{"id":4422,"date":"2019-04-13T16:49:47","date_gmt":"2019-04-13T13:49:47","guid":{"rendered":"https:\/\/www.aglaiakremezi.com\/?p=4422"},"modified":"2019-04-13T16:49:53","modified_gmt":"2019-04-13T13:49:53","slug":"tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup","status":"publish","type":"post","link":"https:\/\/www.aglaiakremezi.com\/el\/tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup\/","title":{"rendered":"TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup"},"content":{"rendered":"\n

Traditionally made in Cyprus before Easter, during the spring Lent \u2013 when all foods deriving from animals are prohibited \u2013 tahinopites<\/em> are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites<\/em> bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini bits are the best bites. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Why not have more of the best parts of the pie? I decided to shape the dough differently in order to increase the caramelized area. The results are bite-size, cookie-like tahinopites — <\/em>a kind of Eastern Mediterranean Cinnamon Rolls. It is important to get the highest quality tahini paste for these cookies. They taste best made a day in advance.\u00a0 As they cool, they absorb and fully incorporate the lemony syrup.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Adapted from Mediterranean\nVegetarian Feasts<\/a><\/em><\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Makes about 56 cookies<\/strong><\/p>\n\n\n\n\n\n\n\n

<\/div>\n\n\n\n

The BREAD dough:<\/strong><\/p>\n\n\n\n

4-4 \u00bd cups All-purpose flour\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n

3 cups Bread Flour, or fine semolina (See NOTE) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

1 package Active Dry Yeast (Instant) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

1 teaspoon Ground Cinnamon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

1\/4 teaspoon Ground Cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

1\/2 teaspoon Ground Pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

About  3  1\/2 cups Water, or as needed                                        <\/p>\n\n\n\n

1 teaspoon Sea Salt, or 1 1\/2 teaspoons Kosher Salt \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

<\/div>\n\n\n\n

The TAHINI-Walnut  Filling<\/strong><\/p>\n\n\n\n

(400 grams) 14 ounces good quality Tahini Paste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

2 \u00a0cups Ground Walnuts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

2\u00a0 cups Sugar –preferably light brown\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

2-3 \u00a0tablespoons Cinnamon \u2013the more the better\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

<\/div>\n\n\n\n

The SYRUP<\/strong><\/p>\n\n\n\n

3 cups Sugar                                                        <\/p>\n\n\n\n

3 cups Water                                                       <\/p>\n\n\n\n

2\/3 from Lemon Peel, fro a Non-treated lemon<\/p>\n\n\n\n

1\/2 cup Fresh Lemon Juice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/p>\n\n\n\n

<\/div>\n\n\n\n

Make the dough<\/strong>: Oil a large bowl and a piece of plastic\nwrap. In a bowl of a food processor fitted with dough hooks combine the flours,\nyeast, salt and spices. Toss to mix.<\/p>\n\n\n\n

With the motor running add water\nto make a soft dough.<\/p>\n\n\n\n

With floured hands, shape the\ndough into a ball and transfer to the oiled bowl. Cover with the oiled plastic,\nplace in the refrigerator and let rise overnight. Bring dough to room\ntemperature before shaping.  <\/p>\n\n\n\n

Make the Filling:<\/strong> In a bowl stir well the tahini to\nincorporate the oil and paste, add sugar, walnuts and cinnamon, and stir well\nto mix. <\/p>\n\n\n\n

Line 2-3 baking sheets with\nparchment paper.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Shape the cookies:<\/strong> Turn the dough out onto a lightly floured surface and knead briefly with floured hands. Divide into 4; cover the 3 pieces and flatten the forth piece to make a rectangle about 12X9 inches (30X22 cm).\u00a0 Spread generously with 1\/4 of the filling to cover all the surface of the dough. With the help of a large dough scraper roll like a jelly roll, then stretch the roll carefully, lightly pressing with your hands, to make it about 14 inches (35 cm.) long. <\/p>\n\n\n\n

With a large knife or the dough scraper cut 1-inch (2,5 cm.) slices; shape each slice to form an even round, transfer onto the lined baking sheet, and flatten somewhat, leaving\u00a0 at least 2\/3 inch (2 cm.) space between the cookies. <\/p>\n\n\n\n

Cover with plastic wrap and let\nrise for 30minutes. <\/p>\n\n\n\n

Preheat the oven to 375 F (190\nC). <\/p>\n\n\n\n

Bake for about 25 minutes, or until\njust light golden.<\/p>\n\n\n\n

Make the syrup:<\/strong> Bring sugar and water to a boil, add lemon\nzest, turn down the heat and simmer for 10 minutes. Add lemon juice and simmer\nanother 2 minutes. Remove from the heat and let cool completely.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Arrange Cookies snugly in one or\nmore deep pans, saving the parchment paper. Douse with syrup while still warm.\nCover with the parchment paper or plastic wrap, and set aside for 15 minutes.\nUncover and flip the cookies to soak the bottom side with syrup; they will\nalmost absorb it all. Let covered for 2 hours or overnight. Flip the tahinopita cookies\nagain, and transfer to a serving platter, or arrange in a container, cover and\nrefrigerate. Let them come to room temperature before serving. <\/p>\n\n\n\n

<\/div>\n\n\n\n

NOTE: <\/strong>I like cookies that are somewhat chewy, as they hold the syrup better; if you prefer softer tahinopites <\/em>you can omit the\u00a0 bread flour or semolina and make the dough with just all-purpose flour.\u00a0 <\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Traditionally made in Cyprus before Easter, during the spring Lent \u2013 when all foods deriving from animals are prohibited \u2013 tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,21,23,13],"tags":[49,51,48,50,47],"class_list":["post-4422","post","type-post","status-publish","format-standard","hentry","category-blog-recipe","category-breads","category-editorial","category-recipes","tag-baking","tag-cookies","tag-cyprus","tag-vegan-baking","tag-vegetarian-vegan"],"yoast_head":"\nTAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup - Aglaia's Table in Kea Cyclades<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aglaiakremezi.com\/el\/tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"el_GR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup - Aglaia's Table in Kea Cyclades\" \/>\n<meta property=\"og:description\" content=\"Traditionally made in Cyprus before Easter, during the spring Lent \u2013 when all foods deriving from animals are prohibited \u2013 tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aglaiakremezi.com\/el\/tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup\/\" \/>\n<meta property=\"og:site_name\" content=\"Aglaia's Table in Kea Cyclades\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-13T13:49:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-04-13T13:49:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/04\/Tahinopita-classic-CinnamonNEW.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1140\" \/>\n\t<meta property=\"og:image:height\" content=\"874\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"aglaia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u03a3\u03c5\u03bd\u03c4\u03ac\u03c7\u03b8\u03b7\u03ba\u03b5 \u03b1\u03c0\u03cc\" \/>\n\t<meta name=\"twitter:data1\" content=\"aglaia\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u0395\u03ba\u03c4\u03b9\u03bc\u03ce\u03bc\u03b5\u03bd\u03bf\u03c2 \u03c7\u03c1\u03cc\u03bd\u03bf\u03c2 \u03b1\u03bd\u03ac\u03b3\u03bd\u03c9\u03c3\u03b7\u03c2\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 \u03bb\u03b5\u03c0\u03c4\u03ac\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.aglaiakremezi.com\/el\/tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup\/\",\"url\":\"https:\/\/www.aglaiakremezi.com\/el\/tahinopites-tahini-cinnamon-and-walnut-cookies-in-lemon-syrup\/\",\"name\":\"TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup - 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