Ingredients

• 8 sheets phyllo dough, defrosted if necessary
• Canola or olive oil, for brushing
• Granulated sugar, for sprinkling
• 1/3 cup honey or silan (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 silan (date syrup), for serving
• Fresh raspberries, for serving

Instructions

1. Preheat the oven to 350°F. 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.