Combine nuts, dates, egg, butter and sugar in food processor. Pulse until
nuts are broken up and mixture holds together. Place in work bowl with cinnamon,
nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.
Cut filo in half to form a stack of rectangles. Each pastry will use three
sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom
of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with
butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20
minutes in 350 degree F oven, or until lightly browned.
In small saucepot combine sugar water ingredients. Simmer 15 minutes.
Place cooled pastries in a pan with edges, fit snuggly together. Pour warm
sugar water over pastries. Allow to soak up all liquid, turning if necessary.
Refrigerate to help set, if needed.