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1
Heat the oven to 350 degrees F.
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2
Place the cinnamon stick and whole allspice into a spice grinder and grind.
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3
Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses.
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4
Set aside.
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5
Combine the water and rose water in a small spritz bottle and set aside.
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6
Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan.
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7
Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter.
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8
Repeat this step 9 more times for a total of 10 sheets of phyllo.
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9
Top with 1/3 of the nut mixture and spread thinly.
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10
Spritz thoroughly with the rose water.
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11
Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water.
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12
Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water.
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13
Top with 8 sheets of phyllo brushing with butter in between each sheet.
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14
Brush the top generously with butter.
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15
Place in the oven and bake for 30 minutes.
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16
Remove pan from the oven and cut into 28 squares.
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17
Return pan to the oven and continue to bake for another 30 minutes.
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18
Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
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19
Make the syrup during the last 30 minutes of cooling.
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20
Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat.
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21
Stir occasionally until the sugar has dissolved.
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22
Once boiling, boil for 10 minutes, stirring occasionally.
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23
Remove from the heat and discard the orange peel and cinnamon stick.
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24
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before.
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25
Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan.
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26
Allow the pan to sit, uncovered until completely cool.
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27
Cover and store at room temperature for at least 8 hours and up to overnight before serving.
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28
Store, covered, at room temperature for up to 5 days.
