Turkish Pomegranate & Walnut Baklava Towers with Tahini Drizzle
Prep 20 min · Cook 25 min · Serves 4 · medium
Crispy phyllo layers infused with toasted walnuts, sesame seeds, and pomegranate molasses, stacked into elegant towers and finished with a luscious tahini-date syrup. A Middle Eastern-inspired dessert balancing nutty richness with tart pomegranate brightness.
Ingredients
- 6 sheets Phyllo dough sheets, vegan phyllo, thawed if frozen
- 1 cup Walnuts, finely chopped, raw or lightly toasted
- 2 tbsp Sesame seeds, mix of white and black for visual appeal
- 2 tbsp Pomegranate molasses, adds tartness and depth
- 3 tbsp Tahini, sesame paste
- 4 whole Pitted dates, chopped, for natural sweetness in syrup
- 0.33 cup Coconut oil, melted, for brushing phyllo
- 0.5 tsp Ground cinnamon, optional, aromatic
- 0.33 cup Fresh pomegranate arils, garnish and bursts of flavor
- 4 tbsp Water, for tahini-date syrup
Instructions
- 1
Preheat oven to 350°F (175°C). Brush a 9x9 inch baking dish with melted coconut oil.
- 2
In a bowl, combine chopped walnuts, sesame seeds, 1 tbsp pomegranate molasses, and cinnamon. Mix until well combined.
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