For the syrup
175 g caster sugar
250 ml water
1/2 lemon - zest and juice
For the filling
250 g toasted sesame seeds
100 g ground walnuts
100 g breadcrumbs
75 g brown sugar
200 ml tahini
1 tsp sesame oil
1 tsp ground cinnamon
1/2 tsp ground cloves
15 sheets Antoniou Fillo Pastry
200 g melted dairy-free margarine
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 deg C.
In a large bowl combine the ingredients for the filling, ensuring it is mixed well and the mixture resembles a grainy “sand like” texture.
Take one sheet of fillo and lay it on the bench with the longer edge facing you. Drizzle with the melted margarine and with a good handful of the sesame mixture, sprinkle it over the fillo ensuring it is distributed evenly.
Repeat with three more layers of fillo, the sesame mixture and then finish with a fourth sheet of fillo.
With the longer edge still facing you, roll the layered sheets away from you to carefully form a long roll.
Use a sharp knife and cut the roll into 3 cm pieces (you should get approx. 15 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 mins until golden brown. Remove from the oven, pour the cooled syrup over the pie immediately and allow to cool.
Serve with coffee.