(veganized by Gene from the Food Networkwebsite, recipe by Gale Gand)
In a bowl combine the walnuts, sugar and cardamom. Butter a 9 x 9 x 13/4-inch glass baking dish.
Gene warns that phyllo can be tough to work with, it tears very easily: do the best you can with it, and don't get discouraged.
Place 1 sheet of phyllo at a time on a work surface and lightly brush with margarine or butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each sheet of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling.
Repeat the whole procedure until the baking dish is firmly packed with coils of pastries. Brush with margarine or butter some more. Bake in a preheated 350° F oven for 40 minutes.
Pour syrup over the pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.
Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain.