Bakalava version #1 recipe post-vegan

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Baklava (the no butter or honey version)Syrup~~~~~~~~~1 cup water1 cup sugar2 tablespoons of rose water (in specialty stores and some markets. Usuallyby the area where they sell tahini.)~~~~~~~~~1 lb. phyllo dough thawed out and cut to make sheets 9 X 131 cup melted canola margarine.Filling~~~~~~~~~1 cup finely chopped walnuts1 cup finely chopped pistachios1/2 cup sugar2 tablespoons rose water or lemon juice.The syrup..........Boil water and sugar for 2 minutes. Add rose water, stir.Cool and refrigerate while you prepare filling.The filling...........Grind nuts, sugar and rose water or lemon juice togetherin a food processor or blender until it forms a pasty consistency.To assemble........ Preheat oven to 350 degrees.Brush a 9 X 13 pan with melted canola margarine. Place a sheet of phyllo in thepan, brush with margarine and continue this until you

have used half the phyllo.Sprinkle the nut filling evenly over the top. Layer the rest of the phyllo andmargarine in layers ending with the top layer brushed with margarine.Cut 1 inch strips to the bottom of the pan, and then cut on the diagonal to makediamond shapes. Bake for 25-30 minutes and then reduce the heat to 300 degreesand bake for another 10 minutes. Recut the pieces you have already cut, thenpour the syrup over the top. The syrup will absorb into the pastry. Let cooland set at room temperature for a few hours before serving."A smile is a curve that sets all things straight.""We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles