1 lb. phyllo pastry sheets (handling according to package directions)
4 c. chopped nuts (or coarsely ground)
1 1/4 c. sugar
1 tsp. ground cinnamon
Grated rind of 1 orange
1 c. butter

Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush well a 13"x9" pan. Place 1 layer (5 sheets) pastry in bottom of pan and allow ends to extend over pan. Sprinkle with 2/3 cup of nut mixture. Place 3 sheets over nuts (not extending over sides); brush heavily with melted butter; sprinkle 2/3 cup nuts on top, cover with sheets. Lay in this manner until nuts are used (about 3 or 4 layers). End with about 4 sheets on top. Brush heavily with butter. Score top layers in diagonal diamonds. Do not cut through nuts. Trim edges with sharp knife.

Bake in 375 degree oven for 1 hour until light brown, watching carefully so it will not burn. While still hot cover with syrup then let stand overnight before serving. Keeps better in pan.

SYRUP:

1 1/2 c. sugar
3/4 c. water
1/2 tbsp. lemon juice
1/2 c. honey

Boil sugar, water and lemon juice for 10 minutes; add honey slowly and simmer 5 minutes.