This is a wonderful treat! It looks like I slaved over this dessert for hours but surprisingly, it is very easy to make. Don't let phyllo dough bully you around. It is very easy to work with and so yummy when baked....with butter....I love butter.

For Syrup:
3/4 cups plus 2 Tbsp sugar
3/4 cups water
1/3 cup honey
1 cinnamon sticks
4 2x1/2-inch strips orange peel

For nut mixture:
3 cups finely chopped almonds (or combination of pecans, walnuts, pistachios)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)

15 fresh phyllo pastry sheets or frozen, thawed
1 cup (2 sticks) unsalted butter, melted

Stir sugar, water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool.

Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Preheat oven to 350°F.
Brush 13x9x2-inch metal baking pan with some of melted butter.

Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter.

Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain syrup. Pour syrup over hot baklava. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.)

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