Place a small pot on the stove over a high heat and add the syrup ingredients except for the honey. Once the sugar has dissolved, remove from the heat.
Add the honey and stir well. Leave to one side to cool.
In a separate pan over a medium heat, add the butter and allow to melt. Once melted put to one side as you will need it soon.
Add the nuts to a pestle and mortar or food processor and beat/whizz until the nuts are how you like them. I like a mixture of both fine and chunks.
Add the cinnamon and cloves and mix well.
Preheat the oven to 160C/310F.
Unpack the filo pastry sheets and place one sheet onto your clean work surface. The rest should be kept under a damp kitchen towel to prevent drying up.
Gently brush/splash some of the melted butter onto the filo and add about 1 - 2 tsps. of your newly made nut mixture.
Quickly start to roll the filo pastry into cylinder shape making sure not to squash the pastry as it will expand when cooking. Place them on a baking tray
Repeat the process until they are all complete and the nut mixture is used.
Brush the top of the baklava with the melted butter.
Cut the baklava rolls into slices and pour any remaining butter over them gently.
Place in the oven for about 65 - 70 minutes until golden.
When cooked remove from the oven and place the tray somewhere flat.
Using a large spoon, pour the syrup over the hot rolls.
Garnish with the chopped nuts so they stick to the baklava.