Authentic Greek Baklava

Steps

1. Thaw phyllo dough in the fridge overnight, then let it sit at room temperature, unopened, for about an hour.
2. Preheat the oven to 150°C (300°F).
3. Finely chop the almonds and walnuts using a food processor.
4. Mix the chopped nuts with the breadcrumbs, 2 tablespoons sugar, ground cinnamon, and ground cloves to make the filling.
5. Cut the phyllo sheets in half to fit a 9x13-inch (23x33 cm) pan. Keep covered with a tea towel to prevent drying out.
6. Combine the melted butter with the olive oil.
7. Brush the bottom of the pan generously with the butter-oil mixture.
8. Layer 6 phyllo sheets in the pan, brushing with the butter mixture after every 2 sheets.
9. Sprinkle 3-4 tablespoons of the nut filling over the phyllo.
10. Add 2 more phyllo sheets, brush with butter, and repeat layering with filling until all filling is used.
11. Top with 8-10 more phyllo sheets, brushing with butter between each.
12. Cut the assembled baklava into diamond shapes: cut 3 long strips lengthwise, then cut diagonally, slicing all the way through to the bottom of the pan.
13. Pour the remaining melted butter over the top.
14. Optionally, press a whole clove into the center of each piece for decoration.
15. Bake on the lower oven rack for about 1 hour 30 minutes, until golden and crispy.
16. Meanwhile, make the syrup: combine the sugar, water, honey, lemon juice, and cinnamon stick in a saucepan.
17. Bring the syrup to a boil, then simmer for about 10 minutes until slightly thickened.
18. Remove the cinnamon stick and let the syrup cool slightly.
19. Pour the warm syrup evenly over the hot baked baklava.
20. Let the baklava rest for several hours or overnight to absorb the syrup before serving.