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Cypriot tahini pies are a much easier to make than honeyed Greek desserts.

The Globe and Mail

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.

Servings: 9 pies

Ready time: 2 hours

Syrup

2/3 cup water

2/3 cup sugar

1/2 tsp fresh lemon juice

1-inch stick cinnamon

1/4 cup honey

Dough

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

Filling

1 cup tahini

2 tsp ground cinnamon

Method

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.

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