3/4 c. finely chopped walnuts
3/4 c. finely chopped pistachio nuts
1/2 c. finely chopped blanched almonds, toasted
1/2 c. superfine sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 1/4 lb. sweet butter, melted
1 pkg. filo pastry sheets

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13x9x2 baking pan well with butter. Separate 25 filo pastry sheets from package. Place under a smooth (not terrycloth), damp towel to prevent drying. Wrap remaining filo well. Freeze for future use.

Place one filo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered filo in the pan. Sprinkle 1/4 of nut mixture over buttered sheets. Butter and layer 5 more filo sheets. Sprinkle with 1/4 of nut mixture. Repeat this procedure two more times, ending with filo.

Drizzle any remaining butter over top. Bake at 300 degrees for 1 1/2 hours or until golden brown. Remove from oven. Using a sharp knife immediately cut long diagonal lines from corner to corner forming an "X". Follow these guidelines to cut baklava into serving-sized diamonds. While still hot, pour cooled syrup over baklava.

SYRUP:

2 1/2 c. sugar
1 3/4 c. water
Finely grated rind of 1 orange and 1 lemon
5 whole cloves
1 cinnamon stick
1 c. honey

Combine sugar, water, orange and lemon rinds, cloves and cinnamon sticks in saucepan. Bring to boil. Simmer uncovered about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving.