Traditional Cypriot Tahini Pies

If you ever had the urge to make one of the honeyed Greek desserts, try this much easier version. Recipe developer Irene Matys says: “These easy little pies are a popular street food in Cyprus. My mom has been making these for us forever.” If you do not have a stand mixer, then add ingredients and beat with a mixer, turn out on board and knead for about 5 minutes or until dough is soft.

Ready time: 2 hours
Servings: 9 pies


2/3 cup water

2/3 cup sugar

1/2 tsp fresh lemon juice

1-inch stick cinnamon

1/4 cup honey


2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 1/8 tsp instant quick rise dry yeast

1/3 cup vegetable oil

2/3 cup lukewarm water


1 cup tahini

2 tsp ground cinnamon

Combine water, sugar, lemon juice and cinnamon stick in pot over medium heat. Cook until sugar has dissolved, about 3 to 5 minutes. Add honey and simmer until slightly thickened, about 5 more minutes. Set aside to cool.

Mix together flour, baking powder, salt and yeast in the bowl of a stand-up mixer with whisk attachment on medium speed. Add oil and mix until a crumb-like texture forms. Replace whisk attachment with dough hook. With machine running on low, gradually add lukewarm water and knead for 3 minutes or until dough is soft, smooth and comes away from the bowl. Place a clean tea towel over the bowl and let rest for 5 minutes.

Whisk tahini with cinnamon until well incorporated. Reserve.

Preheat oven to 375 F. Line a baking sheet with parchment paper.

Roll dough on a clean surface into a 9-by-3-inch log. Cut into nine 1-inch pieces. Roll each piece into a ball and flatten each with the palm of your hand. Keep covered with a towel so dough stays soft. Use a rolling pin, roll each into an 8-by-5-inch sheet. Dough will be very thin.

Spread a heaping tbsp tahini mixture on each sheet to cover. Roll tightly lengthwise like a cigar. Holding each end, twist into a rope. Roll up to form a round wheel. Press down to flatten slightly. Some tahini mixture may squeeze out.

Place pies on baking sheet about 1 inch apart. Bake for 40 minutes or until golden.

Dip each pie immediately into reserved syrup, coating well on both sides. Remove with a slotted spoon and let cool. Once cooled completely, they can be stored in an air tight container for up to 24 hours or you can freeze them.