Tahini-Walnut Phyllo Flutes
Whip together the tahini and sugar at high speed in the bowl of an electric mixer until creamy, about 5 minutes. As you whip the mixture, drizzle in the water. It should end up being the consistency of peanut butter.
Using a wooden spoon or whisk, stir in the cinnamon and walnuts.
Preheat the oven to 350F/170C. Lightly oil two sheet pans.
Open the phyllo and place horizontally in front of you. Cut three stacks of three-inch strips and keep them covered with a kitchen towel and a damp towel on top.
Take the first strip, oil lightly. Place a second strip on top and oil that, too. Place a tablespoon of the filling on the bottom center of the strip, fold in the sides, and then roll up to form a tight cylinder. Place seam-side down on the baking sheet. Repeat with remaining ingredients until everything is used up. Bake the flutes for 8 – 12 minutes, until golden. Remove and cool slightly.
To serve: Dust with sifted confectioner’s sugar or serve with Greek spoon sweets or honey.
You can store the cooled pastries in tins in a cool dry place for up to 5 days.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
Adapted from From a recipe I just did at Molyvos Restaurant, NYC