Prepare a cheesecloth sachet by cutting a 6-inch square piece, 3 layers thick.

Place lemon zest, cloves, and cinnamon stick in the center of the cheesecloth.

Bring the edges toward the center and twist them together, then tie with string to form a pouch.

In a saucepan, combine water, 3 cups of sugar, and orange blossom syrup.

Add the sachet to the saucepan and bring to a boil over medium heat, stirring frequently.

Reduce heat and simmer for 15 minutes, stirring frequently.

Remove the sachet and let the syrup cool to room temperature.

Mix the remaining 1/2 cup of sugar, ground cinnamon, ground cloves, and nuts together in a bowl.

In another saucepan, melt the clarified butter (reserving a teaspoon).

Strain the melted butter.

Preheat the oven to 300 degrees Fahrenheit.

Grease a jelly roll pan with the reserved teaspoon of butter.

Lay a sheet of phyllo dough on the pan and brush with clarified butter.

Place another sheet on top and brush with butter.

Repeat this process six more times, creating 8 layers of buttered phyllo dough.

Sprinkle a handful of the nut mixture evenly over the phyllo dough.

Add two more sheets of buttered phyllo dough on top of the nut mixture.

Sprinkle another handful of nuts over the buttered phyllo sheet.

Repeat the layering and nut sprinkling until 8 sheets of phyllo dough remain.

Place the last eight sheets on top of the nuts, brushing each with butter.

Cut the baklava into diamond or square shapes, ensuring the knife cuts through the bottom layer.

Brush the tops of the baklava with the remaining butter.

Bake for 45 minutes, or until golden and flaky.

Remove from the oven and drizzle the cooled syrup evenly over the entire pastry.

Let it cool and Enjoy!