Phyllo Flutes with Walnuts and Tahini
Delicately crisp and irresistibly nutty, these Phyllo Flutes with Walnuts and Tahini are a sophisticated take on Middle Eastern-inspired sweets. Layers of buttery phyllo dough encase a sumptuous filling of finely chopped walnuts, rich tahini, golden honey, and a hint of warm cinnamon, creating a perfect balance of crunch and creaminess. Baked to golden perfection and optionally dusted with powdered sugar, these flutes are as visually stunning as they are delicious. Ideal for dessert, a sweet snack, or a charming addition to your holiday spread, this recipe delivers indulgence in just 35 minutes. Impress your guests with these elegant phyllo pastries that capture the allure of both simplicity and luxury.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 200 grams Walnuts
- 100 grams Tahini (sesame paste)
- 3 tablespoons Honey
- 2 tablespoons Sugar
- 1 teaspoon Ground cinnamon
- 100 grams Butter, melted
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Finely chop the walnuts or pulse them in a food processor until they are in small pieces but not powdered.
In a mixing bowl, combine the chopped walnuts, tahini, honey, sugar, and ground cinnamon. Mix well to create a cohesive, sticky filling.
Carefully lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top, brushing it again with butter. Repeat this process so you have three stacked sheets.
Spoon a narrow strip of the filling (about 2 tablespoons) along one of the shorter edges of the stacked phyllo dough, leaving a small border.
Roll the phyllo dough tightly around the filling to form a flute. Brush the seam with melted butter to seal it and place the flute seam-side down on the prepared baking tray.
Repeat the process with the remaining phyllo sheets and filling until you have 12 flutes.
Brush the tops of the flutes generously with the remaining melted butter.
Bake in the preheated oven for 12-15 minutes, or until the phyllo is golden brown and crispy.
Allow the flutes to cool slightly, then, if desired, dust them with powdered sugar before serving.
Serve warm or at room temperature as a sweet treat or dessert.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 94.4 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 90.3 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 673 mg | 52% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
