14 pastry sheets
4 c. chopped pecans
1 1/4 c. sugar
1 tsp. cinnamon
Grate rind of one orange
1 c. butter

SYRUP:

2 c. water
3 c. sugar
1 tsp. lemon juice

Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush well a pan 13 x 9 inches. Place on layer (2 sheets) in bottom of baking pan and allow ends to extend over pan. Sprinkle heavily with nut mixture, and place two layers over this. Brush these layers with butter and sprinkle nut mixture. Alternate in this manner until all ingredients and sheets have been used, ending with 2 pastry sheets.

Brush top with remaining butter and trim edges with sharp knife. Cut through top with diagonal lines to form diamond shapes. Bake in 375 degree oven for 1 hour until light brown, watching carefully so it will not burn.

Prepare syrup by combining water, sugar and lemon juice and boiling for 10 minutes. While baklava is still hot from the oven, cover with syrup and let stand overnight before serving. Serves 24.