Tahini-Walnut Phyllo Flutes
I first encountered these delicious Lenten pastries at a sweet shop in the northern Greek city of Komotini. It's not by accident that Greeks eat so much tahini during Lent, in savory and sweet dishes. Tahini, or sesame paste, is extraordinarily nutritious. It's an excellent source of calcium and, so, a great replacement for cheese and other dairy products. To find the Greek olive oil and Greek honey you'll need for this recipe, go to my online store here.
- 2 cups tahini
- 2 cups sugar
- 1 to 1 ½ cups water
- 3 cups finely ground walnuts
- 2 tsp. cinnamon
- 1 pound commercial filo thawed and at room temperature
- ½ cup extra virgin Greek olive oil
- 3 cups confectioner’s sugar optional, or Greek honey and spoon sweets of choice for serving
- 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.
Adapted from From a recipe I just did at Molyvos Restaurant, NYC