Mix walnuts with the melted butter and canelle.Faire butter the sheets of phyllo.
On sheets of filo dough, spread two tablespoons of mixed nuts and cinnamon.
Roll dough (if possible using a wand as the okhlavou)
to give a cigar shape 3 to 5 millimeters in diameter.
Fold the dough already rolled with fingers until reduce by 10 cm. Repeat with remaining sheets.
Butter the baking sheet and store sarbourmas above.
Heat oven to 180 ° C until the pastry is golden brown. Cut each roll into thirds.

For the syrup

Mix sugar and lemon juice with water, add the cloves and cook the syrup over low heat about 15 minutes. The syrup should be neither too thin nor too thick.
Cool the syrup and pour on sarbourmas.
Leave the syrup to soak sarbourmas few hours before serving.