Crispy Filo Parcels with Dates and Lemon Yogurt

Instructions

1. 1

   Prepare the oven and filling

   Preheat the oven to 190 °C (conventional top and bottom heat). Line a baking sheet with parchment paper. Finely chop the dates and mix them in a bowl with the tahini, sesame seeds, cinnamon, and salt.

   
2. 2

   Cut the filo pastry

   Lay the filo pastry on a clean, dry surface and cover it with a slightly damp towel to keep it from drying out. Cut each of the 6 sheets lengthwise into two equally wide strips. Lightly brush the strips with melted butter as you work.

   
3. 3

   Shape the parcels

   Place about 12 g of date filling at the end of each strip. Fold a corner of the pastry diagonally over the filling, then continue folding it into a triangle all the way to the end of the strip. Gently press the edges together and brush each triangle with the remaining butter.

   
4. 4

   Bake until crisp

   Arrange the parcels on the baking sheet seam-side down, leaving a little space between them. Bake for 15 to 18 minutes at 190 °C, until evenly golden and crisp around the edges. If they are browning unevenly, turn the baking sheet halfway through baking.

   
5. 5

   Mix the yogurt and serve

   While the parcels bake, stir the yogurt with the lemon juice and honey until smooth and creamy. Let the baked parcels stand for 3 minutes, then serve warm with the lemon yogurt.