Hello everyone! Today I am making tahinopitas, a Greek pastry filled with a tahini mixture and baked.
Please note that this recipe is in no way traditional or authentic, and is not claiming to be.
The filling for this recipe is quite simple, and can be made with a large number of sweeteners. Honey, maple syrup, agave syrup, barley syrup, date syrup, etc.
The most difficult part of this recipe is the shaping, which requires rolling the filled dough into a long strip, then twisting and coiling it into a round.
My Tools
Sheet Pans: https://amzn.to/3VX7arO
Silicone Mats: https://amzn.to/49X4mk9
Cookie Rings: https://amzn.to/4iUlOcZ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4a7gOOf
Liquid Measuring Cup: https://amzn.to/3W35DAh
Bench Scraper: https://amzn.to/3ZWDY5o
Tahinopita
Difficulty: Medium8
servingsSweet, soft and pillowy yeasted rolls marbled with a sweet tahini filling!
Ingredients
1 1/3 cups (302g) water, warm (around 100F)
1 tbsp instant yeast
1/2 tbsp (10g) honey
4 cups (500g) all-purpose flour
1/4 tsp salt
Filling:
1/2 cup (128g) tahini
1/2 cup (100g) granulated sugar
2 tbsp (42g) syrup sweetener of choice (carob syrup is more traditional)
1/2 tbsp cinnamon
Topping:
2 tbsp (42g) honey
1 tbsp (14g) salted butter
Directions
- Combine all dough ingredients in a stand mixer (or large bowl, if mixing by hand) and knead until smooth, around 3-4 minutes. Cover and place in a warm place to proof for around 1 hour or until doubled in volume. Once the dough is almost done proofing, preheat your oven to 350F and combine all filling ingredients in a medium bowl. Set aside.
- Turn the dough out onto a lightly floured worksurface, or onto a silicone mat. Weigh the dough and divide it into 8 even pieces. Flatten one at a time, then fill with a heaping tablespoon of the tahini mixture and seal it at the edges. Roll it out into a thin strip around 3/4″ in diameter. Twist each end in opposite directions, then coil it from one end to the other to get a round shape. Place onto a parchment or silicone mat lined baking sheet and repeat with the others.
- Cover until your oven is up to temp, then bake for 20-25 minutes or until golden browned on top and around 190F in the thickest part of the dough (not filling). While they are baking melt the butter and honey together in a microwave-safe dish. Brush the rolls with this mixture as soon as they come out of the oven. Let cool for 5-10 minutes before enjoying!
Recipe Video
Notes
- These will last 3-4 days in an airtight container at room temperature, 1 week in the fridge or 2 months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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