Phyllo Flutes With Walnuts and Tahini

"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."
 
Download
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
42mins
Ingredients:
9
Yields:
30 pastries
Advertisement

ingredients

Advertisement

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).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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. :-)
     
  3. 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
     
  4. 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!
     
Advertisement

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes