• Thaw phyllo in the fridge overnight, then leave it at room temperature for about an hour, unopened, within its package.
• Preheat the oven to 150°C / 300°F.
• Finely chop the nuts. Use a food processor and pulse the almonds and walnuts until finely chopped.
• Make the filling. Mix the chopped nuts with the breadcrumbs, 2 tablespoons of sugar, ground cinnamon, and ground cloves.
• Cut the phyllo in half so the sheets fit inside a 9 x 13-inch (23 x 33 cm) pan. Cover with a tea towel so it won't air-dry.

  -See Notes Below.
• Combine melted butter with olive oil.
• Brush the bottom of the pan generously with the butter-oil mixture.
• Add 6 phyllo sheets at the bottom. Begin with 2 phyllos, brush with butter, add 2 more, and repeat.
• Sprinkle 3-4 tablespoons of the filling.
• Add 2 more phyllo sheets and brush with butter. Repeat making layers until you use up all the filling.
• Top with 8-10 phyllo sheets, brushing them with butter in between.
• Cut the Baklava into pieces. Cut into 3 long strips (lengthwise) first, then cut diagonally to form diamond shapes. Cut all the way through to the bottom of the pan.
• Pour the remaining melted butter on top.
• Decorate with cloves (optional). Press a whole clove to the center of each piece.
• Bake for about 1 hour and 30 minutes in the lower rack of the oven. Until the pastry turns honey-golden in color and becomes very crispy.

Make The Syrup:

• Begin making the syrup 20 minutes before removing the Baklava from the oven.
• Add sugar, honey, water, cinnamon stick, and lemon juice to a small cooking pot or large saucepan.

  -See Notes Below.
• Bring to a boil, then cook for 6-7 minutes (time counts from the moment it starts to bubble hard).
• Ladle the hot syrup over the hot Baklava as soon as you get it out of the oven.
• Let the Baklava cool to room temperature, then serve or transfer it to the fridge (ideally) for the syrup to cool and set. It tastes even better the next day!
• Serve drizzled with raw honey.