Cyprus-Style Tahini Pie (Ταχινοπιττες)

Updated at: Thu, 17 Aug 2023 10:37:35 GMT

Step 1

Pound the mahleb and mastic resin with one tsp of sugar until they are powdered.

Step 2

Dissolve the fresh yeast with 1 cup of flour and half cup of lukewarm water and 1 tbsp sugar.

Step 3

Cover and set aside until it bubbles.

Step 4

Prepare the dough by placing the bubbled yeast, the flour, remaining sugar, salt, cinnamon and pounded mahleb and mastic.

Step 5

Add the water gradually and knead the dough until it does not stick on your hands or mixer. If it is sticky add more flour. Cover and set aside until it rises.

Step 6

Whisk the tahini, sugar and cinnamon or mix it with a spoon. If it is too thick, dissolve it by adding a few tbsp of warm water, so that it becomes spreadable.

Step 7

Cut the dough in about 12 equal parts and cover with kitchen membrane so they don’t dry

Step 8

Flour a clean surface and roll the dough with a dowel (or rolling pin) or a pasta machine (up to number 4) and make a thin phyllo about 20 x 30 cm.

Step 9

Place 1 heaped tablespoon tahini in the centre and spread all over, leaving 3 cm (one inch) on all sides without tahini.

Step 10

Fold the four sides and then fold once again, to enclose tahini.

Step 11

Make the phyllo into a roll and then holding both ends, twist them in opposite directions, pulling at the same time until it almost doubles in length.

Step 12

Place the roll on your working surface and make a coil on each side, which then put one coil on top of the other.

Step 13

Press with your palm to flatten the dough and roll with the dowel until 1 cm thick.

Step 14

Place in a baking tin lined with parchment paper and cover with cling film.

Step 15

Continue until the tin is full and cover with a clean napkin until they rise again.

Step 16

Bake in a preheated oven to 180o C/ 350o F, for about 45 minutes or until golden.

Step 17

Finally remove them from the oven, brush them with the glazing and bake for two more minutes.

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