Tahinopites (tahini pastries)
Recipe Serves 16
Ingredients
Dough
- 500 g flour, white, plain
- 1 pinch salt
- 333 ml water, warm
- 25 ml oil, sunflower or rice bran
Filling
- 180 g honey
- 130 g tahini
- 1 tsp cinnamon
Topping
- sugar, raw to taste
- cinnamon to taste
Instructions
- Keep 2 tablespoons of flour to the side; mix remainder of the flour with salt in a large bowl. Make a well in the middle, add water and oil to well and mix by hand until dough is soft and not sticky.
- Let the dough rest while preparing filling.
- Mix together filling ingredients to make a loose paste; leave to the side until required.
- Divide dough into three pieces. Using some of the flour you set aside, roll into a 32cm x 60cm rectangle.
- Spread a third of the filling over the entire rectangle. Starting from a long side, roll the pastry into a log. Twist the log by holding an end in each hand and rotating one hand clockwise and the other anticlockwise.
- Cut into approx. 9cm pieces and shape each piece into a swirl/snail. Gently roll each with rolling pin to form small rounds that are 1cm thick.
- Repeat rolling, filling and shaping with remaining two portions of dough and filling.
- Sprinkle with cinnamon and raw sugar. Place on a lined baking tray and bake at 180°C for 35-40min, or until golden.
- What doesn’t get eaten freshly baked can be stored in an airtight container at room temperature for up to 5 days, or frozen for future enjoyment.
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