• Preheat your oven to 330 degrees Fahrenheit.
• Place 12 ounces walnuts, 2 teaspoons ground cinnamon, and 1 large pinch ground cloves in a food processor and pulse until chopped.
• Melt ½ cup salted butter in a pan or microwave.
• Cut the 8 ounces phyllo dough in half so that you have two 9" wide pieces

Assembly

• Brush the bottom of a 9x13 baking dish with the melted butter. Lay down two sheets of phyllo dough to cover the pan's entire bottom, and lightly brush the top with butter. Top with two more sheets of phyllo and brush with butter. Repeat this until you have eight layers of phyllo dough in the bottom of the dish.
• Sprinkle 1/3 of the walnut mixture into the dish. Top with two sheets of phyllo dough and brush with butter. Add two more sheets of phyllo dough and brush with butter, making it four sheets total on top of the walnuts. Repeat this process once more so you have another layer of walnuts, followed by four more sheets of phyllo dough and butter.
• Sprinkle the remaining 1/3 of the walnut mixture over the top of the phyllo dough. Top with two sheets of phyllo and brush with butter. Use up the remaining phyllo dough and butter until you run out of phyllo dough.
• Cut the baklava three times down the long length, so you have four equal sections. Then, make cuts diagonally so you have diamond-shaped pieces.
• Place the baking dish into the oven and bake uncovered for about an hour or until it is puffed and very golden on the top. Close to the 50-60 minute range, keep a close eye on it so the top doesn't get too dark.

Honey Syrup

• While the baklava is baking, prepare the syrup. Heat ¾ cup water, ½ cup granulated sugar, 5 whole cloves, and 1 cinnamon stick in a small pot over high heat until the sugar is dissolved. Remove the pot from the heat and stir in the 1 cup honey, 1 ½ teaspoon orange extract, and 2 tablespoons lemon juice. Set aside to cool.
• When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.