Preheat the oven to 180°C (350°F) and lightly butter or oil a baking dish.
Make the filling: finely chop the Walnuts and combine them in a bowl with Granulated sugar, Ground cinnamon, Ground cloves and Breadcrumbs; mix until evenly distributed.
Prepare the pastry: carefully unroll the Kataifi pastry and gently tease the strands apart so you can portion them into small bundles (about the size of your palm).
Assemble the rolls: take a small bundle of kataifi, flatten slightly, place a spoonful of the walnut mixture along one edge, then roll or fold the strands around the filling into a tight roll or log; repeat until all filling is used.
Melt the Unsalted butter and brush or drizzle it generously over each roll so they are well coated; arrange the rolls seam-side down in the prepared dish.
Bake for 30–40 minutes, or until the kataifi is deep golden and crisp, turning the dish once about halfway through so they brown evenly.
While the kataifi bakes, make the syrup: combine additional Granulated sugar with Water in a small saucepan, add the juice of one Lemon and the Cinnamon stick, bring to a boil then simmer for 8–10 minutes until slightly thickened; remove from heat and discard the cinnamon stick (you can add a little lemon zest if desired).
When the pastry is out of the oven, pour the warm syrup evenly over the hot kataifi so it soaks in; let cool to room temperature so the syrup sets and the textures meld (at least 1 hour) before serving.
