For the pie:
½ kg of thin pastry sheets
½ kg of sesame seed
½ cup of sesame oil or butter
1 tbsp of cinnamon
½ tsp of ground cloves
½ tbsp of toasted breadcrumbs
Sesame seed for sprinkling
For the syrup:
2 cups of sugar
2 cups of water
1 cup of honey
2 tbsp of brandy
Toast sesame seed over medium heat, stirring until light brown.
Set aside to cool and mix with the spices and toasted breadcrumbs.
Grease a 30 cm baking dish, spread 2 pastry sheets, butter them and dredge them with some of the sesame mix.
Lay another layer of thin pastry sheet, spread some sesame mix and continue with the remaining pastry and sesame, saving three sheets.
Lay the last 3 sheets on top. Heat the remaining oil in a small pan and pour on the pie.
Dredge with sesame seed.
Place in a pre-heated oven at 170˚C for 15 min. then reduce to 130˚C and bake until golden brown.
Boil the syrup ingredients for approx. 10 min. Pour on the pastry while hot.