Halvah Mille-Feuilles

Phyllo is one of earth’s great pleasures. Whether sweet or savory, it makes every dish extra delicious and this is no exception. Light, airy pastry sprinkled with sugar and raspberries? They’ll be gone before they even hit the plate.

AuthorMackieDifficultyIntermediate

Phyllo Layer
 8 sheets Phyllo dough
 Butter, for brushing
 Sugar, for sprinkling
Halvah Cream
  cup Honey
  cup Tahini paste
 1 cup Heavy whipping cream
Assembly
 ½ cup Halvah, crumbled
 Honey
 Fresh raspberries

Phyllo Layer
1

Preheat the oven to 350 degrees.

2

Stack the sheets of phyllo and cut in half, crosswise. Brush 1 half sheet with butter and sprinkle with sugar. Layer another half sheet on top of the first and repeat with butter and sugar to form a stack of 4 half sheets. Finish the top layer with butter and sugar. Repeat with remaining half sheets creating 3 more stacks.

3

Next, cut each of the stacks into 4 equal pieces making 16 stacks total. Transfer the stacks to a baking sheet and bake for 8-12 minutes until golden brown. Let cool to room temperature, about 15 minutes.

Halvah Cream
4

In a small bowl, stir the honey, with the tahini. Beat whipping cream until soft peaks form. Fold the honey mixture into the cream and beat together until stiff peaks form. Keep refrigerated until ready to use.

Assembly
5

Place one phyllo stack on a dessert plate. Spread with a scant 1/4 c halvah cream. Repeat 3 more stacks and 2 more layers of halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey, sprinkle with halvah crumbles, and garnish with raspberries

Ingredients

Phyllo Layer
 8 sheets Phyllo dough
 Butter, for brushing
 Sugar, for sprinkling
Halvah Cream
  cup Honey
  cup Tahini paste
 1 cup Heavy whipping cream
Assembly
 ½ cup Halvah, crumbled
 Honey
 Fresh raspberries

Directions

Phyllo Layer
1

Preheat the oven to 350 degrees.

2

Stack the sheets of phyllo and cut in half, crosswise. Brush 1 half sheet with butter and sprinkle with sugar. Layer another half sheet on top of the first and repeat with butter and sugar to form a stack of 4 half sheets. Finish the top layer with butter and sugar. Repeat with remaining half sheets creating 3 more stacks.

3

Next, cut each of the stacks into 4 equal pieces making 16 stacks total. Transfer the stacks to a baking sheet and bake for 8-12 minutes until golden brown. Let cool to room temperature, about 15 minutes.

Halvah Cream
4

In a small bowl, stir the honey, with the tahini. Beat whipping cream until soft peaks form. Fold the honey mixture into the cream and beat together until stiff peaks form. Keep refrigerated until ready to use.

Assembly
5

Place one phyllo stack on a dessert plate. Spread with a scant 1/4 c halvah cream. Repeat 3 more stacks and 2 more layers of halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey, sprinkle with halvah crumbles, and garnish with raspberries

Halvah Mille-Feuilles

Thanks to Epicurious for the recipe!

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