Crinkle Cake with Chocolate & Tahini

1. Preheat the oven to 350 degrees F and line a 13x9-inch baking pan with parchment paper. 2. Working with two sheets at a time, fold the phyllo dough into a one-inch accordion and place in the baking pan with folds facing up. Repeat with all of the sheets in the package to fill the pan. 3. Place on a baking sheet (to capture any spillage) in the oven and bake for 10 minutes. 4. Remove from the oven and drizzle the melted butter over the dough evenly. Bake for another 10 minutes. 5. While the dough is baking, whisk together the milk, egg, sugar and vanilla until combined. 6. Remove the dough from the oven and gently press chocolate chips and dates into the folds. Sprinkle with brown sugar and gently press between folds. Drizzle milk mixture over the dough evenly and place bake in the oven to bake 30-40 minutes, or until dough is golden and crispy. 7. During the final bake, use a whisk or mixer on low to combine the tahini, powdered sugar, vanilla, lemon juice, and salt. The mixture should be smooth and loose enough to drizzle. You can add more sugar to taste, if desired. 8. Remove the baked cake from the oven, and drizzle the tahini mixture over the dough. Top with pistachios and fleur de sel. 9. Serve and enjoy!