Make the syrup for the Baklava: Combine all the ingredients for the syrup in a medium saucepan and simmer for 10 to 12 minutes, until slightly thickened. Remove from heat and let the syrup cool to room temperature while the baklava bakes. You can push that along by placing it in the fridge for a bit, too.
Score the Greek baklava into diamonds or squares and pierce each piece with a clove, which adds flavor and helps keep the phyllo sheets in place. Sprinkle the top with a few drops of water and bake for 10 minutes.
Sheep's milk butter is common and popular in Greece and gives the Greek baklava a distinct flavor. You can also use ghee or cultured butter for good flavor, too. Sometimes, I brush the baked baklava with butter, as indicated above, and place it back int he oven for the last five minutes of baking. Ditto with the syrup -- you can place the syrup-dampened baklava back in a turned off but hot oven, to make it even crispier -- a little trick a friend of mine on Ikaria taught me many years ago. You can also use a combination of walnuts and almonds, or walnuts and pistachios, or any combination of the three for the filling.