1 pkg. (1 lb.) prepared phyllo or strudel pastry leaves (15 x 12 inch)
2 c. finely chopped or ground walnuts
1 c. finely chopped or ground blanched almonds
3/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 c. sweet butter, melted

SYRUP: 3/4 c. sugar
1 1/2 c. honey
2 inch cinnamon stick
4 lemon slices
4 orange slices

Make Syrup: In medium saucepan, combine sugar and 3/4 cup water. Bring to boiling, stirring to dissolve sugar; add honey, cinnamon stick and lemon and orange slices. Reduce heat; simmer, uncovered, 10 minutes. Strain, cool. Should measure 2 1/2 cups.

Preheat oven to 325 degrees. Remove pastry leaves from package. In small bowl, mix walnuts, almonds, 3/4 cup sugar, the cinnamon and nutmeg. Place 2 pastry leaves in a 15 1/2 x 10 1/2 x 1 inch jelly roll pan; brush top leaf with some of the melted butter.

Continue stacking leaves, 14 in all and buttering every other leaf. (Keep rest covered with damp towels to prevent drying.) Sprinkle with third of nut mixture. Add 6 more leaves, brushing every other one with butter. Sprinkle with third of nut mixture.

Layer 6 more leaves, brushing every other one with butter. Sprinkle with the last third of nut mixture. Stack any remaining pastry leaves on top, brushing every other one with remaining melted butter and buttering top pastry leaf. Trim edges, if necessary.

With sharp knife, cut through top layer on long side; make 8 diagonal cuts at 1 1/2 inch intervals. Then, starting at one corner, make 9 cuts, on diagonal at 1 1/2 inch intervals, to form diamonds. (Cut through top layer only; do not cut through layers.)

Bake 60 minutes or until golden and puffy. Turn off heat. Leave in oven 60 minutes; remove. Pour cooled syrup over hot baklava. Following diamond pattern, cut all the way through baklava. Cool in pan to absorb syrup on wire rack.

Makes about 35 pieces.