1 lb. phyllo dough (strudel leaves)
1 1/2 lbs. walnuts, chopped
3/4 c. sugar
1 tsp. cinnamon
Grated rind of one orange
1 lb. butter
2 c. water
2 c. sugar
1/2 c. honey
1 cinnamon stick
3 lemon slices

Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush on a 9x13 inch pan. Place 1 layer of phyllo in pan allowing ends to extend over pan. Brush with melted butter. Repeat with 4 sheets of phyllo. Sprinkle heavily with nut mixture, and continue to alternate 1 layer of phyllo, brush with melted butter, sprinkle heavily with nut mixture until all ingredients are used. Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter). Brush top with remaining butter, trim edges with sharp knife. Cut through top with diagonal lines to form diamond shapes. Bake in 400 degree oven for 15 minutes, lower over to 300 degrees and continue to bake for 40 minutes. Should be golden in color. Combine and boil 10 minutes the last 5 ingredients for syrup. While still hot, cover with prepared syrup and let stand overnight before serving. Baklava should rest for 24 hours before removing from pan.

Serves 24. Will keep in refrigerator for weeks or can be frozen.