- 1 cup sesame seeds, toasted
- 280 g walnuts, finely chopped
- 100 g sugar
- 2 t cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- 8 sheets phyllo pastry
- Butter, melted, for brushing
- Whole cloves, for baking
- For the syrup
- 400 g sugar
- 2 cups water
- 1/2 lemon
- 1 cinnamon stick
- 4 cloves
- 3 T honey
Preheat the oven to 180°C. In a food processor, grind the sesame seeds, then mix with the walnut, sugar and spices.
Brush three sheets of phyllo pastry with butter and arrange one on top of the other. Spread half the dry ingredients evenly over the top sheet of phyllo, then top with another sheet, and brush liberally with melted butter.
Use a straight rod or dowel stick to roll the phyllo sheets into a tight roll. Repeat with the remaining ingredients. Brush both rolls with butter, then transfer to a baking tray lined with baking paper.
Cut on the angle into evenly sized pieces and dot each piece with a clove.
Bake for 35 minutes, or until golden, then decrease the oven temperature to 160°C and bake for a further 25 minutes. Remove from the oven and immediately pour over the syrup.
To make the syrup: In a saucepan over a medium heat, boil all the ingredients together for 15 minutes. Allow to cool.
Syrupy, sticky samsa is similar to Baklava and traditionally eaten at Easter in Greece