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Step 1
Preheat the oven to 170C. To make the syrup, place the sugar, and 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.
Step 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.
Step 3
Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets, creating a filo stack.
Step 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.
Step 5
Bake for 20-25 minutes until crisp and golden. Remove from oven and while still hot, pour over the remaining syrup.
Step 6
To serve, trim off any uneven ends, scatter with extra macadamia and dust with icing sugar