Combine nuts, sugar, cinnamon, and orange rind: mix thoroughly. Brush a 16 x 11 ½ x ½ inch baking dish with butter. Lay a sheet of filo in the bottom; brush with butter.
Cover with another sheet of filo; brush with butter and repeat process until 6 filo sheets are used. Keep filo covered with a damp cloth as you work to prevent drying out. Sprinkle a thin layer of nut mixture over filo; cover with another sheet of filo.
Brush with butter and sprinkle with nuts. Repeat the process until all of the nut mixture is used, leaving 4 sheets of filo to cover the top. Brush with butter.
With a sharp knife, cut through top layers diagonally to form diamond shapes.
Bake in a 350 degree oven for 1 hour.
When evenly browned, remove and pour syrup evenly over Baklava so that the syrup covers and penetrates the layers.
Allow to stand several hours or overnight before serving.
Syrup As Follows:
Combine sugar, 1 cup of water and 1 cup of honey in a saucepan; then bring to a boil. Squeeze lemon juice into syrup, and drop lemon rind peel in also, if you wish to do so. Then add the whole cloves and simmer for 10 minutes, afterwards strain the whole cloves, or pull then carefully out of the hot syrup, with a fork, or a spouted spoon carefully watching, for the syrup will be hot. Always be tending to the hot syrup, while it is cooking on top of the stove. Tend to it, and lower heat, if necessary. Or, stir it gently, from time to time.
