You will love these tahini pies and are always a hit! You might find the recipe a little difficult, but in fact it is very easy, they just need a little time! Believe me it is worth it! They are delicious!
Tahini, honey and cinnamon are a perfect combination. Sesame makes these little pies crunchier but you can skip it, as I did in this batch because I wanted them to be more like the tahini pies I used to buy from my bakery.
Due to the properties that tahini contains, it has been classified as a super food. Thanks to its composition and in the context of a balanced diet, it can contribute to the intake of protein, B vitamins, calcium, magnesium, zinc, phosphorus and polyunsaturated fatty acids. It is a food for those who want to prevent osteoporosis, protect the heart, strengthen the functioning of the nervous system and, in general, fortify the body. (Source: Wikipedia)
This recipe is dedicated to my friend Dina who can’t (it is forbidden) eat sugar at this period!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Place the salt and baking powder in a bowl and sift the two types of flour on top. Make a small pit in the middle and add the yeast, sugar and warm water (sugar helps to activate the yeast).
Set it aside until the yeast is activated/risen for about 30 minutes. If this is difficult for you or if you have fresh yeast, then mix the yeast, sugar and warm water in a bowl and set aside for the yeast to activate.
While waiting for the yeast to activate, prepare the syrup.
Put all the ingredients for the syrup in a saucepan and put it on medium to high heat. Stirring the mixture until the honey dissolves well. As soon as it is ready, turn off the heat and let it cool.
Prepare the filling by mixing all the ingredients for the filling, except the sesame. If you want, put the cinnamon powder in the filling from the beginning or you can sprinkle it on the top of filling spread on the dough.
Once the yeast has activated/risen, mix it with the flour so that it goes everywhere.
Pour the lukewarm water, the orange juice and the oil into this mixture and knead well until the water and all the olive oil is absorbed.
Cover the bowl with the dough with a cling film and leave it aside (in a warm place, I put the bowl on the radiator) for about 1 hour, until it rises and almost doubles its size.
Once the dough is ready, preheat the oven at 175°C/330°F.
Line 2 large baking pans with parchment paper.
With the half the dough, open a phyllo, about 30X35cm/ 12”X14” inches. Use a rolling pin for help. It will be easier if you spread some flour on the surface where you will open the phyllo.
Spread on phyllo the 1/3 of the filling. Sprinkle with cinnamon powder on top, if you haven't already mixed it into the filling, and sprinkle (optionally) with sesame seeds.
Roll it up.
Cut it into slices about 2cm / 3/4" inch size. There will be about 14-15 pcs, each roll.
Turn them carefully.
Press them a little on top.
And place them in the pan thinly because they will puff up.
Make sure your kitchen is warm so they will puff/rise while you are doing the rest of them for the second baking pan.
Repeat the process with the rest of the dough for the second pan.
Spread the rest of the filling on top of the tahini pies, dividing it among all.
When you finished of all, bake the first that you’ve done and waiting at the first baking pan at 175°C/330°F on the for about 20 minutesand in the meantime the pies at the second pan will puff/rise.
When the first ones are baked, we continue with the rest as well.
As soon as you take each baking pan with baked tahini pies out of the oven, and as they are hot, you pour them syrup on top. (one material must always be hot and the other cold for the syrup to succeed.)
It's best to wait for them to cool before trying them, for avoiding tongue burn . 😉
Ingredients
Directions
Place the salt and baking powder in a bowl and sift the two types of flour on top. Make a small pit in the middle and add the yeast, sugar and warm water (sugar helps to activate the yeast).
Set it aside until the yeast is activated/risen for about 30 minutes. If this is difficult for you or if you have fresh yeast, then mix the yeast, sugar and warm water in a bowl and set aside for the yeast to activate.
While waiting for the yeast to activate, prepare the syrup.
Put all the ingredients for the syrup in a saucepan and put it on medium to high heat. Stirring the mixture until the honey dissolves well. As soon as it is ready, turn off the heat and let it cool.
Prepare the filling by mixing all the ingredients for the filling, except the sesame. If you want, put the cinnamon powder in the filling from the beginning or you can sprinkle it on the top of filling spread on the dough.
Once the yeast has activated/risen, mix it with the flour so that it goes everywhere.
Pour the lukewarm water, the orange juice and the oil into this mixture and knead well until the water and all the olive oil is absorbed.
Cover the bowl with the dough with a cling film and leave it aside (in a warm place, I put the bowl on the radiator) for about 1 hour, until it rises and almost doubles its size.
Once the dough is ready, preheat the oven at 175°C/330°F.
Line 2 large baking pans with parchment paper.
With the half the dough, open a phyllo, about 30X35cm/ 12”X14” inches. Use a rolling pin for help. It will be easier if you spread some flour on the surface where you will open the phyllo.
Spread on phyllo the 1/3 of the filling. Sprinkle with cinnamon powder on top, if you haven't already mixed it into the filling, and sprinkle (optionally) with sesame seeds.
Roll it up.
Cut it into slices about 2cm / 3/4" inch size. There will be about 14-15 pcs, each roll.
Turn them carefully.
Press them a little on top.
And place them in the pan thinly because they will puff up.
Make sure your kitchen is warm so they will puff/rise while you are doing the rest of them for the second baking pan.
Repeat the process with the rest of the dough for the second pan.
Spread the rest of the filling on top of the tahini pies, dividing it among all.
When you finished of all, bake the first that you’ve done and waiting at the first baking pan at 175°C/330°F on the for about 20 minutesand in the meantime the pies at the second pan will puff/rise.
When the first ones are baked, we continue with the rest as well.
As soon as you take each baking pan with baked tahini pies out of the oven, and as they are hot, you pour them syrup on top. (one material must always be hot and the other cold for the syrup to succeed.)
It's best to wait for them to cool before trying them, for avoiding tongue burn . 😉
- You can keep them for 10 days at room temperature, in an air tight container.
- Yeast loves heat. That’s why when we use yeast in our recipes, be sure that your kitchen is warm enough.
- What applies to syrupy sweets is that when we syrup it, one material should be cold (room temperature) and the other hot.
- I used two flour mixes, Schär’s Mix B – Pane Mix and Schär’s Mix C – Pâtisserie Mix . The reason is that the bread mix flour helps a lot in opening the phyllo, but it is a thicker/heavy mix. The mix C flour for pastries gives us a slightly finer texture.
Good Luck and Bon Appétit!!!
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