6 sheets (#4) phyllo, thawed and at room temperature
4 oz. unsalted butter, melted
½ cup granulated sugar
1 teaspoon ground cinnamon
Zest of an orange or lemon
½ cup tahini
½ cup ground nuts: almonds, walnuts, or pistachios
Garnish: syrup, honey, confectioner’s sugar, or fruit preserves
For the syrup:
Preheat the oven to 350 °F, 180 °C.
Note: The melted butter can be substituted with any natural vegetable spread to keep this dessert vegan.
Make the syrup: Combine all of the syrup ingredients in a small saucepan and bring to a
boil. Stir and remove from the heat as soon as the sugar dissolves. Cool completely.
Combine the sugar, cinnamon, and orange zest in a small bowl and mix together with a spoon.
Place one sheet of phyllo down horizontally on a dry work surface. Brush some melted butter on top and sprinkle with a tablespoon of cinnamon sugar. Place one more sheet of phyllo on top, brush with melted butter then sprinkle with sugar. Place the third sheet of phyllo on top and brush with butter. Spread half of the tahini on top and sprinkle with 1 tablespoon of cinnamon sugar then with half of the nuts. Roll it up and cut into 8 equal pieces.
Place the tahini rolls on a baking tray lined with parchment paper.
Repeat this process with the remaining 3 sheets of phyllo.
Brush the tops of the tahini rolls with the remaining butter. Bake for 10-15 minutes or until golden.
Pour the cooled syrup on top of the tahini rolls or serve them drizzled with honey or with your favorite toppings. Enjoy!!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!