Take 1/8 of the pastry strands and spread out on a board to a 7 x 10 inch rectangle with strands running lengthwise. Using a pastry brush, dab some butter over strands.
Combine walnuts, almonds, caster sugar, egg white and brandy. Spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat this step with the remaining Kataifi and nut spread.
Place rolls close together in a 8 x 12 inch baking dish. Brush top with remaining butter. Bake on one shelf above centre of the oven, for 50 to 55 minutes until golden brown.
Meanwhile, dissolve sugar in water over heat. Add lemon juice, lemon rind, ground cloves, cinnamon stick and cinnamon. Bring to a boil and boil over medium heat for 10 minutes.
Stir in honey, strain the syrup and let cool. Pour cooled syrup over hot pastries and place a folded cloth on top. Leave until cool. Cut each roll into 5 pieces diagonally if preferred.