Baklava

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

One day in advance:
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Preheat oven to 350 degrees F.

Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.

Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.

Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

The Baklava will keep 2-3 weeks in a cool dry place.

*Almonds, pecans, walnuts, pistachios

** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.