For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each.
Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes.
Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Monte Carlo Steakhouse and Liquor Store, Albuquerque, NM