Make the syrup first so it has time to cool. In a small saucepan, combine the water, 3/4 cup sugar, honey, lemon juice, and optional lemon peel. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, then remove from the heat. Discard the peel and let the syrup cool to room temperature.

Heat the oven to 350°F (175°C). Brush a 9-by-13-inch (23-by-33-cm) baking dish lightly with melted butter. In a medium bowl, mix the walnuts, 1/4 cup sugar, cinnamon, cloves, and salt.

Unroll the phyllo and keep it covered with a clean, barely damp kitchen towel while you work so it does not dry out. Lay 1 sheet flat with a long side facing you and brush it lightly with butter. Add a second sheet, brush with butter, then add a third sheet and brush the top lightly with butter.

Sprinkle one-quarter of the walnut mixture in a narrow line along the long edge closest to you. Roll up tightly into a log, then place it seam-side down in the prepared dish. Repeat with the remaining phyllo, butter, and filling to make 4 logs.

Use a sharp knife to cut each log into 4 equal pieces, for 16 pieces total. Brush the tops generously with the remaining butter.

Bake until deeply golden and crisp, about 28 to 32 minutes. Remove the dish from the oven and immediately spoon the cooled syrup evenly over the hot pastry. Let the rolls stand uncovered for at least 2 hours so the syrup absorbs and the layers set before serving.