Tahini Phyllo Flutes Recipe

Alright, so there’s this magical moment when you bite into something crisp on the outside, gooey on the inside, and bursting with unexpected flavors. That’s exactly what happens with these Tahini Phyllo Flutes, a delightfully nutty, sweet, and crunchy creation that has become my latest obsession. Trust me, once you try them, you’ll wonder how you ever lived without this buttery, nutty goodness in your life.

I love creating snacks that are both delicious and nutritious. My Tahini Phyllo Flutes combine the nutty richness of tahini with the natural sweetness of honey and a touch of cinnamon.

With the crunch of finely chopped walnuts nestled in delicate phyllo layers, each flute is a delightful treat.

Tahini Phyllo Flutes Recipe Ingredients

• Tahini: Rich in protein and healthy fats, adds a nutty flavor.
• Honey: Natural sweetener, provides carbohydrates, and acts as a binder.
• Phyllo Dough: Thin, crisp layers, mostly carbohydrates, and low in fat.
• Walnuts: Packed with omega-3s, fiber, and provide a crunch.
• Cinnamon: Adds warmth and spice, with potential antioxidant properties.
• Sesame Seeds: Enhances texture, rich in minerals and healthy fats.

Tahini Phyllo Flutes Recipe Ingredient Quantities

• 8 sheets phyllo dough
• 1/2 cup tahini
• 1/4 cup honey
• 1/4 cup finely chopped walnuts
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 tablespoons sesame seeds

How to Make this Tahini Phyllo Flutes Recipe

1. Your oven should be set to 350°F (175°C) for the baking sheet to be lined with parchment paper.

2. In a basin, combine thoroughly the tahini, honey, divided walnuts, cinnamon, and salt.

3. Place one sheet of phyllo dough on a pristine work area; brush it with a light touch of melted butter. Place another sheet of phyllo on top of the first; brush it with butter, too. This time, place your hands flat against the surface of the top sheet, between the layers of dough. Press down firmly without using too much force as you smooth the way for that second sheet of dough to stick.

4. Stacked phyllo sheets cut into 4 equal rectangles.

5. Spoon out a tablespoon of tahini mixture along one short edge of each rectangle, then roll into a flute shape, beginning with the filling side.

6. Set each filled pastry on the prepared baking sheet, perforation side down.

7. Baste the tops of the flutes with more melted butter and shower with sesame seeds.

8. Follow steps 3-7 using the rest of the phyllo and filling to make more flutes.

9. Twist the flutes and bake them in a preheated oven for 15-20 minutes at 375°F (190°C) or until they are golden brown and crisp.

10. Allow them to cool a bit before serving. Enjoy your warm or room-temperature Tahini Phyllo Flutes.

Tahini Phyllo Flutes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Spoon
6. Pastry brush
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons

FAQ

• Can I prepare the filling in advance?You can indeed combine the tahini, honey, walnuts, cinnamon, and salt, and keep the mixture in the fridge for up to two days. It will be perfectly acceptable to use the mixture straight from the refrigerator.
• How should I handle phyllo dough to prevent it from drying out?Keep the dough covered with a damp dish towel or plastic wrap while you work with it, to prevent drying.
• Can I substitute another nut for walnuts?Certainly, if you like, you can substitute almonds, pistachios, or pecans in place of a different flavor or texture.
• What is the best way to melt butter for this recipe?Use a dish safe for microwaving; microwave in short bursts. Alternatively, use the stovetop to melt it gently.
• Is it possible to make this recipe vegan? Yes, replace the honey with a vegan sweetener like maple syrup and use a vegan butter substitute.
• How do I store leftover Tahini Phyllo Flutes? Store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

Tahini Phyllo Flutes Recipe Substitutions and Variations

• Instead of phyllo dough, you can use puff pastry for a different texture.
• Substitute almond butter for tahini if you’re looking for a different flavor profile.
• Maple syrup or agave nectar can replace honey for a vegan option.
• Pecans or almonds can be used instead of walnuts.
• Use olive oil in place of melted butter for a dairy-free version.

Pro Tips

1. Defrost Phyllo Dough Properly Phyllo dough is very delicate and tends to dry out quickly. Ensure that you defrost it in the refrigerator overnight and keep it covered with a damp cloth while you work to prevent it from becoming brittle.

2. Mix Filling Thoroughly For even distribution of flavors, make sure the tahini, honey, walnuts, cinnamon, and salt are well combined before using. This prevents any single component from overpowering the others.

3. Butter Application Tips When brushing the phyllo sheets with butter, use a soft brush and apply gently to avoid tearing. Be sure to cover the entire surface to achieve even crispness and flavor throughout the flutes.

4. Secure the Phyllo When rolling the phyllo with the filling, make sure the edges are tightly sealed to prevent the filling from leaking out during baking. A gentle press along the seam after rolling can help keep it secure.

5. Ensure Even Baking For consistent baking results, rotate the baking sheet halfway through the baking time. This helps all flutes to bake evenly and achieve the perfect golden-brown color.