Add sugar, honey, water, whole cloves, rose water, and lemon juice to a small saucepan. Gently whisk over low-medium flame until sugar dissolves. Bring the syrup to a boil, then simmer over medium heat for 5 minutes or until thickened. Remove syrup from heat and set aside to cool.

While the syrup is simmering, grind walnuts and pistachios in a small food processor until coarsely ground. Mix in sugar, cardamom powder, and cinnamon powder. Set the nut mixture aside until needed.

Clarify butter by placing it in an 8-ounce mason jar and covering it with plastic wrap. Microwave for 20 seconds or until completely melted. The milk solids will settle to the bottom.

Carefully unroll one sheet of puff pastry and slice off ⅓ of it along the crease. Set aside the smaller piece for another use. Place larger puff pastry sheet on a lightly floured surface, then roll gently with a rolling pin to extend the length by a few inches to fit the pan.

Brush the bottom of a 7 x 11 x 1.5 ceramic baking dish with the clarified butter. Fit puff pastry sheet into the pan. Drizzle with clarified butter, then sprinkle with nut mixture and more butter. Slice and roll out the second sheet of pastry, then place over nuts. Score into diamonds or squares using a sharp knife and brush with melted butter.

Bake in a preheated oven for 45 minutes or until golden brown. Remove baklava from oven and remove cloves from syrup. Pour cooled syrup slowly over the hot baklava, distributing the syrup evenly. The baklava will sizzle as the syrup is absorbed by the puff pastry.

Allow the Baklava to rest for a few hours, uncovered, until set. Slice all the way through and serve.