- (makes 45 flutes)
- 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
- 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.
AD
