Baklava Custard Pie

 Ingredients:

1-1/4 cup walnuts
1/4 cup agave
1 teaspoon cinnamon
a splash of orange blossom water
a pinch of salt

filo pastry
melted butter

1/3 cup cornstarch
1/2 teaspoon agar
2-1/2 cup cream
a splash of rosewater
1/4 cup agave
2 teaspoons vanilla bean paste
a pinch of salt
a pinch of turmeric 

Grind the walnuts in a food processor until they reach coarse crumbs. Stir with their remaining ingredients and set aside.

Line a greased tart or springform pan with a sheet of filo brushed with butter and repeat three layers. Spread the nut layer on top and repeat three more layers.

Bake at 350 for 10-15 minutes until pastry is golden. Allow to cool for 15 minutes

Combine cornstarch and agar with some of the cream and gradually add the rest of the cream as well as the remaining ingredients to a saucepan and cook until thickened.

Pour the custard on top of the pastry. Allow it to rest at room temperature for 30 minutes and in the refrigerator for at least 2 hours.

Garnish with slivered pistachios, rose petals, and drizzle with vegan honey before serving.