Thaw the phyllo dough according to package instructions. It is best to thaw it out in the refrigerator overnight.

Some 16-ounces boxes of Phyllo dough come with 18 large sheets of phyllo in one roll while others contain 40 smaller phyllo sheets in two rolls. Both work well, however you may need to cut the larger sheets in half to fit the pan while the smaller sheets may only need a slight trim.

In a medium saucepan over medium-high heat combine the sugar, water, honey, lemon juice and orange peel and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and continue to boil without stirring for about 4 additional minutes. Remove from the heat and cool completely. The syrup can cool while the baklava bakes.

In a food processor chop the walnuts and pistachios by pulsing until coarsely ground (about 10-12 times). You can also do this with a knife, chopping the nuts until they are fine. Place the nuts in a bowl and mix with the cinnamon. Set aside.

Preheat the oven to 325 degrees F.

Brush a 9 x 13 baking dish with some of the melted butter.

Layer 10 pieces of phyllo in the baking dish, brushing each sheet with butter before adding the next sheet.

Sprinkle about ¾ cup of the nut mixture evenly over the top of the first 10 sheets of dough.

Layer 5 pieces of phyllo on top, brushing each with melted butter before adding the next. Sprinkle with about ¾ cup of the nut mixture. Repeat 3 more times (5 phyllo sheets, brushing each sheet with butter and topping with walnut mixture).

Finish the baklava with a final, top layer of phyllo dough brushed with butter between the layers using the remaining 6-10 sheets of dough. Brush the top sheet of phyllo dough with butter.

Carefully slice the baklava into 1 1/2-inch wide strips lengthwise, then slice diagonally to create diamond-shaped baklava. Or just slice squares if you prefer.

Bake in the 325 degrees F oven for 1 hour and 15 minutes, until the baklava is golden brown. Remove from the oven and immediately drizzle the cooled syrup over the baklava.

Let the baklava cool completely, uncovered at room temperature for 4-6 hours. The phyllo dough will absorb the syrup during this time. The finished baklava can be store for 1 to 2 weeks at room temperature, covered with just a clean tea towel.

10 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;

5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;

5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;

5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;

5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;

10 phyllo sheets, brushed with butter between each sheet and on top of the final sheet.