Baklawa

To make the sugar syrup, place all the ingredients and 1 cup water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until syrup has thickened slightly. Remove pan from heat and set aside to cool for 10 minutes. Refrigerate for 45 minutes or until chilled.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease a 26 x 30cm (6cm deep) roasting pan. Place walnuts and sugar in a food processor and process until finely chopped.

Lay 1 filo sheet on a clean work surface and brush with a little butter. Top with another filo sheet and brush with a little butter. Spoon cup walnut mixture over 1 short filo end. Starting with short end nearest to walnut mixture, roll filo to form a log, then place in pan. Brush with a little butter. Repeat using remaining filo, butter and walnut mixture to make a total of 13 logs. Freeze logs for 5 minutes or until firm.

Using a small knife, trim log ends at a slight angle and discard. Cut each log, at a slight angle, into 4 pieces. Bake for 35 minutes or until golden and crisp. Immediately pour syrup over hot baklawa. Stand for 2 hours or until most of the syrup has been absorbed. Serve.