Pulse the nuts with the sugar, cinnamon and cloves (if using) to a medium size in a food processor. You need texture not nut butter! Start with 1 tbsp cinnamon and add more to taste.

Unroll the filo and cover with the damp tea towel.

Start layering up the first 1/3 of the pastry by laying a sheet of filo on the pan and brushing the top with melted butter, you may need to fold your filo in half to fit, just remember to brush butter between each layer.

Once you have layered up the first 1/3, scatter approximately half the nut mixture evenly over the top.

Repeat with the next 1/3 of the filo, scatter with the rest of the nuts and then add the final 1/3 finishing with a generous layer of melted butter.

Take a sharp knife and cut the baklava right through to the bottom into a diamond pattern diagonally across the pan.

Bake in the centre of the oven for 35-45 minutes. Check halfway through and cover with foil if browning too quickly.

Remove from the oven and immediately pour over the cooled syrup evenly then allow to cool in the tin.

Re-cut the pieces before garnishing with any leftover chopped nuts and dried rose petals.

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