This dessert is incredibly surprising in both taste and simplicity. It can last a long time in an airtight container. For those who enjoy baklava but do not like syrup, this is a great alternative option.
Ingredients:
- 12 Phyllo dough sheets
- ½ cup coarse ground roasted walnuts
- ½ cup coarse ground roasted hazelnuts
- ½ cup granulated sugar
- 1/3 cup tahini paste
- 1/3 cup vegetable oil
- ¼ cup powdered sugar
Instructions:
- Bring the phyllo baklava dough to room temperature. Working with one sheet at a time, ensure that the rest of the dough is covered with plastic and a damp towel.
- Preheat the oven to 350°F.
- Mix the tahini and the vegetable oil together.
- Spread out a sheet of baklava phyllo, brush one tablespoon of tahini mix, and sprinkle half a tablespoon of granulated sugar evenly.
- Add the second layer, repeat the tahini oil brushing, sprinkle the sugar, and add 1 tablespoon of mixed nuts by spreading them evenly on the sheet.
- Starting from the short side, roll as tightly as you can without bruising the dough. Cut into 2-inch pieces and place them in a baking pan lined with parchment paper.
- Repeat until all are completed. Brush them with the leftover tahini mix. Bake at 350°F for about 30 minutes or until golden brown.
- Let it cool and sprinkle with sifted powdered sugar.
