Tahini Walnut Pies by @cuisinovia

1h
Hard

12 servings

🌾

400 g

All-purpose Flour

🍬

40 g

Granulated Sugar

🧫

7 g

Dry Yeast

🥄

2 g

Baking Soda

🧂

4 g

Salt

🫒

70 ml

Olive Oil

💧

170 ml

Water

🍊

80 g

Orange Juice

💧

65 g

Water

🍯

75 g

Honey

🍊

0.5 orange

Orange Peel

🫙

200 g

Tahini

🫙

70 g

Dark Tahini

🌿

4 g

Cinnamon

🟤

140 g

Soft Light Brown Sugar

🌰

100 g

Walnuts

Preparation Steps

  1. Step 1/19

    Weigh all dough, syrup, and filling ingredients. Line a baking tray with non-stick baking paper.

    all-purpose flour
    granulated sugar
    dry yeast
    baking soda
    salt
    olive oil
    water
    fresh orange juice
    honey
    orange peel
    tahini
    dark tahini
    ground cinnamon
    light brown sugar
    Leivadiotis walnuts
    ⚖️measuring scale
    🍪baking tray

  2. Step 2/19

    Place 400 g all-purpose flour, 40 g granulated sugar, 7 g dry yeast, 2 g baking soda, and 4 g salt in the stand mixer bowl. Mix the dry ingredients until evenly combined.

    all-purpose flour
    granulated sugar
    dry yeast
    baking soda
    salt
    🥣mixing bowl

  3. Step 3/19

    Add 100 ml water, 80 ml fresh orange juice, and 70 ml olive oil to the dry ingredients. Knead until a soft, smooth dough forms.

    water
    fresh orange juice
    olive oil
    🥣mixing bowl

  4. Step 4/19

    Transfer the dough to a lightly oiled mixing bowl. Cover the bowl and let the dough rise until doubled in volume, about 120 min.

    olive oil
    🥣mixing bowl
    🧻clean kitchen towel

  5. Step 5/19

    Combine 65 ml water, 75 g honey, and peel from 1/2 orange in a small saucepan. Bring the syrup to a boil.

    water
    honey
    orange peel
    🍲small saucepan
    🥄wooden spoon

  6. Step 6/19

    Remove the syrup from the heat. Let it cool while the dough rises.

    🍲small saucepan

  7. Step 7/19

    Place 200 g tahini, 70 g dark tahini, 4 g ground cinnamon, and 135 g light brown sugar in a mixing bowl. Stir until the filling is smooth and evenly combined.

    tahini
    dark tahini
    ground cinnamon
    light brown sugar
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/19

    Lightly flour a work surface and place the risen dough on it. Roll the dough into a 35 x 45 cm rectangle.

    all-purpose flour
    🪵rolling pin

  9. Step 9/19

    Spread all of the tahini filling over the dough rectangle. Leave the filling in an even layer from edge to edge.

    tahini
    dark tahini
    ground cinnamon
    light brown sugar
    🥄wooden spoon

  10. Step 10/19

    Sprinkle 100 g Leivadiotis walnuts over two-thirds of the filled dough. Keep one-third of the dough free of walnuts.

    Leivadiotis walnuts

  11. Step 11/19

    Fold the walnut-free third of dough over the middle third. Fold the remaining walnut-covered third over it to form a letter fold.

  12. Step 12/19

    Roll the folded dough into a flat rectangle about 35 x 15 cm. Cut the rectangle into strips about 2 cm wide.

    🪵rolling pin
    🔪pizza cutter

  13. Step 13/19

    Gently stretch each dough strip to lengthen it slightly. Twist each strip and coil it into a spiral or S shape.

  14. Step 14/19

    Arrange the shaped pies on the lined baking tray with space between them. Cover with a clean kitchen towel and let rise for 30 min.

    🍪baking tray
    🧻clean kitchen towel

  15. Step 15/19

    Preheat the oven to 180 °C. Bake the tahini pies until golden, for 18 to 20 min.

    🍪baking tray

  16. Step 16/19

    Remove the hot tahini pies from the oven. Brush them immediately with the cooled orange-honey syrup.

    water
    honey
    orange peel
    🍪baking tray
    🖌️pastry brush
    🍲small saucepan

  17. Step 17/19

    Serve the tahini walnut pies warm or at room temperature.

  18. Step 18/19

    Bake the pies for 18-20 minutes.

  19. Step 19/19

    As soon as you take them out of the oven, brush them with the syrup.

Composition

Ingredients

Types

Grains, Baking, Sweeteners, Seasonings, Oils, Plant-based, Liquids, Bee products, Fruit, Citrus, Seeds

Ingredients

All-purpose flour, Granulated sugar, Dry yeast, Baking soda, Salt, Olive oil, Water, Orange juice, Honey, Orange peel, Tahini, Dark tahini, Cinnamon, Soft light brown sugar, Walnuts

Allergens

Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Pescatarian

Calories

360 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Sugars: 22g, Dietary fiber: 3g, Fat: 17g, Saturated fat: 2.4g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.1mg, Magnesium: 95mg, Potassium: 180mg, Sodium: 120mg

Vitamins

Vitamin C: 3mg, Vitamin E: 1.3mg, Folate: 35µg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

mixing bowl, measuring scale, measuring spoons, small saucepan, wooden spoon, rolling pin, pizza cutter, baking tray, pastry brush, clean kitchen towel

Appliances

stand mixer, oven, stovetop

Type

Type

Type Of Dish

Dessert, Pastry, Sweet bread

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Dessert, Holiday gathering

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Soft, Flaky, Chewy, Crunchy, Sticky

Flavors

Nutty, Sweet, Citrusy, Caramel-like, Warmly spiced, Toasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 90 days (Freeze fully cooled pies in an airtight freezer-safe container,Separate layers with baking paper,Thaw at room temperature and reheat at 160 °C if desired)