Definitely delicious and full of mastic and mahlab flavors, these traditional pies are probably one of the most grossing items in any bakery store in Greece and Cyprus. You will love them!
Serves: 7-8 pies Prep. time: 20′ + 1h waiting Cooks in: 40′ Ready in: 60′
500 g all-purpose flour
1 cup self-rising flour
½ tsp salt
1 sachet fast-action dried yeast
½ tsp mastic powder
½ tsp mahlab, crushed, powdered
1½ cup lukewarm water
For the filling:
400 tahini paste
200 black Kalamata olives, pitted, halved
2 oranges, zested
some fresh rosemary, leaves picked
In a bowl mix yeast with 2 tbsp lukewarm water. Add all flour, salt, mastic and mahlab. Stir in water and knead, first in the bowl, then on a clean working surface, dusted with a little flour, for 5 minutes or so until you get a nice, soft, not sticky dough. Form a ball of dough, transfer in a lightly oiled bowl, cover with wrap and leave aside until double in size, for 1 hour or so.
In the meantime prepare the filling, mixing well all ingredients in a bowl.
When dough is ready, you divide it in 7-8 pieces. On a lightly floured working surface open 7-8 phyllo sheets. Brush each phyllo with tahini paste and make a roll. Then give it the shape of a snail.
Transfer pies on a baking dish lined with baking parchment and press their surface slightly down. Leave to double in size for another 30 minutes.
Preheat oven to 175οC/fan and bake for 40΄ or until nicely colored.
Photo George Drakopoulos – Food styling: Tina & Olivia Webb
Και η συνταγή στα ελληνικά: Ταχινόπιτες με ελιές και πορτοκάλι