Chop the nuts very fine. You can do this by hand or in a food processor.
After the nuts are fine, mix the ground spices into them.
Ok, now comes the tricky bit. Unroll the phyllo and place it on a cookie sheet (or your counter top if it’s clean enough). Mine measured 9×14 so I had to cut an inch off of one end so it would fit my baking dish. Now, cover the phyllo with plastic wrap and then with a damp cloth.
Place 4 to 6 sheets of phyllo in the bottom of your baking dish. Brush generously with the melted butter.
Sprinkle 5 to 6 tablespoons of the nut mixture evenly over the phyllo.
Add 2 more sheets of phyllo dough and brush with butter.
Continue to layer the nuts and phyllo sheets, brushing the sheets with butter as you go, until you have used all of the nut mixture.
For the top layer of phyllo, use 6 to 8 sheets, buttering each one.
Now, using a very sharp knife, cut the Baklava all the way through, into 4 long rows. Then cut diagonally to make diamond shapes.
Place in the preheated oven ad bake for 40-50 minutes, until golden brown.
Combine the brown sugar and the water in a small saucepan and bring to a boil.
Add the honey, cinnamon sticks, cloves and orange peel and return to a boil.
Reduce heat and simmer for 20 minutes.
Remove and discard the cloves and cinnamon sticks. The orange peel is now “candied” orange peel and can be used in other recipes.
Add the lemon juice and the vanilla and mix well.
Remove the syrup from the heat and allow to cool slightly.
After removing the Baklava from the oven, immediately spoon the syrup over the top.
Allow the Baklava to cool completely before serving.