Spiced Pumpkin Knafeh Crisps with Tahini Caramel

Name: Spiced Pumpkin Knafeh Crisps with Tahini Caramel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 8 sheets phyllo pastry sheets, thawed, at room temperature; 6 tablespoons (85 g) unsalted butter, at room temperature; 1½ cups (360 ml) pure pumpkin puree; 1½ teaspoons (3 g) ground cinnamon; ¾ teaspoon (1½ g) freshly grated nutmeg; ½ teaspoon (1 g) ground ginger; ¼ teaspoon (½ g) ground clove; ¼ teaspoon (1½ g) fine sea salt; ¾ cup (90 g) shelled unsalted pistachios, roughly chopped; ¼ cup (65 ml) tahini (sesame paste); ¼ cup (85 ml) raw honey; 1 tablespoon (15 ml) fresh lemon juice; ½ teaspoon (2½ ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

Delicate shards of phyllo pastry crisped with brown butter and pistachios, layered with spiced pumpkin, and drizzled with a warm tahini-honey caramel. These individual knafeh crisps balance the earthiness of pumpkin with the nuttiness of tahini and the gentle heat of warm spices—perfect for fall gatherings or as an elegant small dessert.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 12 crisps

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Steps

Before you start

Preheat oven to 350°F (175°C)
Have all ingredients measured and ready
Line two 9×13-inch baking sheets with parchment paper
Ensure tahini is well-mixed (oil may have separated)

1
Brown the butter
- In a small saucepan over medium heat, melt the 6 tablespoons (85 g) of butter, swirling occasionally.
- Once melted, continue cooking for 5–7 minutes, watching closely until the solids turn golden brown and smell nutty.
- Pour into a bowl, including all the browned bits, and let cool for 2 minutes.
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Ready when: Butter is golden brown with a nutty aroma; no black specks
Tip: Do not walk away; browned butter can burn in seconds. Have a cool bowl ready.
2
Mix pumpkin spice blend
- In a medium bowl, whisk together the 1.5 cups (360 ml) pumpkin puree, 1.5 teaspoons (3 g) cinnamon, 0.75 teaspoon (1.5 g) nutmeg, 0.5 teaspoon (1 g) ginger, 0.25 teaspoon (0.5 g) clove, and 0.25 teaspoon (1.5 g) salt until smooth and well combined.
- Set aside.
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Ready when: Mixture is smooth with no lumps
Tip: Whisk thoroughly to distribute spices evenly so each crisp tastes balanced.
3
Layer phyllo and butter
- Lay one phyllo sheet on a prepared baking sheet.
- Brush lightly with browned butter using a pastry brush, working from center outward.
- Sprinkle with 1 tablespoon (8 g) of the chopped pistachios.
- Repeat with a second phyllo sheet, brushing with butter and sprinkling pistachios.
- Stack 4 layers total on each baking sheet (2 sheets per sheet), alternating butter and pistachios.
- The phyllo will overhang the edge slightly—this is fine.
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Ready when: Each layer is evenly brushed and studded with nuts
Tip: Work quickly with phyllo to prevent drying; keep unused sheets covered with a damp towel.
4
Bake phyllo layersOven 350°F / 175°C
- Place both baking sheets in a preheated 350°F (175°C) oven.
- Bake for 12–15 minutes until the phyllo is golden and crispy, rotating the sheets halfway through.
- The edges may brown faster than the center—watch carefully.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
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Ready when: Phyllo is golden and crisp when pressed lightly
Tip: If phyllo begins to darken too quickly, tent loosely with foil to slow browning.
5
Spread pumpkin filling
- While the phyllo is still warm, spread the spiced pumpkin mixture evenly over the layered phyllo on both sheets, leaving a ½-inch border.
- Use an offset spatula or the back of a spoon.
- Work gently to avoid cracking the crispy phyllo underneath.
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Ready when: Pumpkin is spread in an even, ½-inch-thick layer
Tip: Spread while phyllo is still warm; it will accept the filling more easily.
6
Return to ovenOven 350°F / 175°C
- Bake the pumpkin-topped phyllo for another 8–10 minutes at 350°F (175°C) until the pumpkin layer is set and the phyllo edges are deeply golden.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
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Ready when: Pumpkin layer is firm to the touch and phyllo edges are deep golden
Tip: Do not overbake or the phyllo will become brittle and hard to cut.
7
Make tahini caramel
- While the crisps cool, combine 0.25 cup (65 ml) tahini, 0.25 cup (85 ml) honey, 1 tablespoon (15 ml) lemon juice, and 0.5 teaspoon (2.5 ml) vanilla extract (if using) in a small saucepan over low heat.
- Whisk continuously for 2–3 minutes until warm and silky, being careful not to scorch.
- The mixture should flow easily; if too thick, whisk in warm water 1 teaspoon at a time.
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Ready when: Caramel is warm, silky, and pourable
Tip: Whisk constantly to prevent tahini from settling; do not let it boil or it will seize.
8
Cut and plate
- Once the crisps have cooled slightly but are still warm, use a sharp knife or kitchen shears to cut each phyllo sheet into 6 rectangles (12 total).
- Arrange on a serving platter.
- Drizzle each crisp with 1 teaspoon (5 ml) of the warm tahini caramel, or serve the caramel on the side for dipping.
- Top with additional chopped pistachios if desired.
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Ready when: Crisps are cut cleanly into 12 portions
Tip: Cut while still slightly warm; once completely cool, phyllo will shatter unpredictably.

Good to know

Tips

Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
Brown butter is critical here—it adds rich, toasty flavor that plain melted butter cannot achieve. Do not skip this step.
The tahini caramel can break or seize if overheated or if water is added too quickly. Use low heat and whisk gently and constantly.
Cut the crisps while warm; once cooled completely, the phyllo becomes too brittle to cut cleanly without shattering.

Make ahead

Bake the phyllo layers and pumpkin filling up to 8 hours ahead; store uncovered at room temperature to maintain crispness. Make the tahini caramel up to 2 days ahead and refrigerate; gently reheat over low heat with a splash of water before serving. Do not assemble and drizzle until 30 minutes before serving so the phyllo stays crispy.

Storage & reheating

Room temperature: up to 8 hours in an airtight container (phyllo will soften). Refrigerator: up to 2 days covered; reheat uncovered in a 300°F oven for 5 minutes to recrisp before serving. Freezer: not recommended due to phyllo texture loss.

Substitutions

shelled unsalted pistachios → chopped almonds or walnuts. Almonds and walnuts provide similar crunch and texture, though the distinctive pistachio flavor will be lost. Use the same amount.
tahini (sesame paste) → almond butter. Almond butter works as a substitute but lacks tahini's nuttiness and sesame flavor. Thin with water as needed to achieve the right consistency.
raw honey → maple syrup or agave nectar. Both provide similar sweetness and viscosity. Maple syrup adds an earthy note; agave is more neutral. Use the same amount.
pure pumpkin puree → roasted butternut squash puree or canned sweet potato puree. Both are similar in texture and sweetness. Sweet potato is slightly tangier and denser—use 1.25 cups (300 ml) instead.