Syrup: In saucepan over low heat, combine sugar, 1/4 cup water, lemon juice and
honey, heating and stirring until sugar dissolves. Increase heat, while continuing
to stir, and boil 1 minute. Remove from heat. Mix in orange-blossom water, chill
Filling: Place dates, orange juice, 1/2 cup water, orange zest and cinnamon in
a food processor. Using on/off turns, process until dates are minced. Continue to
process until coarse paste forms. Reserve filling.
Pastry: Heat oven to 350 degrees F.
Mix sugar and cinnamon.
Unroll phyllo and stack on work surface. Using the bottom of a 10-inch round
cake pan (preferably springform) as a guide, cut 24 (10-inch) rounds. Line the bottom
of the pan with a circle of parchment paper or foil and then brush bottom and sides
with butter. Cover outside of pan (sides and bottom) with foil to prevent leaking.
Place 2 phyllo rounds in pan. Brush with butter; sprinkle with cinnamon sugar.
Repeat the layering 4 more times for a total of 10 sheets. Evenly spread half of
filling over top. Top with 2 phyllo circles. Brush with butter and sprinkle with
cinnamon sugar and repeat for a total of 4 sheets. Spread with remaining filling.
Layer the remaining 10 circles (2 at a time) over filling, brushing with butter
and sprinkling with cinnamon sugar.
Using a sharp knife, score the pastry by cutting through the top layer (without
cutting through to the filling) in 6 parallel lines. Working in the opposite direction,
cut 5 parallel lines on the diagonal to form diamond shapes.
Bake baklava 30 minutes, then cover with foil and bake 20 minutes longer or until
top is golden brown. Remove from oven, cool slightly, and then cut through scored
lines to bottom of pan. Spoon cold syrup over hot baklava. Cool.