling butter between each sheet and on top.
4
Sprinkle a tablespoon of the nut mixture on the phyllo, then roll and accordion-fold the sheets together.
5
Transfer the folded phyllo bundles to a 9x13 inch baking pan. Brush the top generously with remaining melted butter.
6
Bake in the center rack of the oven for about 45 minutes until golden brown.
7
Remove from the oven and pour the cooled syrup generously over the hot cake. Allow it to sit until the syrup is fully absorbed.
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