Mix together walnuts, almonds sugar, cinnamon and nutmeg. Plave 2 pastry leaves in a l5xl0x1 inch jelly roll pan. Brush with melted butter. Continue stacking leaves, l4 in all, brushing every other one with butter. Sprinkle with one third of the nut mixture. Add 6 more leaves, brushing every other one with butter. Sprinkle with l/3 of the nut mixture. Layer 6 more leaves, brushing every other one with butter, sprinkle with remaining nut mixture. Stack any remaining leaves on top, burshing every other leave with butter. Butter the top leave. Trim if necessary. With a sharp knife, cut into diamonds. Start at one corner and make 8 diagonal cuts at ll/2 intervals. From opposite corner, repeat cuts. Cut through top layers only, not all the way through. Bake for 60 mintutes or until golden brown and puffy. Turn off oven, leave pastry in oven for another hour. Remove from oven pour sryp over. Following diamond pattern, cut all the way through. Cool completely in pan to absorb syrup. Makes about 36 pieces. ----