Add the maple crystals and water to a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the maple crystals have completely dissolved and the syrup has slightly reduced.

Remove the syrup from the heat and stir in the vanilla extract and almond extract. Set aside to cool while you assemble and bake the baklava.

Preheat the oven to 350°F. Brush the bottom and sides of an 8x8-inch or similar-sized baking dish with melted vegan butter.

Carefully unroll the thawed phyllo dough and trim the sheets to fit your baking dish if needed. Keep the unused sheets covered with a lightly damp kitchen towel while working so they don’t dry out.

Place 2 sheets of phyllo in the baking dish and lightly brush with melted vegan butter.

Gently spread some of the pistachio nut butter over the butter. It’s important to do this slowly and carefully because the phyllo dough can rip easily. Sprinkle a layer of the chopped walnuts over the pistachio butter.

Add another 2 sheets of phyllo, brushing the top with melted vegan butter. Repeat the layers of pistachio butter, walnuts, and buttered phyllo until the filling is used.

Top with the remaining phyllo sheets, brushing each layer generously with melted vegan butter. Brush the top layer well with any remaining butter.

Using a sharp knife, carefully cut the baklava into squares, diamonds, or triangles before placing it in the oven.

Bake for about 35–40 minutes, or until the phyllo is deeply golden brown and crisp.

As soon as the baklava comes out of the oven, slowly pour the cooled maple syrup evenly over the hot baklava, allowing it to soak between the layers.

Sprinkle the top with the finely chopped Wilderness Poets California Pistachios.

Allow the baklava to cool completely and sit for at least 2–3 hours before serving so the syrup can fully absorb and the layers can set.