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Syrup: Combine syrup ingredients and boil for 10 minutes.
Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush on a 13 x 9-inch pan. Place one layer of phyllo in pan, allowing ends to extend over pan. Brush with melted butter. Repeat with four sheets of phyllo. Sprinkle heavily with nut mixture, and continue to alternate one layer of phyllo, brush with melted butter, and sprinkle heavily with nut mixture until all ingredients are used. Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter).
Brush top with remaining butter and trim edges with sharp knife. Cut through top with diagonal lines to form diamond shapes.
Bake in 400 degree oven for 15 minutes, lower oven to 300 degrees and continue to bake for 40 minutes. Should be golden brown in color.
While still hot, cover with prepared syrup and let stand overnight before serving. Baklava should rest for 24 hours before removing from pan. Will keep in refrigerator for weeks or it can be frozen.
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