Baklava

10 oz. filo pastry (300g)
2 oz. vegan margarine (50g), melted
6 oz. mixed nuts (175g), grated
2 oz. breadcrumbs (50g)
1 t ground cinnamon
2 oz. demerara sugar (50g)
8 oz. water (225 ml)
1 T lemon juice
1 T rose flower water

Cut the filo sheets in half to make 12 sheets of about 10x 9 inches. put 3 sheets on top of each other on a greased baking sheet, brushing between them with melted margarine. Mix the nuts with the breadcrumbs and cinnamon and sprinkle a third of the mixture evenly over the pastry, leaving a 1 inch gap around the edges for tucking in. Repeat these pastry and filling layers twice and finish with the remaining filo sheets. Brush the top with melted margarine and tuck the edges of the pastry under to enclose the filling. Cut through into diamond shapes, then bake in a preheated oven at 180°C/350°F for about 25 minutes until golden.

Put the ingredients for the syrup (sugar, water, lemon juice, and rose flower water) in a small pan and stir well. Bring to a boil and simmer for about 10 minutes, stirring frequently, until the mixture becomes syrupy. Pour the hot syrup evenly over the pastry, making sure it goes down between the diamond shapes. Leave to soak in for about an hour before serving.

From A Vegan Taste of Greece