Baklava II

Ingredients

 * 1 lb strudel or fillo pastry sheets
 * ½ lb sweet butter, melted
 * ½ lb walnuts, coarsely ground
 * ¼ lb blanched almonds coarsely ground
 * ¼ lb sesame seeds (unsalted)
 * 1 tbsp ground cinnamon
 * 1 tbsp icing sugar

Syrup

 * 3 cups sugar
 * 4 cups water
 * juice of ¼ lemon
 * 1 piece orange peel
 * 1 piece lemon peel
 * ½ cup liquid honey

Directions

 * 1) Toast the almonds and sesame seeds for about 10 minutes or until lightly browned.
 * 2) Combine with the walnuts, cinnamon and sugar.
 * 3) Melt the butter over low heat and lightly grease a large baking pan which is at least ½ inch deep.
 * 4) On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers.
 * 5) Again brush the top sheep.
 * 6) Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear.
 * 7) Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.
 * 8) Repeat these same steps over and over again until all the sheets and nut mixture have been used.
 * 9) Brush each roll with butter.
 * 10) Preheat the oven to 350°F and bake for about 45 minutes or until lightly browned.

Syrup

 * 1) Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured.
 * 2) Remove from the heat and add lemon juice and honey.
 * 3) When the baklava is baked, remove from the oven and let cool slightly.
 * 4) Cut in 2 inch diagonal pieces and return to oven to heat thoroughly.
 * 5) Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.