Tahini Pies (Tahinopites)

For the Dough

• • 500 Farina 00 Flour
• • 1 teaspoon baking powder
• • 320 ml water
• • 3 tablespoons olive oil
• • 2 teaspoons sugar
• • ½ teaspoon salt
• • 1 tablespoon dry yeast

For the Filling

• • 270 g tahini
• • 250 g sugar
• • 1 teaspoon cinnamon
• • 2 tablespoons carob syrup (charoupo-melo)
• • 1 tablespoon rose water (rodostagma)

For the Syrup

• • ½ cup sugar
• • ½ cup water
• • 1 tablespoon honey
• • 1 tablespoon rose water (rodostagma)
• • 1 teaspoon lemon juice

For the Syrup:

1. 1. In a small saucepan, combine all the ingredients and let it warm up. Stir, lower the heat, and boil for about 2-3 minutes. Let it cool down.

For the Dough:

1. 1. Knead all the ingredients together and let the dough rest in a warm place for 15 minutes.

For the Filling:

1. 1. Mix all the filling ingredients together. If the filling mixture is too stiff, you can add a little oil to thin it out. Divide the dough into 4 equal parts to make 4 tahinopites.
2. 2. Roll out a round flatbread and place 2 well-filled tablespoons of filling inside. Shape the tahinopites and place them on a baking tray lined with non-stick parchment paper.
3. 3. Let them rise until they almost double in size. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. As soon as they come out of the oven, brush them with the cold syrup.