Tahinopitakia: sweet tahini filo rolls with walnuts and syrup

In a bowl mix 1/2 cup granulated sugar, a heaping teaspoon cinnamon and at least three quarters of the lemon zest. Set aside.

Pulse the walnuts in a food processor until finely chopped.

In a small saucepan bring 1/2 cup water, 1/2 cup sugar and the lemon juice to a boil until the sugar dissolves; cool completely.

Drizzle a filo sheet with butter and brush to cover; sprinkle with 1 to 2 teaspoons or a tablespoon of cinnamon sugar. Repeat with a second sheet.

Top with a third buttered sheet and spread about 1/4 cup or more of well-mixed tahini over it.

Sprinkle with walnuts and more cinnamon sugar, roll into a log, seal the edge with butter and a little sugar, and cut into 8 equal pieces.

Place on a parchment-lined baking tray. Repeat with the other three sheets.

Brush with melted butter, sprinkle with cinnamon sugar, and bake at 350F on the center rack until golden and crispy, about 20 minutes.

Pour the cool syrup over the hot rolls and let them absorb it 10 to 15 minutes before moving to a platter.