Making sugar syrup:
1. In a saucepan, add the sugar, water, cinnamon stick, corn syrup, cloves and lemon rind. Heat over medium flame.
2. Let it heat for 2-3 minutes until the sugar melts. Stir and continue to simmer for another 3-4 minutes until syrup is slightly thick. 
3. Add the lemon juice, stir and set aside to cool.
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Making Saragli:
1. Melt the butter in a saucepan over low heat. Set aside in a bowl.
2. In a food processor or using a mortar and pestle, grind the walnuts, almonds, pistachios, cinnamon and cloves together, until the nuts are coarsely ground. Set aside in a bowl.
3. Preheat the oven to 160˚C (320˚F) fan. Spread out the phyllo pastry on a clean working surface.
4. Lay one sheet of phyllo pastry on your working surface. Using a brush drizzle with melted butter, making sure not to let the brush directly touch the phyllo.
5. Cover with another sheet of phyllo and drizzle with more butter the same way. 
6. Spread ground nuts generously over the second sheet of phyllo. Place two long wooden skewers in the middle of the phyllo and fold the sheets carefully in half.
7. Start rolling the pastry around the skewers into a log. Do not roll too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo; pull out the sticks.
8. Brush a 30x40 cm baking pan with butter and arrange the saragli in rows.  Drizzle with some more butter immediately and repeat the same process until the baking pan is full of saragli rolls.
9. Once full, drizzle any leftover butter over the saragli rolls. Using a pastry cutter, cut rolls into 3cm pieces.
10. Bake for 70-80 minutes, until lightly golden all over. When ready, remove pan from the oven and immediately pour the cool syrup syrup over hot saragli rolls.
11. Allow them to soak up the syrup for 30 minutes. Sprinkle with ground pistachio nuts and serve. Saragli can be stored in an air-tight container at room temperature for 2-3 weeks.