Combine the sugar, water, cinnamon stick, and cloves in a 2-quart / 1.9 L saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes.

Simmer for 5 to 6 minutes more, until the syrup looks slightly thicker, then remove from heat. Stir in the honey and lemon juice. Set aside to cool while you make the pastries.

In a mixing bowl, stir together the walnuts, sugar, cinnamon, and orange zest until evenly combined.

Heat the oven to 180 C / 350 F and line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.

Lay one sheet of filo on a work surface and keep the rest covered with a damp towel so they don't dry out. Brush the sheet lightly with melted butter, then cut it in half lengthwise into two long strips.

Place about 1 tablespoon of the walnut filling near one short end of a strip. Roll it up into a short, plump log, tucking the ends under as you go, and place it seam-side down on the sheet pan.

Repeat with the remaining filo sheets and filling, brushing each strip with butter before rolling, until you have about 20 pastries.

Brush the tops of the rolled pastries with the last of the melted butter.

Bake for 22 to 25 minutes, until the daktyla are deep golden brown and firm to the touch, not just pale gold.

Remove from the oven and, while they're still hot, spoon the cooled syrup evenly over the top, moving in a thin stream so it doesn't pool in one spot.

Let the pastries rest for 15 minutes so the syrup soaks in fully before serving.