Rose baklava

Combine the walnuts, brown sugar and sesame in a bowl and set aside.

Make the syrup by bringing the water, sugar and roses to a boil in a heavy bottomed saucepan until the sugar has dissolved and is just starting to thicken. Scoop out the petals and discard. Preheat the oven to 180C/350F/gas 4.

Cut your filo lengthways into pieces approximately 5cm deep. While you are working on one piece of filo dough, place the rest under a damp (but not wet) tablecloth to prevent it from drying out.

Place one long strip of filo on your work counter, brush it with melted butter and fill the upper half with some of the mixture, spreading it all the way across the length of the pastry.

Now fold up the bottom half and press it flat and as smooth as possible. Brush the top of the fold with more butter and roll it from left to right to form a rose shape.

Repeat to make all your roses and bake for 20 minutes, or until they are just browning and the pastry is baked. I baked mine in a greased mini cupcake pan, but they should stay put if you bake freeform.

Brush them with some of the syrup while still hot, and then allow to cool completely.

I dusted my finished roses with crushed rose petals.