Tahini Pies (Tahinopites)

For the Dough

• 500 Farina 00 Flour
• 1 teaspoon baking powder
• 320 ml water
• 3 tablespoons olive oil
• 2 teaspoons sugar
• ½ teaspoon salt
• 1 tablespoon dry yeast

For the Filling

• 270 g tahini
• 250 g sugar
• 1 teaspoon cinnamon
• 2 tablespoons carob syrup (charoupo-melo)
• 1 tablespoon rose water (rodostagma)

For the Syrup

• ½ cup sugar
• ½ cup water
• 1 tablespoon honey
• 1 tablespoon rose water (rodostagma)
• 1 teaspoon lemon juice

For the Syrup:

1. In a small saucepan, combine all the ingredients and let it warm up. Stir, lower the heat, and boil for about 2-3 minutes. Let it cool down.

For the Dough:

2. Knead all the ingredients together and let the dough rest in a warm place for 15 minutes.

For the Filling:

3. Mix all the filling ingredients together. If the filling mixture is too stiff, you can add a little oil to thin it out. Divide the dough into 4 equal parts to make 4 tahinopites.
4. Roll out a round flatbread and place 2 well-filled tablespoons of filling inside. Shape the tahinopites and place them on a baking tray lined with non-stick parchment paper.
5. Let them rise until they almost double in size. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. As soon as they come out of the oven, brush them with the cold syrup.