|Orange juice||2⁄3 Cup (10.67 tbs)|
|Honey||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Walnuts||1 Pound, finely chopped|
|Grated lemon rind||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Phyllo dough||12 Ounce (1 Package)|
|Melted butter||1 1⁄4 Cup (20 tbs)|
To make the honey-orange syrup: Combine orange juice, honey, sugar and cinnamon stick in saucepan.
Bring to a boil.
Boil for 5 minutes or to 220 degrees on candy thermometer.
Remove cinnamon stick.
Stir in lemon juice.
To make the baklava: Preheat oven to 350 degrees.
Mix walnuts, cinnamon, lemon rind, orange rind and sugar in large bowl; set aside.
Cut phyllo dough to fit 9 x 13-inch baking pan; cover with damp cloth to prevent drying out.
Layer 5 sheets dough in baking pan, brushing each sheet with butter.
Sprinkle with 3/4 cup walnut mixture.
Layer 3 sheets phyllo dough over filling, brushing each sheet with butter.
Repeat process until there are 7 layers of filling.
Top with 5 sheets buttered phyllo.
Cut through top 4 sheets phyllo with sharp knife in diamond pattern.
Place whole clove in center of every third diamond to secure top layers.
Bake for 1 hour.
Cut completely through diamond design.
Cool in pan on wire rack for 10 minutes.
Pour honey-orange syrup over top.
Let stand overnight.