Butter a 9x13 baking dish and preheat oven to 350°F.

Using a small food processor, pulse each of the types of nuts until finely chopped.

In a medium bowl, combine the chopped nuts, sugar, cinnamon, and ground cloves; stir well and set aside.

Unroll the phyllo dough and trim edges with scissors so that it matches the size of the baking dish (if necessary). (Note: While working, keep dough covered with a damp towel or cloth to prevent it from drying out.)

Place 4 sheets of phyllo in dish; brush top sheet with melted butter. Sprinkle 1/3 cup of chopped nuts evenly on top. Add 3 more sheets of phyllo; brush the top sheet with melted butter. Top with 1/3 cup of chopped nuts. Repeat process until all phyllo and nuts have been used, reserving 8 sheets of phyllo for the top.

Place 4 sheets of phyllo on top and brush top sheet with melted butter. Place the remaining 4 sheets of phyllo on top and brush top with remaining butter.

Before baking, use a sharp knife to cut the baklava into 3" by 3" squares. Next, make a diagonal cut in each square to create two triangles from each square. Insert a whole clove into the center of each triangle.

Bake at 350°F for 45-50 minutes, or until top is golden and crispy to the touch.

While the baklava is baking, combine the sugar with 1 cup of water in a small saucepan. Stir well and bring to a boil. Add the honey, vanilla, and lemon juice; reduce heat and simmer for 10 minutes.

Once baklava has baked, remove from oven and pour honey mixture on top. Let baklava cool and then cover with plastic wrap for several hours or overnight.