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    You are in: Home / Greek / Phyllo Flutes With Walnuts and Tahini Recipe
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    Phyllo Flutes With Walnuts and Tahini

    Phyllo Flutes With Walnuts and Tahini. Photo by Dienia B.

    1/2 Photos of Phyllo Flutes With Walnuts and Tahini

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Chef Kate's Note:

    A lovely dessert from "The Glorious Foods of Greece" by Diane Kochilas. A Lenten specialty (no butter) from Macedonia. I like to add bourbon-soaked raisins (Bourbon (or Rum) Raisins) along with the nuts and cinnamon. These are great for parties.

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    Ingredients:

    Yield:

    pastries

    Units: US | Metric

    Directions:

    1. 1
      Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
    2. 2
      As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
    3. 3
      Once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
    4. 4
      Pre-heat the oven to 350°F and lightly oil two sheet pans.
    5. 5
      Open out the phyllo and cut it into three horizontal strips--you will have three piles of 6 inch strips which you will stack together and a damp kitchen towel.
    6. 6
      Take a strip, oil it sparingly, place a second strip on top.
    7. 7
      Place a tablespoon of filling in the bottom center of the double strip, fold in the sides and then roll up to make a tight cylinder.
    8. 8
      Place seam side down on the sheet pan.
    9. 9
      Continue with the remaining phyllo and filling until used up.
    10. 10
      Bake the flute until lightly golden--about ten to twelve minutes.
    11. 11
      Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
    12. 12
      Store in tins in a cool, dry place--the flutes will keep for about five days (in theory--when I've made them, they've all been eaten right away).

    Ratings & Reviews:

    • on September 04, 2009

      55

      Absolutely delish! I did increase sugar to 2 1/2 cups after tasting the filling. I'm not sure if I got the phyllo instructions right, but they turned out fab, anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2008

      55

      I scaled down to 10 pastries which worked to very workable figures. Like cheryl, cut the filo into 4-inch strips. The filling is delicious - never used tahini in this way before. Took them to my mom and she said they were delicious, and she's the pickiest person I know. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2006

      55

      good stuff the filling leaked out of mine watch for dark browning lol had trouble with my phyllo dough cause goodnees knows how long it was in store freezer . but still tasted good just not as pretty as yours .dee

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Phyllo Flutes With Walnuts and Tahini

    Serving Size: 1 (2072 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 264.9
     
    Calories from Fat 145
    55%
    Total Fat 16.2 g
    24%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 85.3 mg
    3%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 13.6 g
    54%
    Protein 5.7 g
    11%

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