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1
Preheat the oven to 200u00b0C/400u00b0F, and lightly grease a shallow baking tray.
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2
Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
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3
Transfer to a bowl, add the walnuts and cinnamon and mix well.
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4
Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
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5
Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
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6
Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
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7
The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
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8
Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
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9
Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
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10
Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.
