Sweet tahini pies with homemade pastry - A vegetarian sweet treat for all hours

Monday today and we'll start with a traditional recipe found in various regions of Greece and which is a great snack to have while fasting during the Holy Week (but not only). As you'll see the ingredients are not many or fancy and the whole recipe counts on the presence of this especially tasty and nutritious ingredient: the tahini paste which comes from the sesame seeds and it has always been a staple in the Greek cuisine! During the Holy Week, and especially on Good Friday, in those households where people strictly fast,it is the main ingredient used for various recipes since even olive oil is not eaten. There are variations of the recipe but this one is simple and basic as things should be during this special week

"Cook Book" magazine of "ETHNOS" newspapaer

Ingredients (for 6 people):
½ tea-cup of olive oil

2 tea-cups of all-purpose flour

½ tea-cup of lukewarm water

1 sachet of dried yeast

1 pinch of salt

6-7 tbsp of granulated sugar

1 small jar of tahini paste

roasted sesame seeds to sprinkle

Method:
Preheat the oven to 190°C. Lay with baking paper two shallow oven trays.

Put in the bowl of a standing mixer the oil, the flour, the yeast, the salt and 2 tbsp of the sugar.

Attach the appropriate tool for pastry and start beating the ingredients in low speed. Slowly add the water while beating and continue until a soft dough is formed which doesn't stick to the sides of the bowl.

Take the dough out, gather into a ball, cover it with a clean lightly damped kitchen towel and leave aside for about 30 minutes to rise.

Divide the dough into two equal pieces and open each into a thin pastry sheet using a rolling pin. Spread on each phyllo plenty of the tahini paste and then sprinkle each with the rest of the sugar.

Fold each phyllo into a roll and then cut each into 1 cm thick slices. Arrange the rolls on the baking trays, leaving some space between them, and leave aside for 20 minutes to raise.

Sprinkle with the sesame seeds and put in the middle shelf of the oven. Bake until they are golden brown.

Allow to rest for a few minutes before you serve.