Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 20x30cm baking dish. Layer 3 sheets of the filo pastry in the pan. Trim to fit the botom of the dish. Sprinkle 2 tablespoons of pecans over the filo. Layer 3 more sheets of filo, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue the filo-butter-pecan layers until dish is 3/4 full.
With a sharp knife, score pastry to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut all the way into diamonds.