Combine nuts, cinnamon, clove, and sugar.
Take 1 sheet of phyllo pastry, keeping remaining sheets covered with a damp towel.
Brush the sheet with melted butter and cut in half.
Spoon some of the walnut mixture across one edge and fold ends over to keep mixture in.
Place a 1/4 inch round dowel, 12 inches long, across mixture and roll up tightly like a jelly roll.
It will look Mike a narrow cylinder.
Push both ends toward center so it shirrs, slide dowel out, and carefully place the saragli in an ungreased pan.
Continue in this manner, rolling and shirring, tightly packing as many saragli as the pan will hold.
Brush with melted butter.
Bake in a preheated 350 degree oven for 30 to 40 minutes or until golden brown.
Cut into 2 inch long serving pieces and, while still hot from the oven, dip each piece into cold syrup.
Drain on wire cake racks.
Syrup: In a saucepan combine 4 cups sugar, 2 cups water, juice of 1/2 lemon, 1 small jar honey, and 1 stick cinnamon.
Bring to a boil and simmer for 30 minutes, removing scum as it rises to surface.