1. Bring 2 1/2 cups of sugar and 1 cup water to a boil, stir often to dissolve. Boil 10 minutes. Stir in lemon juice, and orange water. Set aside and cool.
2. Mix chopped nuts and 1/4 cup of sugar with cinnamon cloves and allspice in a bowl, set aside.
3. Thaw phyllo. Unfold phyllo sheet and spread flat on a large work surface. Cover with a damp clean kitchen towel. Remove one sheet and place on a baking pan, cover remaining sheets with damp towel, spray single sheet with vegetable spray. Repeat nine more times.
4. Position rack in middle of oven. Preheat to 325 degrees F. Spread nut mixture evenly over phyllo. Cover with remaining phyllo (10 sheets) 1 sheet buttered at a time. Cut into about 2-inch diamonds with a sharp knife.
5. Bake in preheated oven for 35 minutes. Turn oven off. Leave baklava inside for 10 minutes longer. Pour cooled syrup evenly over entire top. Cool about 2 hours. Run knife between line to loosen and serve. Store loosely covered at room temperature.

Hint: to make cutting of baklava easier freeze for ten minutes.