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1
Prepare honey syrup: In a medium-sized saucepan over high heat, combine 3/4 cup water and 3/4 cup sugar.
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2
Bring to a boil, stirring to dissolve sugar.
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3
Add honey, cinnamon stick, and lemon and orange slices.
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4
Reduce heat to low and simmer, uncovered, 10 minutes.
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5
Strain; cool.
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6
Syrup should measure approximately 2-1/2 cups.
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7
Prepare filling: Preheat oven to 325 degrees.
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8
In a small bowl, mix nuts, sugar, cinnamon and nutmeg.
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9
Remove pastry leaves from package; cover with a damp towel to prevent drying out.
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10
In a 15-1/2x10x1-inch jelly-roll pan, place 2 pastry leaves, brushing top leaf with some of the melted butter.
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11
Sprinkle with a third of the filling.
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12
Add 6 more pastry leaves, brushing every other one with butter.
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13
Sprinkle with another third of the nut filling.
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14
Layer 6 more leaves, brushing every other one with butter.
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15
Sprinkle with the remaining nut filling.
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16
Stack remaining pastry leaves on top, brushing every one with melted butter; brush top pastry leaf with butter.
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17
Trim overhanging edges, if necessary.
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18
With a sharp knife, cut through the top layer on the long side making 8 diagonal cuts at 1-1/2-inch intervals to form diamonds.
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19
(Cut through top layer only; do not cut through all the layers.
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20
).
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21
Bake 60 minutes or until baklava is golden and puffy.
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22
Turn off oven; leave in oven for 60 minutes.
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23
Remove.
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24
Pour cooled honey syrup over hot baklava.
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25
Following diamond pattern, cut all the way through baklava.
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26
Place pan on wire rack; cool in pan so that baklava absorbs syrup.
