Baklava

    3/4 c  Finely Chopped Walnuts              1 ts Cinnamon
    3/4 c  Finely Chopped Pistachios           1 ts Nutmeg
    1/2 c  Chopped Blanched Almonds *      1 1/4 lb Sweet Butter, Melted
    1/2 c  Superfine Sugar                     1 pk Commercial Phyllo Sheets
  2 1/2 c  Sugar                               5    Whole Cloves
  1 3/4 c  Water                               1    Cinnamon Stick
      1    Orange's Rind, Finely Grated        1 c  Honey
      1    Lemon's Rind, Finely Grated

  *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�F 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.