• Set your oven to 180°C / 350° / Gas Mark 4.
• Roast the nuts in a pan until fragrant.
• Roughly chop the nuts into a rubble with a food processor.
• Mix half of the maple syrup and the zest of the orange into the nuts.
• Melt the vegan butter/spread.
• Slick the bottom of a baking tin with melted vegan butter/spread. A pastry brush works well for this.
• Working quickly, lay out a layer of filo pastry in the tin, and brush butter over it. The edges of the filo pastry will hang over the tin.
• Lay another layer of filo on top, brush with butter. Do this with 4 layers of filo pastry.
• Now smooth out the nut mixture over the filo so it is evenly spread across the whole tin.
• Now layer on the fruit mince, spreading it out thinly.
• Fold in the sides of the pastry that are hanging off the edge of the tin over the nut & mince layer.
• Take the rest of your sheets of filo pastry, and cut them to fit the tin. You can cut them all at once.
• Take your cut pastry and add a sheet to the tin. Then spread melted butter over it.
• Repeat with the rest of the sheets of filo, and slick one last bit of butter over the final piece of filo pastry.
• Cut the pie into lengths and then into diagonals. Make sure you cut all the way through to the bottom of the tray so it's easier to take the pieces out later!
• Put the baklava into the oven & bake for about 25-30 minutes. This might take a little longer depending on your oven. It is ready when the top is golden brown and flakey looking!

For the syrup

• Juice the orange and add the other half of the maple syrup. Mix well.
• As soon as you remove the baklava from the oven, pour the syrup into all the cuts you made in the baklava earlier. This creates a yummy crunchy top and a lush syrupy interior!