Grind the sugar, cinnamon, cloves, and nutmeg to a powder in a spice grinder or coffee grinder.
Place 1 sheet of phyllo dough on a cutting board. Brush with clarified butter. Sprinkle with one third of the sugar mixture. Cover with another layer of phyllo dough and repeat the procedure with the remaining phyllo dough. Cut into strips that are 3.75cm / 1.5in by 12.5cm / 5in long. Wrap each strip around a ring that is 7.5cm / 3in in diameter. The phyllo should wrap halfway around the ring. Wrap each ring with a strip of parchment paper and attach both ends with a clip to secure it.
Bake until golden brown, about 7 minutes. Allow to cool to room temperature. Once cooled, remove the baked phyllo from the rings. Reserve in an airtight container at room temperature. Discard after 2 days.