Grease a half sheet pan (12-by-17-inches) and set aside. Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
Open one package of phyllo dough and lay it out on the table covered with a cloth when not using it. Place two sheets in the bottom of the pan and fold over the excess. Lightly brush/blot with melted clarified butter. Add another two sheets, this time folding the excess on the opposite side. Again, blot with butter and continue like this until the entire pound of dough has been arranged in the pan.
Spread the filling evenly over the dough. Open the second package of phyllo and continue as above, brushing every two sheets with butter, until you reach the last 5 or so layers, and then brush between each layer. For the last couple of sheets of phyllo, fold the overhang underneath so it is invisible from the surface.
Cut diamonds with a very sharp knife by cutting lengthwise into eighths, and then start at one corner with the diagonals until you make diamond shapes with the whole pan. Spoon the remaining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of phyllo.
Bake at 350 degrees F for about 45 to 55 minutes until nice and golden brown. Meanwhile, prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Set aside.
When the baklava is completely cool, and the syrup is warm, but not too hot (about 160 to 165 degrees), ladle the syrup over the pan of baklava and let it soak in until mostly absorbed. There will still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the baklava is cut all the way through before serving, Store at room temperature.