Greek Baklava

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1. 1Step 1: Make the syrup: In a medium saucepan, combine all syrup ingredients and simmer for 10 to 12 minutes until slightly thickened. Remove from heat and let cool to room temperature while the baklava bakes. You can speed this up by placing it in the fridge.
2. 2Step 2: Place butter in a small saucepan and heat slowly over low heat. Remove from heat and cool for 2 to 3 minutes. If you want to clarify it, skim the milky foam from the top with a spoon (you can stir the foam into the nut mixture to avoid waste). Set aside until ready to use.
3. 3Step 3: Preheat oven to 400°F/200°C. Lightly butter a 9 x 12 x 2-inch deep baking pan.
4. 4Step 4: In a large bowl, combine nuts, ground zwieback or rusks, sugar, cinnamon powder, ground cloves, nutmeg, and orange zest. Add the butter foam if you clarified it, or just 2 tablespoons of melted butter, and mix to combine.
5. 5Step 5: Cut the phyllo in half so the sheets are about the same size as the baking dish. Butter the baking dish. Layer 4 to 6 phyllo sheets on the bottom, brushing each generously with butter. Sprinkle a few tablespoons of the nut mixture over the surface. Place two more phyllo sheets on top, buttering each and sprinkling with a few more tablespoons of nuts. Layer two more sheets, buttering each and sprinkling with nuts. Continue layering two sheets at a time, buttering and topping with nuts, until the nuts are used up. Top with 4 to 5 more phyllo sheets, brushing each with butter.
6. 6Step 6: Score the baklava into diamonds or squares and pierce each piece with a clove. Sprinkle the top with a few drops of water and bake for 10 minutes.
7. 7Step 7: Reduce heat to 325°F/165°C and bake for about 1 ½ hours, or until golden brown and the interior layers are thoroughly baked. If desired, five minutes before removing from the oven, brush the baklava with any remaining butter for extra crispness and flavor.
8. 8Step 8: Remove the pan from the oven and pour the cooled syrup over the hot baklava. If any melted butter remains, drizzle it over the top. Place the baklava back in the turned-off but still hot oven and let stand until the syrup is absorbed, about 20 minutes. Serve warm or at room temperature, and store at room temperature in a sealed tin.