Halvah Mille-Feuilles

• 8 sheets phyllo dough, defrosted if necessary
• Canola or olive oil, for brushing
• Granulated sugar, for sprinkling
• 1/3 cup honey or
• (date syrup, available at Middle Eastern markets or online)
• 1/3 cup pure tahini paste
• 2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
• 1/2 cup crumbled halvah
• Honey or
• (date syrup), for serving
• Fresh raspberries, for serving

1. Preheat the oven to 350u0b0F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
2. Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
3. Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

phyllo, olive oil, sugar, honey, syrup, tahini, nondairy, honey, syrup, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/halvah-mille-feuilles-51250900 (may not work)