Preheat the oven to 350°F.

To make the syrup add the water, sugar, honey, lemon juice, cinnamon stick, and cloves to a small saucepan.

Place the saucepan on medium-low heat and continually whisk until the sugar is dissolved. Bring the mixture to a simmer then place on low heat, and simmer for about 20 minutes, remove from heat and set aside to cool.

To assemble the baklava, place the nuts into a food processor until they are finely chopped.

Place the chopped nuts and cinnamon in a large bowl and stir until everything is combined.

Unroll the phyllo dough and place a damp kitchen towel over the top, this helps ensure the sheets won't dry out.

Next, brush a 9x13-inch baking dish with some of the melted butter.

Fold one sheet of the phyllo dough in half and place it into the prepared baking dish. Brush the top sheet with butter.

Place 7 more sheets of phyllo dough also folded in half into the baking dish, and brush each sheet with more butter with every layer. You may need to stagger the pieces, so they cover the baking dish.

Add a heaping ½ cup of the nut mixture evenly on top of the phyllo dough. Continue layering 7 sheets of phyllo dough (brushing each with butter) and ½ cup nuts until you have used up all of the phyllo dough and nut mixture, you will end with a layer of phyllo on the top and then brush the top generously with more butter.

With a knife, score through all the layers to make a diamond shape pattern. To do this, make 3 parallel lines down the length of the baking dish, followed by diagonal lines to make the diamond shapes..

Place in the preheated oven and bake for 32-37 minutes until the top is golden brown.

Immediately spoon the syrup mixture all over top and sides of the hot baklava.

Let the baking dish sit at room temperature, uncovered for 4-6 hours or overnight, this will ensure it is nice and crisp. With a knife, slice down the scored lines again cutting into pieces, top with more nuts if desired and serve immediately.