Add all the ingredients for the syrup into a small pot and bring to a boil. Stir until the sugar has completely dissolved. Remove from heat and set aside to cool completely.
To the food processor, add the walnuts, cinnamon, ground clove, and orange juice. Pulsate until the walnuts are roughly chopped (not ground). Transfer to a bowl.
Melt the butter and with a cooking brush grease the bottom and sides of a 9x13-inch baking pan.
Unroll the kataifi dough from the plastic sleeve. Untangle the shredded fillo dough with your fingers, gently spreading the strands apart out a bit in order to get fluffy and making sure there are no knots.
Take one piece of the kataifi dough, and spread it on a working surface or on your palm to about 6x2-inch in size. Drizzle with melted butter and place 1 tablespoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder.
Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls one next to the other, leaving almost no gaps between them and drizzle with remaining butter.
Bake the kataifi on the middle rack in preheated oven at 350 degrees Fahrenheit for about 40-50 minutes, or until golden and crunchy.
Remove from the oven and immediately ladle the 3/4 of the cold syrup over each roll, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi. Set aside for 30 minutes to 1 hour, until all of the syrup has been soaked up.
Before serving, add chopped pistachios to form the "teeth" and candy eyes to complete your Halloween nutty kataifi monsters. Trick or treat!
Cover the dough with a slightly damp towel to keep them fresh and moist or else they will dry out and break up when you try to work with them.
Serve these monsters on a plate because the syrup will make them moist (similar to baklava). You can reduce the amount of syrup if you wish to make them less sticky.
"Gluing" of the eyes is optional. You can just rest them on the top of the rolls. Tuck the chopped pistachios between the shreds for teeth.