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 dish. Trim pastry to fit. Sprinkle 2 tablespoons of the pecans over the filo. Layer 3 more sheets of filo, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue filo-butter-pecan layers until dish is 3/4 full.
With a sharp knife, score filo to form diamonds. Press a clove into the centre of each diamond. Pour remaining butter over the whole lot.
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 the boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from the heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on a wire rack. Cut into diamonds.
Traditional Greek baklava uses walnuts, not pecans. Use the same amount of walnuts instead for a truly authentic dish.