1.Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan.
2.Process nuts, sugar, semolina, cinnamon and ground cloves until chopped finely; transfer to a medium bowl.
3.Brush 1 sheet of pastry with a little of the butter; top with 7 more sheets, brushing each well with butter. Fold pastry in half, place into pan. Sprinkle pastry with thin even layer of the nut mixture. Layer another 2 sheets of pastry, brushing each well with more butter. Fold pastry in half, place in pan; top with another layer of nut mixture. Repeat layering process until all nut mixture has been used.
4.Repeat layering and buttering with any remaining pastry sheets; brush the final layer with butter. Score the top lightly in a diamond pattern; press one whole clove in the centre of each piece.
5.Bake baklava about 50 minutes.
6.Meanwhile, make syrup: stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Discard cinnamon; cool syrup.
7.Pour syrup over hot baklava. Cool before cutting.
Baklava will keep in an airtight container for up to one week.