Phyllo Flutes With Walnuts And Tahini

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

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

Recipe

• 1 beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
• 2 as you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
• 3 once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
• 4 pre-heat the oven to 350°f and lightly oil two sheet pans.
• 5 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.
• 6 take a strip, oil it sparingly, place a second strip on top.
• 7 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.
• 8 place seam side down on the sheet pan.
• 9 continue with the remaining phyllo and filling until used up.
• 10 bake the flute until lightly golden--about ten to twelve minutes.
• 11 remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
• 12 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).