For sherbet (200 ml)
- 3 cups of sugar
- 3 glasses of water
- 1 tablespoon of lemon juice
- 4 tablespoons of unsweetened peanut butter
- 300 grams of tahini
- 500 grams of walnut kernels
- 320 grams of butter
- 1 pack of phyllo dough
First, make the syrup. Boil for 20 minutes and leave to cool.
Then melt the butter over high heat and remove from the heat.
Extract the walnuts in the robot.
Pour peanut butter and tahini into a large bowl and mix well.
Take the dough out of the package and close it between the cloth.
Lubricate the bottom of the pyrex.
Take a dough sheet on the counter, pour 1.5 tablespoons of oil on it and brush it all over.
Make another layer of dough, another layer of oil, a third layer of dough, and another layer of oil.
Then pour 3 tablespoons of the tahini mixture, leaving a finger-width gap at the end of the short side of the dough, and spread it out 4-5 inches wide with the back of the spoon.
Pour walnuts on it.
Then fold the dry end of the pastry wide on the mortar and roll it up tightly.
Cut into slices with a knife.
Put the debt side by side.
Do the same for all phyllo dough and fill my debt.
Brush the remaining butter on the dessert and bake in a preheated 170° oven for 45 minutes.
Keep the fried dessert on the counter for 5-10 minutes, then pour the cold syrup immediately with a ladle.
Let it rest for 2 hours, the cooled dessert is ready to serve. You can pour tahini on it again. Enjoy your meal.