Cypriot Tahini Pies (Tasinopites)

For the Dough

• • 1 kilo Village Flour
• • 2 packets (2X11g) dry yeast
• • 2 tablespoons (30g) sugar
• • 1 ½ teaspoons (12g) salt
• • 1 ½ teaspoons (4g) ground mahlepi (mastic spice)
• • 1 teaspoon (4g) ground mastic
• • 1 teaspoon (3g) cinnamon
• • 1/3 cup (85ml) olive oil
• • 2 cups (500ml) lukewarm water

For the Filling

• • 3 cups (765g) raw tahini (sesame paste)
• • 1 ¼ cups (360g) sugar
• • 3 teaspoons (9g) cinnamon

For the Syrup

• • 2 ½ cups (625ml) water
• • 1/2 cup (180ml) honey
• • 1 ½ cups (345g) sugar
• • 1 cinnamon stick

First, prepare the dough:

1. 1. In the mixer bowl, sift the flour and add the sugar, salt, mahlepi, mastic, and cinnamon, and mix.
2. 2. Next, add the dry yeast, mix, and pour in the olive oil. Gradually add the water and knead well until you achieve a fluffy dough.
3. 3. Cover the bowl with a towel and place it in a warm spot for the dough to rise, about 1 to 1 ½ hours.

For the syrup:

1. 1. In a small saucepan, combine all the ingredients for the syrup and place it on the heat.
2. 2. When it starts to boil, skim it (remove the foam from the surface), reduce the heat to medium, and boil for 7-8 minutes.
3. 3. For the filling: In a bowl, combine all the ingredients and mix very well.

For shaping:

1. 1. Divide the dough in half. Take one piece and roll it into a long log. Cut it into 4 pieces. Take one piece and roll it out slightly with a rolling pin. Its width should be 14 centimeters. Pass it through the pasta machine and roll it to setting number 1. Then, roll it to setting number 4. Its length should be 50 centimeters.
2. 2. If it is longer, trim it. Place 2 ½ tablespoons of filling and spread it with a spatula or the back of a spoon, being careful not to get it on the edges. Roll the dough until it closes. Take the two ends and twist them in opposite directions. Then, turn them on both sides (opposite directions), like a snail, forming the letter S.