(recipe compliments of Blue Hills Honey, Mawbanna)

15-20 sheets phyllo pastry
2 1/4 cups blanched almonds roughly ground (can substitute walnuts/pistachios or cashews)
1 cup sugar
1 teaspoon grated lemon rind
¾ teaspoon ground cinnamon
1 cup unsalted butter melted
1 cup Blue Hills Honey
¼ cup water
1 tablespoon orange water (*available specialty stores)

Preheat oven to 160°C
Lay the pastry sheets flat with a damp tea towel covering them moist and pliable.
In a medium bowl combine 2 cups of the nuts, ¾ cup sugar, lemon rind and if using cinnamon. Generously butter an 8-9 in baking pan.
Set 2-3 sheets of pastry aside for top. Then trim 2 sheets to fit pan. Place in pan one at a time, brushing each with butter.
Sprinkle about 3 tablespoons of the nut mixture over top sheet. Layer another sheet of pastry into the pan and brush with butter and sprinkle evenly with another 3 tablespoons of the nut mixture. Repeat until all of the nut mixture is used. There should be 10-12 nut filled layers.
Trim the remaining 2-3 sheets of pastry to fit the pan. Place on top, brushing each layer with butter before adding the next. With a sharp knife, cut diagonally through the baklava to create diamonds about 1 ½ inches on each side. Pour any remaining butter evenly over the layers.
Bake until golden brown, about 45 mins to an hour.
Combine the remaining sugar and water in a saucepan and bring to the boil. Add the honey and orange water. Pour the warm syrup over the top of the baklava, letting it seep over and between the pieces.
Sprinkle with remaining ¼ cup of nuts. Cool before serving.