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

PASTRY:

1 pkg. (1 lb.) phyllo pastry leaves
2 c. chopped walnuts
1 c. chopped blanched almonds
3/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. sweet butter, melted

1. Make syrup in a medium saucepan; combine sugar and 3/4 cup water. Bring to boiling, stirring to dissolve; add honey and other syrup ingredients. Reduce heat; simmer, uncovered for 10 minutes. Strain; cool. Should measure 2 1/2 cups. (KEEP until pastry is done baking.)

2. Preheat oven to 325 degrees. Remove pastry leaves from package. Keep damp by covering with damp cloth. In small bowl, mix all nuts, 3/4 cup sugar, ground cinnamon and nutmeg. Place 2 pastry leaves in a 15 1/2 x 10 1/2 inch jelly roll pan. Brush top leaf with some of the melted butter.

3. Continue stacking leaves, 14 in all, buttering every other leaf. Sprinkle with third of nut mixture. Add 6 more leaves, brushing every other layer with butter. Sprinkle with another third of the nut mixture.

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

5. With sharp knife, cut through top layer on the 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.)

6. 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. Cool in pan - - to absorb syrup -- on wire rack. Makes about 35 pieces.

NOT difficult; just time-consuming. Well worth the effort -- delicioso!