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1
Stir first 3 ingredients in small saucepan over low heat until sugar dissolves.
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2
Increase heat; boil 1 minute.
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3
Remove from heat.
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4
Mix in honey, orange flower water and almond extract.
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5
Cool.
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6
Combine first 4 ingredients in processor.
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7
Using on/off turns, process until dates are minced.
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8
Add juice; process until coarse paste forms.
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9
Preheat oven to 350F.
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10
Mix sugar and cinnamon.
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11
Stack phyllo on work surface.
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12
Using bottom of 8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 24 squares.
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13
Butter inside of same pan.
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14
Place 2 phyllo squares in pan.
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15
Brush with butter; sprinkle with 1 1/2 teaspoons cinnamon sugar.
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16
Repeat layering of phyllo squares (2 at a time), butter and sugar 4 more times (a total of 10 phyllo squares).
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17
Spread half of filling over.
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18
Top with 2 phyllo squares.
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19
Brush with butter and sprinkle with cinnamon sugar.
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20
Repeat with 2 more squares, butter and sugar.
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21
Spread with remaining filling.
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22
Layer 10 squares (2 at a time) over filling, brushing with butter and sprinkling with sugar.
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23
Using knife, score top into 16 squares (do not cut through to filling).
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24
Bake baklava until deep golden, about 30 minutes.
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25
Cut through scored lines to bottom of pan.
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26
Spoon cool syrup over hot baklava.
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27
Cool.
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28
(Can be made 1 day ahead.
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29
Cover.
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30
Let stand at room temperature.)
