Vegan Baklava

Instructions

1. Line a baking tray with oil and cover with baking paper.
2. Dissolve the sugar in the water in a small saucepan and set the syrup to one side.
3. Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
4. In a food processor coarsely chop the walnuts and almonds. Remove and place in a large mixing bowl.
5. In a grinder, grind the nutmeg, cinnamon and cloves. Set to one side.
6. Place the olive oil in a bowl to the side.
7. Taking about a Yufka leaf line the bottom of the baking tray. Lightly brush with oil. Spoon on top about a teaspoon of the walnut and almond mixture.
8. Place another Yufka leaf on top and repeat as above until all the leaves are used up. Keep layering with this process.
9. When it comes to the top layer leave blank and taking a knife to cut the baklava into square. Drizzle half of the syrup mixture on top.
10. Cover with aluminium foil and bake in the oven for about 20 minutes.
11. Remove from the oven and drizzle the pistachios on top and the remaining syrup. Return to the oven uncovered for a further 15 minutes. The top should have this beautiful golden colour.
12. Serve warm or cold on its own or even with cream or ice cream.