Ingredients
375g Antoniou Fillo Pastry
For the syrup
175g caster sugar
250ml water
1/2 lemon - zest and juice
For the filling
250g sesame seeds
100g ground walnuts
100 g breadcrumbs
75g brown sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
200ml tahini
200g butter, melted or olive oil
Method
Before starting this Filo Pastry recipe, take your Filo Pastry out of the refrigerator and bring it up to room temperature.
Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens. Set aside and allow to cool.
Preheat your oven to 170 degrees Celsius.
In a large bowl combine the sesame seeds, walnuts, breadcrumbs, sugar, cinnamon and cloves. Mix well. Add the tahini and mix until the filling resembles a grainy “sand like” texture.
Take one sheet of Fillo Pastry and lay it on the bench with the longer edge facing you. Drizzle with the butter. Scatter 3-4 tablespoons of the sesame mixture over the fillo ensuring it is distributed evenly.
Repeat with two more layers of fillo, butter and the sesame mixture, and then finish with a fourth sheet of fillo.
Roll the layered sheets to carefully form a long roll.
Use a sharp knife and cut the roll into 2cm pieces (you should get approximately 14 pieces form each roll). Arrange the cut pieces into a 28 cm baking dish ensuring they are packed tightly. Repeat with the remaining fillo and sesame mixture to make 3 more rolls.
Bake in the oven for 45 minutes or until golden brown. Remove from the oven, pour the cooled syrup over the scrolls immediately and allow to cool.