1/2 Photos of Phyllo Flutes With Walnuts and Tahini
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- 1Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
- 2As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
- 3Once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
- 4Pre-heat the oven to 350°F and lightly oil two sheet pans.
- 5Open 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.
- 6Take a strip, oil it sparingly, place a second strip on top.
- 7Place 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.
- 8Place seam side down on the sheet pan.
- 9Continue with the remaining phyllo and filling until used up.
- 10Bake the flute until lightly golden--about ten to twelve minutes.
- 11Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
- 12Store 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).
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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
- Total Fat 16.2 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 85.3 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 2.6 g
- Sugars 13.6 g
- Protein 5.7 g