A couple of weeks ago I hosted a Lent-friendly Greek Supper Club commemorating Greek Independence Day. When Orthodox Greeks fast, that means no dairy, no meat so it can be a challenge when it comes with offering Lent-friendly desserts.
Enter sesame Halva, made of sesame paste (tahini) and sweetened with sugar or honey, this has become a go-to sweet for those fasting in the lead-up to Easter.
Halva is found at Greek specialty shops, Middle-Eastern and Turkish shops as well! It comes plain or with some kind of nut in the mix. While you’re there, you can also buy your phyllo pastry (unless you already have some in your freezer).
This is an easy dessert to prep/assemble and delicious. If you’re curious to know, the addition of oats is a healthy ingredient to add as a binder (to keep the filling in tact while baking).
Be sure to allow these to cool before serving, drizzle with some honey and dust with icing sugar and cinnamon. Serve with a Greek coffee or Muscat of Samos and enjoy!
Phyllo Flutes with Halva
Course: Dessert45
flutes30
minutes40
minutesIngredients
15 sheets of phyllo pastry
500gr. of sesame halva
approx. 2 cups grated apple
1 cup chopped walnuts
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/3 cup oats
2 tsp. cocoa powder
approx. 1/2 cup olive oil for brushing
- Garnishes
Greek honey
icing sugar and ground cinnamon
Directions
- pre-heated 375F oven
- If your phyllo is frozen, place in the fridge to defrost overnight. The next day, prepare your filling by chopping the halva and placing in a bowl along with the grated apple, walnuts, sugar, cinnamon, oats and cocoa powder. Stir to combine.
- Take the phyllo out of its packaging and place horizontally in front of you on your work surface.
- Cut into three even pieces and stack-up. Place a slightly damp towel on top to prevent them from drying out.
Drizzle one sheet of phyllo with olive oil and fold up the bottom end about 2 inches. Place a heaping tablespoon of filling at the base, fold the sides and roll up into a cylinder. - Place seam side down on a parchment-lined baking sheet. Repeat with the remaining sheets of phyllo.
- Brush the tops of the flutes with olive oil and place in your preheated oven and bake for 15 minutes or until golden.
- Remove from the oven and allow to cool.
- Serve on a plate or platter, drizzle with honey then dust with icing sugar and ground cinnamon and serve.
