Classic Baklava

pound/500 g. very good quality unsalted butter (preferably sheep’s-milk butter)

extra-virgin Greek olive oil

coarsely chopped walnuts or blanched almonds, or a mixture of both

zwieback or other unsweetened biscuit crumbs, such as Greek frigania or Melba toasts

pounds/1 kilo commercial phyllo

Whole cloves (optional)

For the Syrup

sugar

water

strained fresh lemon juice