Tahinopita (or tahinopites) is the Greek Cypriot delicacy, abundant in any bakery. I am sure you if you have visited one it is impossible to resist temptation.
This is a recipe that kept me company over lockdown, the deep and thick of it. I first made it ages ago from Georgina Hayden’s book, Taverna. Every time I baked it, there was an ever so slight alteration and after a lot of tries, I’m super happy to share it with you.
It was also the dessert I served on my first BBQ when things relaxed last week and we found the nerve to meet up and socialize as we used to. So it holds an extra special place for me and it is certainly a crowd-pleaser.
If you love tahini, you will definitely love it. If for whatever reason you have never tried it but you love cinnamon buns, then you are in for a real treat. Carob molasses are chocolatey but deeper in taste and they mix excellently with tahini. This tiny pinch of cinnamon brings the paste together very nicely.
Below are a few more pictures so you can handle the dough and filling of tahinopitas. For the tahinopita recipe scroll all the way to the end.
Tahinopita: tahini cinnamon swirls with carob molasses
- 60 gr wholegrain flour
- 300 gr plain white flour
- A pinch of sea salt
- 4 tbsp olive oil
- 250 ml lukewarm water
- 7 gr instant yeast
- 180 gr tahini
- 120 gr caster sugar
- 4 tbsp carob molasses
- 4-5 tbsp honey
- Sesame seeds
- Preheat the oven to 160ºC/gas mark 4.
- Use a small bowl and mix the tahini, caron molasses, sugar and a pinch of cinnamon. If too dense and sticky add a few drops of olive oil but the tahini oil should be enough.
- In a large bowl, mix together the flours and sea salt. Make a well and pour in the olive oil.
- Measure the water in a jug, it should be lukewarm, it shouldn’t burn you when you touch (otherwise it will kill the yeast). If happy with the temperature, add in the yeast and dissolve. Transfer into the flour well and use a fork to mix together.
- You should get a smooth, elastic dough, not too sticky. You can add a bit of flour or water to adjust if needed but these measurements normally work fine.
- Let the dough reast for 30 minutes.
- Return and dust your worktop with a bit of flour.
- Open the dough flat into a sheet and add the tahini paste on half, then fold.
- Cut in 2 cm stripes, either using a knife or a pastry wheel; twist and fold each ribbon of dough to form a swirl.
- Bake the tahinopites at 160C (gas mark 4) for around 25 minutes, until golden and cooked through.
- Drizzle immediately with honey and top with sesame seeds.
I hope you enjoy this little treat in very good company.
from London with love,