Method

• 1.
  Preheat the oven to 170°C. To make the syrup, place the sugar, lemon zest and juice in a saucepan over medium heat with 2/3 cup (165ml) water, stirring until the sugar has dissolved. Simmer for 5-6 minutes until thick enough to coat the back of a spoon. Set aside to cool.
• 2.
  Place the macadamia, walnut, sesame seeds and cinnamon in a food processor and pulse until finely ground. Add 1/4 cup (60ml) syrup and whiz until the mixture binds together.

• 3.
  Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets, creating a filo stack.
• 4.
  With a shorter end of pastry facing you, place one-third of the nut mixture over the bottom third of the pastry, then roll up. Cut the log, on the diagonal, into three even-sized pieces. Place the baklava, seam-side down, on a baking tray and brush with more melted butter. Repeat twice with remaining filo and nut mixture.
• 5.
  Bake for 20-25 minutes until crisp and golden. Remove from oven and while still hot, pour over the remaining syrup.
• 6.
  To serve, trim off any uneven ends, scatter with extra macadamia and dust with icing sugar