Phyllo Flutes With Walnuts and Tahini

Name: Phyllo Flutes With Walnuts and Tahini
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 30 pastries
Ingredients: 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

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Submitted by Chef Kate

"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 (recipe #120760) along with the nuts and cinnamon. These are great for parties."

Phyllo Flutes With Walnuts and Tahini created by Dienia B.

Ready In:: 42mins
Yields:
Units:

Nutrition Information

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ingredients

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

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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RECIPE MADE WITH LOVE BY

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review by rosslare

9/4/2009

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.
review by evelynathens

6/17/2008

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. :-)
photo by Dienia B.

6/26/2006
review by Dienia B.

6/18/2006

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
review by NcMysteryShopper

6/8/2006

These are wonderful. I could not figure out how to get 6" strips by cutting in thirds, so I cut 4" strips... it worked out fine. The mix is so good! The tahini is wonderful with the nuts! This was easy and everyone enjoyed them! Thanks Kate!