Tahinopita recipe Ταχινοπιτες

Tahinopita! If you choose to only make one recipe from my blog then please try this tahinopita recipe! I have tried countless tahinopita recipes. Some were too tough, some too sickly and some did not even remind me of the classic Cyprus tahinopita. In Cyprus, we usually buy tahinopita from bakeries.

Even since I moved away though, finding tahinopita has definitely been impossible. So I created my own recipe – based on what I know of course!

The Recipe

My recipe is based on the kind of tahini pie we used to get at school we were younger. I don’t remember why, but, one day a week we were given tahini pies at school for free. And oh, they were delicious! They were sweet, oozing with tahini, and super soft.

I have tried countless tahinopita recipes. I have found that some of these recipes The problem with some other recipes is that they always turn up hard and chewy. This recipe, however, is different. Baking soda does the job and the dough turns up super soft, even when the pies are not consumed straight away! Not happening! Trust me!

Who loves pastries?

I grew up to love bread and pastries and pies! In Cypriot cuisine, we definitely like our pastries. Whether it’s tahinopita, or glistarkes or even tertzelouthkia , we really enjoy using dough to be enjoyed as a snack mainly or even breakfast. Good Greek coffee always makes food tastes better, right?

I love tahini and is a very healthy option. I have seen it used in the Mediterranean cuisine, the Levant and I believe is used in some countries in Africa too.

These, are super soft and delicious you just have to try them! And they are great for lent too.

I would love to hear back from you with any questions and please let me know your thoughts and share your photos!

Love Dina x

Tahini pies Ταχινοπιτα

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Serves: 6 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.2/5

( 28 voted )

Ingredients

• For the dough
• 2 cups plain flour
• 1 cup '00' flour
• 2 tbs olive oil
• 1 cup lukewarm water
• 5 gr instant yeast
• 1/2 tsp salt
• 1/2 tsp baking soda
• For the tahini filling
• 1/2 cup sugar
• 1 tbsp carob syrup (optional)
• 220 gr tahini paste
• 1/2 tbsp cinnamon
• For the syrup
• 100 gr sugar
• 2 cups water
• 2 tbsp honey
• 1 cinnamon stick

Instructions

Step 1

Prepare the syrup. Add the sugar, honey, water and cinnamon stick in a pan. Bring to the boil, cook for 3 more minutes, remove from the heat and let it cool.

Step 2

Prepare the dough. Add the flour and olive oil in a mixing bowl. Mix the two together until the flour has soaked up the olive oil. Add the yeast, baking soda and salt and mix again. Add the water and knead until the dough is nicely kneaded and smooth. Let it rest until you prepare the filling.

Step 3

In a bowl, add the sugar, carob syrup, tahini, cinnamon and baking soda. Mix well until all the ingredients are nicely incorporated. 

Step 4

Divide the dough in 6 equal pieces. Using a rolling pin, roll the first piece out as thinly as possible. Add two tablespoons of filling and roll it back in, just like a cinnamon roll. Grab hold of both ends and roll them inwards in the opposite direction. Then create a spiral. Using the rolling pin again, flat them out- not completely. Repeat with the rest and place in a baking tin, covered in parchment paper. Let them rest and puff up slightly for 10-15 minutes.

Step 5

Preheat the oven at 180ºC. Bake the tahini pies for around 25 minutes or until they are golden in colour. Make sure to check underneath too. 

Step 6

Once baked, remove from the oven and spoon some of the syrup on top. Let them soak for about 5 minutes and transfer in another tray. 

Enjoy warm or cold!

Notes

I have tested this recipe a few times and I promise the measurements are just as they should. I do hope you enjoy them and I would love to hear from you. This is a recipe I created based on my own memories of the traditional tahinopita in Cyprus.