First make the syrup because it needs to cool completely or at least to lukewarm before being poured over the baked pastry so that it doesn't go soggy. In a saucepan on medium heat, combine all the syrup ingredients, stir and bring to a gentle boil. Cook for 15 to 20 minutes or till 1/3 of the liquid has evaporated. Set aside to cool at room temperature. <i>If you used cinnamon powder, strain the syrup twice before leaving to cool.</i><br></br>

In a food processor, pulse the nuts till they're chopped small with a few bigger bits here and there for crunch. Tip into a bowl, stir in the spices and then zest the orange over it. Mix well.<br></br>

Preheat the oven to 180 C and brush a rectangular shallow baking tin (about 9x5 inches) with melted butter. <i>See above post for ideal baking tin recommendations.</i><br></br>

To assemble, layer four sheets of filo, brushing each with melted butter before placing the next one. Spread half the nut mixture evenly, then layer on another four sheets. Don't forget the butter!<br></br>

Spread the remaining nut mixture, then top with the final four sheets, buttering the top very generously so it browns well.<br></br>

Now use a sharp knife to slice the baklava diagonally to create diamond shapes. Make sure the knife goes all the way through and it's ok if things get messy.<br></br>

Bake for about 30 minutes until the top is golden-brown and crispy.<br></br>

As soon as the baklava is out, spoon half the cooled syrup all over it, making sure it reaches the edges and slides between the pieces too. Cool for 5 minutes, then pour the remaining syrup. Allow to cool completely before taking each piece out using a knife and metal spatula or palette knife. Enjoy!