Crispy Filo & Tahini Whipped Cream

Crispy Filo & Tahini Whipped Cream & Pomegranates

For the Pastry:

1 package filo dough, thawed according to package instructions

4 tablespoons butter, melted and slightly cooled

3-4 tablespoons granulated sugar

For the Tahini Whipped Cream:

1½ cups whipped cream

½ cup tahini

powdered sugar, to taste

For the Topping:

Halva, crumbled

pomegranates arils

fresh raspberries

pomegranate molasses

Preheat your oven to 375˚F.

Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Arrange a single sheet of filo dough on your working surface. Using a pastry brush, spread a thin layer of butter over the filo dough then sprinkle with granulated sugar. Repeat twice more to layer three total sheets of filo. Cut into 3-inch squares and transfer to your baking sheet. Place another sheet of parchment paper on the filo dough. Place another baking sheet on top of the filo and bake until golden brown, about 10-15 minutes. Let cool completely while you make the tahini whipped cream.

To make the tahini whipped cream, whip the cream until soft peaks form. Add the tahini and powdered sugar to taste, starting with about ¼ cup. Continue whipping the cream until medium-firm peaks are formed.

Build the dessert by placing a crispy filo dough on your plate. Top with tahini whipped cream and a few pomegranates and raspberries. Top with another layer of crispy filo. Top with another dollop of tahini whipped cream, pomegranates and fresh raspberries and a drizzle of pomegranate molasses.