Ingredients for Tahini and Walnut Dry Baklava
- 16 baklava phyllo sheets
- 1.5 water glasses tahini (about 300 ml / 1 1/4 cups)
- 1 water glass vegetable oil (about 200 ml / 3/4 cup + 1 tbsp)
- 1 bowl ground walnuts
- 1 bowl granulated sugar (you won't use all of it)
How to Make Tahini and Walnut Dry Baklava
Pour 1.5 water glasses of tahini into a bowl. Add 1 water glass of vegetable oil and mix well with a pastry brush until combined. Set out a separate bowl of granulated sugar and have 1 bowl of ground walnuts ready.
Lay one baklava phyllo sheet vertically on a flat work surface, lengthwise.
Brush the tahini mixture over half the sheet. Sprinkle 2 tablespoons of sugar over it, then scatter 2 tablespoons of ground walnuts on top.
Fold the plain half of the sheet over the filling. Starting from the folded edge, roll it up tightly into a thin log.
Place on a baking tray lined with parchment paper. Repeat with all remaining phyllo sheets and arrange the rolls snugly side by side on the tray.
Once the tray is full, brush the tops of all the rolls with vegetable oil.
Cut each roll into thirds with a knife.
Bake in a preheated oven at 180°C (350°F) until golden brown.
