Melt the butter. Coat the bottom of a large oblong tray. Put a peel and rub with butter. Arrange a total of 9 sheets, each brush with butter. Cover remaining pastry with a damp cloth, not dry. Mix chopped nuts, 1/2 cup sugar and cinnamon powder. Sprinkle a thin layer of this mixture on the stacked sheets and cover with 3 sheets each greased with butter. Alternate thus filling and peel and exhaust stuffing. Finally finished with sheet. Highlight knife portions of diamonds. Top brush with more butter and moisten with a little water. Bake in the oven for 75 minutes at 160 C to dark golden. Meanwhile, prepare the syrup. Mix remaining sugar (500 g) with orange peel, cloves, and pour 400 ml water. Put to boil over low heat. Once the syrup boil for 15 minutes, remove the spices and orange peel, add honey and rose water and mix thoroughly. Allow it to cool. Pour baklava with syrup and leave to stand overnight, but not in the refrigerator. Cut the baklava of diamonds and serve.