Preheat your oven to 350F. Slice the phyllo dough in half, and set aside 14 sheets for the top and bottom layers. Cover them with a damp kitchen towel to prevent drying out.

In a bowl, mix the chopped walnuts with cinnamon and set aside. Brush a 9 x 13-inch baking dish with vegan butter.

Place two sheets of phyllo dough in the bottom of the buttered dish. Brush with more butter. Repeat this process three more times, so you have 8 layers of phyllo. Sprinkle two heaping tablespoons of the walnut mixture on top, then add two more sheets of dough and brush with butter. Continue layering like this until you have 6 sheets left. Place these on top. Use a sharp knife to cut diamond shapes, leaving about an inch from the bottom of the dish.

Bake the baklava for about 45 minutes, until golden on top.

While the baklava is baking, make the sugar syrup. In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the maple syrup and extracts. Return to low heat and let it simmer for 20 minutes.

Once the baklava is baked, pour the sugar syrup over it, covering completely. Let it cool. Once cooled, use the knife to cut through to the bottom of the dish, allowing the syrup to seep through. Top with crushed nuts and serve.