Categories: Desserts 
      Yield: 30 servings 
  
----------------------------------BAKLAVA---------------------------------- 
    3/4 c  Finely chopped walnuts 
    3/4 c  Finely chopped pistachios 
    1/2 c  F. chopped blanched almonds* 
    1/2 c  Superfine sugar 
      1 ts Cinnamon 
      1 ts Nutmeg 
  1 1/4 lb Sweet butter; melted 
      1 pk Commercial phyllo sheets 
 
-----------------------------------SYRUP----------------------------------- 
  2 1/2 c  Sugar 
  1 3/4 c  Water 
      1    Orange's rind, finely grated 
      1    Lemon's rind, finely grated 
      5    Whole cloves 
      1    Cinnamon stick 
      1 c  Honey 
  
  *Note: Almonds should be lightly toasted. 
  Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking 
  pan well with butter.  Separate 25 phyllo sheets from package. Place under 
  a smooth, damp towel to prevent drying.  Wrap remaining filo well.  Freeze 
  for future use.  Place one phyllo sheet in pan.  Trim to fit.  Brush 
  generously with melted butter.  Repeat procedure until there are 5 layers 
  of buttered phyllo in the pan.  Sprinkle with 1/4 nut mixture.  Repeat 
  this procedure two more times, ending with phyllo.  Drizzle any remaining 
  butter over top.  Bake in 350 degree oven 1-1/2 hours or until golden 
  brown.  Remove baklava from oven.  Using a sharp knife, immediately cut 
  long, diagonal lines from corner to corner, forming an "X".  Follow these 
  guidelines to cut baklava into serving-size diamonds.  While still hot, 
  pour cooled syrup over baklava. 
  Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon 
  stick in saucepan.  Bring to boil.  Simmer, uncovered, about 5 minutes to 
  thicken syrup slightly.  Remove from heat.  Discard spices.  Stir in 
  honey.  Cool at room temperature.  Pour over hot baklava.  Allow to stand 
  overnight before serving.