We love maple syrup! Possibly my own craving for this iconic sap is the result of my Canadian heritage. But then there’s my American husband, who obsessively drizzles maple syrup over everything in sight, from a sweetener in his tea and coffee, to pork roasts, chili, ice cream, to salmon. Regardless of the origins of our maple passion, the maple-fication of Baklava was really quite inevitable. Maple syrup accompanies us camping and hiking, vacationing and traveling. Little bottles of maple syrup were stowed away in my suitcase headed to Ethiopia by my mother, and were in our packs as we traveled by moto in Vietnam and hitchhiked in Thailand. Maple Walnut baklava is a fantastic dessert, managing to be both light and flaky and also rich and gooey. This dessert features sheets of delicate filo, layered with the toasted flavors of browned butter, roasted walnuts, cinnamon, oranges and clove. Once cooked, the flaky pastry is bathed in a concentrated maple syrup, with a deep caramel flavor and subtle sweet notes.