MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: BAKLAVA 2
  Categories: Foreign, Desserts
       Yield: 30 servings
     3/4 c  Walnuts; finely chopped
     3/4 c  Pistachios; finely chopped
     1/2 c  Almonds; finely chopped bla
     1/2 c  Sugar; superfine
       1 ts Cinnamon
       1 ts Nutmeg
   1 1/4 lb Butter; melted
       1 pk Commercial phyllo sheets
   2 1/2 c  Sugar
   1 3/4 c  -Water
       1    Orange’s rind; finely grate
       1    Lemon’s rind; finely grated
       5    Whole cloves
       1    Cinnamon stick
       1 c  Honey
   *Note: Almonds should be lightly toasted. Combine nuts, sugar,
   cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with
   butter. Separate 25 phyllo sheets from package. Place under a smooth,
   damp towel to prevent drying.  Wrap remaining filo well. Freeze for
   future use. Place one phyllo sheet in pan. Trim to fit. Brush
   generously with melted butter. Repeat procedure until there are 5
   layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
   Repeat this procedure two more times, ending with phyllo.  Drizzle
   any remaining butter over top.  Bake in 350 degree oven 1-1/2 hours
   or until golden brown.  Remove baklava 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-size diamonds. While still hot, pour cooled syrup over
   baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
   and cinnamon stick 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.
   From: “Classic Greek Cooking” by Daphne Metaxas.  ISBN: 0-911954-31-7
   Source: Karen Mintzias I-Cooking