Let's just get this out of the way first. This is in no way a traditional Baklava. Firstly, my ancestors aren't from any country that claims Baklava as its own (there are a lot, Wikipedia it!). Secondly, this is vegan. No honey here, honey. But with crispy phyllo, sticky sweet syrup and spicy nuts you'll barely notice the honey missing!
Ingredients
1 box frozen phyllo dough, thawed in the refrigerator overnight
3/4 cup vegan butter, melted
1/2 cup pistachio nuts, chopped finely
1/2 cup ground walnuts, chopped finely
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup sugar
1 cup water
1 teaspoon rose water
Method
Preheat oven to 325 degrees Fahrenheit.
After thawing phyllo dough, trim 16 sheets to fit a 13 by 9 inch casserole dish. Cover designated Baklava phyllo with a damp towel, and return unused phyllo to the freezer for another day.
Toss chopped nuts and spices in bowl and set aside.
Melt butter. With a pastry brush, paint the bottom and sides of the casserole dish with butter. Layer in one sheet of phyllo dough and paint on a thin layer of butter. Layer another sheet on top of that one, and paint again. Repeat until you have 8 layers of buttered phyllo in total.
Spread out nut mixture on top in an even layer. Blanket with another sheet of phyllo and paint with butter. Begin the painting/layering process again until you have 8 layers total topping the nut mixture.
With an extra sharp knife, cut diagonal lines, crisscrossing the Baklava, creating diamond shaped pieces. It's important you cut through to the base of the Baklava before baking or else you're going to have a serving problem on your hands.
Bake for 30 to 40 minutes, or until golden brown and crispy.
While it's baking, combine sugar and water in a sauce pan and bring to a boil. Lower heat and simmer for 10 minutes.
It should be nice and syrupy now. Take off the heat and stir in rose water. Set aside to cool.
When done, take Baklava out of the oven and while it's still piping hot, pour the syrup mixture evenly all over the confection.
Let the Baklava cool and absorb the syrup for at least 3 hours before serving.