Phyllo Flutes With Walnuts and Tahini
- Ready In:
- 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
- Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
- As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
- Once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
- Pre-heat the oven to 350°F and lightly oil two sheet pans.
- 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.
- Take a strip, oil it sparingly, place a second strip on top.
- 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.
- Place seam side down on the sheet pan.
- Continue with the remaining phyllo and filling until used up.
- Bake the flute until lightly golden--about ten to twelve minutes.
- Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
- 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).
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