Phyllo Flutes With Walnuts and Tahini

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.

• Total Time: 42 mins
• Prep Time: 30 mins
• Cook Time: 12 mins

Ingredients:

Yield: 30 pastries

• 2 cups tahini
• 2 cups sugar
• 1 -1 1/2 cup water
• 3 cups walnuts, finely ground
• 2 teaspoons cinnamon
• 1 lb phyllo dough, thawed and at room temperature
• 1 cup raisins, chopped (optional)
• oil, for phyllo dough (I use extra virgin olive oil)
• confectioners' sugar, for dusting

Directions:

1. Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
2. As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
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. Pre-heat the oven to 350°F and lightly oil two sheet pans.
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. Take a strip, oil it sparingly, place a second strip on top.
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. Place seam side down on the sheet pan.
9. Continue with the remaining phyllo and filling until used up.
10. Bake the flute until lightly golden--about ten to twelve minutes.
11. Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
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).

Reviews

[rosslare]

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.

[evelyn/athens]

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. :-)

[Dienia B.]

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