4 c. (1 lb.) walnuts
1/2 c. sugar
2 tsp. ground cinnamon
1 tsp. grated orange peel
1 tsp. grated lemon peel
28 sheets filo leaves (8 1/2 x 12 1/2 inches, 3/4 lb.)
1 1/4 c. butter, melted
Honey orange syrup

Grind, grate or finely chop walnuts. Mix walnuts with sugar, cinnamon, orange and lemon peels. Cut filo to fit 13 x 9 inch pan. Cover with plastic film or damp cloth while working to prevent drying. Brush bottom of pan with melted butter. Place one sheet of filo on pan and brush with butter. Cover with second sheet and brush with butter. Repeat, making a layer of 5 sheets for bottom of pastry. Sprinkle with 3/4 cup walnut mixture, patting it to an even layer. Cover with 3 sheets of filo, brushing each with butter. Repeat layers until filling is used (should be about 7 layers of filling). Top with 5 layers of filo, buttering each as before. With sharp knife or razor blade carefully cut lengthwise through top layers of filo, making 5 strips. Make a second row of cuts on the diagonal, forming diamond shapes. Bake at 325 degrees for 1 hour or until golden brown. Meanwhile, prepare and cool Honey Orange syrup. Let Baklava stand for about 10 minutes then spoon the cold syrup over the hot Baklava. Let stand overnight to absorb syrup before serving. Makes about 20 pieces.

HONEY ORANGE SYRUP:

1 c. honey
3/4 c. sugar
2/3 c. orange juice
1 stick cinnamon
1 tbsp. lemon juice

Combine honey, sugar, orange juice and cinnamon. Heat to a full rolling boil, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Cool thoroughly before spooning over the pastry. Remove cinnamon stick when cold.