1. Prepare honey syrup: In a medium-sized saucepan over high heat, combine 3/4 cup water and 3/4 cup sugar. Bring to a boil, stirring to dissolve sugar. 2. Add honey, cinnamon stick, and lemon and orange slices. Reduce heat to low and simmer, uncovered, 10 minutes. Strain; cool. Syrup should measure approximately 2-1/2 cups. 3. Prepare filling: Preheat oven to 325 degrees. In a small bowl, mix nuts, sugar, cinnamon and nutmeg. Remove pastry leaves from package; cover with a damp towel to prevent drying out. In a 15-1/2x10x1-inch jelly-roll pan, place 2 pastry leaves, brushing top leaf with some of the melted butter. 4. Sprinkle with a third of the filling. Add 6 more pastry leaves, brushing every other one with butter. Sprinkle with another third of the nut filling. Layer 6 more leaves, brushing every other one with butter. Sprinkle with the remaining nut filling. 5. Stack remaining pastry leaves on top, brushing every one with melted butter; brush top pastry leaf with butter. Trim overhanging edges, if necessary. 6. With a sharp knife, cut through the top layer on the long side making 8 diagonal cuts at 1-1/2-inch intervals to form diamonds. (Cut through top layer only; do not cut through all the layers.). 7. Bake 60 minutes or until baklava is golden and puffy. Turn off oven; leave in oven for 60 minutes. Remove. Pour cooled honey syrup over hot baklava. Following diamond pattern, cut all the way through baklava. Place pan on wire rack; cool in pan so that baklava absorbs syrup. ---------------------------------------------------------------------------
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