-
1
Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
-
2
As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
-
3
Once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
-
4
Pre-heat the oven to 350u00b0F and lightly oil two sheet pans.
-
5
Open out the phyllo and cut it into three horizontal strips--you will have three piles of 6 inch strips which you will stack together and a damp kitchen towel.
-
6
Take a strip, oil it sparingly, place a second strip on top.
-
7
Place a tablespoon of filling in the bottom center of the double strip, fold in the sides and then roll up to make a tight cylinder.
-
8
Place seam side down on the sheet pan.
-
9
Continue with the remaining phyllo and filling until used up.
-
10
Bake the flute until lightly golden--about ten to twelve minutes.
-
11
Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
-
12
Store in tins in a cool, dry place--the flutes will keep for about five days (in theory--when I've made them, they've all been eaten right away).
