| 1 | *note: almonds should be lightly toasted. |
| 2 | ~--------------------------------------------------------------------- ~-- combine nuts, sugar, cinnamon and nutmeg. |
| 3 | Brush a 13 x 9 x 2-inch baking pan well with butter. |
| 4 | Separate 25 phyllo sheets from package. |
| 5 | Place under a smooth, damp towel to prevent drying. |
| 6 | Wrap remaining filo well. |
| 7 | Freeze for future use. |
| 8 | Place one phyllo sheet in pan. |
| 9 | Trim to fit. |
| 10 | Brush generously with melted butter. |
| 11 | Repeat procedure until there are 5 layers of buttered phyllo in the pan. |
| 12 | Sprinkle with ?nut mixture. |
| 13 | Repeat this procedure two more times, ending with phyllo. |
| 14 | Drizzle any remaining butter over top. |
| 15 | Bake in 350°F oven 1-?hours or until golden brown. |
| 16 | Remove baklava from oven. |
| 17 | Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "x". |
| 18 | Follow these guidelines to cut baklava into serving-size diamonds. |
| 19 | While still hot, pour cooled syrup over baklava. |
| 20 | Syrup: combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. |
| 21 | Bring to boil. |
| 22 | Simmer, uncovered, about 5 minutes to thicken syrup slightly. |
| 23 | Remove from heat. |
| 24 | Discard spices. |
| 25 | Stir in honey. |
| 26 | Cool at room temperature. |
| 27 | Pour over hot baklava. |
| 28 | Allow to stand overnight before serving |
