Waiting time: 90 minutes
Execution time: 60 minutes
Baking time: 60 minutes
Servings: 10-12
Components
For the dough
- 250 gr. hard flour
- 250 gr. flour g.o.x.
- 140 gr. self raising flour of
- 200 ml of orange juice
- 150 ml of warm water
- 1 sachet of yeast (9 gr.)
- 100 g sugar
- ½ Mr. mastic
- ½ tsp machete
- 1 tbsp. cinnamon
- 1 sachet of vanilla
- A pinch of salt
For stuffing
- 350 gr. tahini
- 100 g sugar
- 50 gr. chopped almonds
- 1 tbsp. cinnamon
For the syrup
- 480 g water
- 400 g sugar
- 2 tc. honey
- 1 cinnamon stick
- peel of 1 lemon
- 3 cloves
Execution Method
For the syrup
- In a saucepan put all the ingredients for the syrup except the flower water and honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and flower water and remove from the heat, stir lightly and set aside to cool the syrup.
For the dough
- In a bowl pour the yeast, a little sugar (from 100 g), a little lukewarm water and mix well with a fork until the yeast dissolves.
- Set aside for 10 minutes until the yeast is activated.
- In the bucket of the mixer, mix the flour, salt, sugar, cinnamon, mastic, vanilla and mahlep with a spoon.
- Make a hole in the center and pour the yeast mixture.
- Add the water and the juice and beat with the hook on medium to high speed for 7-8 minutes until it becomes a soft dough.
- Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 hour in a warm place until it doubles in volume.
For stuffing
- Meanwhile, prepare the filling by mixing the tahini with the sugar and cinnamon with a spoon.
For assembly
- We take a piece of dough and open it with the rolling pin or the machine on a thin, rectangular sheet (Caution, if the sheet is thick it will not bake well).
- Spread on each sheet with 1 tbsp. a strip of the filling mixture, covering the entire surface.
- Wrap in a roll and then with a knife cut the dough in half lengthwise. This is how the layers of tahini appear.
- We twist turning its ends in the opposite direction, like a string.
- Put it in a well-oiled pan, starting from the middle and wrapping it outwards to form a snail.
- Continue with the remaining pieces and place them in the pan in such a way as to create a large twist.
- Let the pie rise for 15 minutes
- Sprinkle the pie with a little water and bake in the preheated oven for about 1 hour or until golden brown.
- Let the pie rest for 10 minutes and pour the cold syrup into the pie, let it "pull" more and then serve.