Homemade baklava!

I had leftover phyllo after having made the me-friendly Can't Get Knafeh of It chocolate bar, so after slicing an additional 70g off for the purposes of making a second bar if I so choose, I was left with 340g or about 75% of a full recipe's worth of phyllo for Fifteen Spatulas' homemade Baklava recipe. I'd made it in the past — substituting in a mix of pumpkin and sunflower seeds for the nuts — and was very pleased with the results. Kara, however, is not a fan of sweetened citrus, so she asked that that component be omitted in the future. Here are the ingredient amounts and substitutions I used for this reduced-sized batch (which was baked in two loaf pans, rather than one large pan):

Filling (of which 150g went unused, so everything here can be reduced to 70%)

• 500g raw, hulled, unsalted sunflower seeds
• 1 ½ tsp ground cinnamon
• ¼ tsp fresh-ground cardamom (husks removed)
• ¼ tsp fresh-ground cloves
• ¼ tsp salt

Pastry component

• 340g phyllo dough
• 95g vegan butter, melted

Syrup

• ¾ cup water
• ¾ cup sugar
• ½ cup honey
• 1 cinnamon stick

I think I'd like to try halving the amount of sugar in the sugar/honey syrup next time, since the dessert's a bit sweeter than I typically prefer, but I admit that the overall flavour profile has mellowed since we had our first slices last night after dinner. It seems less sweet today.