How to make
Oven - 360°F (180°C).
A flat tray covered with baking paper.
The filo pastry sheets are opened up and the first sheet is placed on a counter. Spread it with melted butter all over. It is covered with a second filo pastry sheet, which is also spread with butter.
The third filo pastry sheet is placed on top of the first two and sprinkled with tahini through a fork and if it is more liquid it is spread with a brush. Sprinkle with sugar and walnuts. From the narrow side, roll it up into a roll.
With a sharp knife, pieces of about 2.5″ (6-7 cm) in size are cut. The same is done with the rest of the filo pastry sheets. They are arranged in the tray.
Bake at 360°F (180°C) for about 15 minutes. Cool it and sprinkle it with powdered sugar.
The crispy dry baklava with tahini is ready.
Note: I used hazelnut tahini, but any kind can be used.
For the baklava, I have used original fine Turkish crusts, but they can be replaced with other types of fine filo pastry sheets.
