Baklava With Honey Syrup

1. 1

   Preheat the oven to 200u00b0C/400u00b0F, and lightly grease a shallow baking tray.

2. 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.

3. 3

   Transfer to a bowl, add the walnuts and cinnamon and mix well.

4. 4

   Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.

5. 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.

6. 6

   Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.

7. 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.

8. 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.

9. 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.

10. 10

    Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.

* Per serving · 4 servings · Values may vary.