Generously butter a medium-sized baking pan.

Cut the phyllo sheets in half to fit the pan, if needed.

Layer four sheets of phyllo in the pan, brushing each one well with melted butter.

In a bowl, mix together the almonds, cinnamon, breadcrumbs, and ground cloves.

Spoon a little of the almond mixture over the buttered phyllo sheets.

Add 2 more buttered phyllo sheets, then spread more of the almond mixture on top.

Continue layering 2 buttered phyllo sheets and some of the almond mixture, making sure to butter each sheet well.

Place a whole clove in the center of each piece to keep the phyllo from lifting.

Pour any remaining melted butter evenly over the baklava.

Bake in a preheated oven at 300°F (150°C) with the fan on, placing the pan on the middle rack, for 1 1/2 hours.

About 15 minutes before the baklava is done, combine all the syrup ingredients in a saucepan and boil for about 3 minutes.

Remove the baklava from the oven and, while it's still hot, pour the hot syrup over it using a ladle.