Description
Halva is combined with chocolate and walnuts to create the irresistibly sweet filling in these crispy phyllo triangles. Drizzle them with tahini and date syrup as an elegant and delicious final touch. Recipe and photo by Doaa Elkady (@asoulfulkitchen).
Ingredients
- 16 sheets Athens® Phyllo Dough (9″×14”), thawed
- 4 tablespoons butter, melted
- 1/2 cup semisweet chocolate, chopped
- 1/3 cup plain or pistachio halva
- 1/3 cup walnuts, chopped
- Pinch of salt
- 3 tablespoons tahini
- 3 tablespoons milk (or a non-dairy milk option)
- 2 tablespoons date syrup
Directions
Thaw phyllo, following thawing instructions on the package. Preheat oven to 350°F.
In a bowl, mix the chocolate, halva, walnuts and salt together and set aside.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface and brush it with butter. Place another sheet over it and do the same. Divide the two sheets into thirds lengthwise so you have three long strips of phyllo that are 3”x14”.
Place a tablespoon of filling at one end of phyllo strip, then fold the bottom left-hand corner up to form a triangle, then fold the triangle up over itself and to the right. Keep folding the triangle over itself until a small flap of phyllo remains. Brush flap with butter and fold it down to secure it. Place triangle on a lined baking tray and brush with more butter. Repeat procedure with remaining phyllo.
Bake the triangles for 15 minutes or until golden brown. Remove from oven and let cool slightly.
Mix the tahini, milk and date syrup together until runny. Add more milk if needed to reach the right consistency. Drizzle mixture over the triangles.
