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1
Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves.
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2
Increase heat; bring to boil.
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3
Remove from heat.
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4
Mix in rose water.
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5
Chill until cold.
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6
Preheat oven to 325F.
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7
Brush 13x9x2-inch metal baking pan with some of melted butter.
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8
Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.
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9
Fold 1 sheet of phyllo in half to form 12x9-inch rectangle.
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10
Place folded sheet in prepared pan.
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11
Brush with melted butter.
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12
Repeat with 4 more folded sheets, brushing top of each folded sheet with butter.
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13
Sprinkle half of nut mixture over.
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14
Top with 1 folded pastry sheet and brush with butter.
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15
Repeat with 4 more folded sheets, brushing top of each with butter.
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16
Sprinkle remaining nut mixture over.
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17
Repeat with 5 more folded sheets, brushing top of each with butter.
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18
Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly.
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19
Repeat in opposite direction to form diamond pattern.
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20
Bake until golden brown, about 40 minutes.
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21
Strain rose syrup.
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22
Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup.
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23
Recut baklava along lines all the way through layers.
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24
Let stand 4 hours.
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25
(Can be made 1 day ahead.
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26
Cover and let stand at room temperature.)
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27
Serve baklava with yogurt and remaining syrup.
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28
Available at Middle Eastern markets and specialty foods stores.
