Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, March 02, 2012

Tahini Pastry

(Tahinli Yufka)

Tahini Pastry
2 sheets Phyllo Pastry

1/2 cup tahini (sesame oil)
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup walnuts, ground, or more:)

Egg yolk
Sesame seeds

Place two sheets on top of each other on the counter and position them vertically. Mix and spread the filling ingredients all over the surface (picture). Then roll up. Keep it in the refrigerator for about an hour. Place parchment paper on an oven tray and arrange the pastry. Brush the top with egg yolk and sprinkle some sesame seeds all over it.

Preheat the oven to 375 F (190 C). Bake until the tops take a golden colour. Slice them up to 14 pieces. Serve as a dessert with Turkish Coffee.

If you like to use Turkish Yufka, here is the recipe:

1 Turkish yufka

3/4 cup tahini
3/4 cup sugar
1 tsp cinnamon
3/4 cup walnuts, ground

Spread all the filling ingredients all over the yufka. Cut in half with knife. Then roll it up starting the round edge. Keep it in the refrigerator for about an hour. Place parchment paper on an oven tray and arrange the pastry. Brush the top with egg yolk and sprinkle some sesame seeds all over it.



At 12:47 PM, Anonymous tasteofbeirut said...

I am trying this asap! Reminds me of tahinov hatz, which I love! Thanks for posting!

At 1:13 PM, Anonymous Anonymous said...

Hello dear Binnur,

it's been a while since I checked your site. I don't cook much Turkish food at home, because I rarely cook these days, and I can order paket servis whenever :) -- but the standbys that I do make have come from your site. I am so glad to see that you are going stronger than ever, and that you have such a fan base! I have come to love Turkish food so much, and your website does justice to a long and wonderful tradition of cooking. Thank you for all of your time and effort on this site! Very best wishes!

At 5:38 PM, Anonymous Rahime said...

Hi! I had to try this right away (the rolled-up phyllo is still in the fridge chilling) but I was wondering whether you had any tips for spreading the mix on the phyllo - mine was hard to spread and ripped the phyllo. My tahini had been in the fridge (and seemed to have less oil than it sometimes does, so it was a little thicker than usual maybe) so maybe that's why? If I let it come to room temperature will I have an easier time spreading it? Thanks!

At 10:37 AM, Blogger Binnur said...

Hi Rahime,
If you keep the tahini in the fridge, it is not unexpected. Therefore, you should keep it at room temperature at all times. Also, you don't need to mix the filling. You can add the ingredients separately.

At 4:05 PM, Anonymous Anonymous said...

What is the recipe for Turkish yufka bread?

At 4:14 PM, Blogger Binnur said...

You can use Gozleme dough (posted under the pastries section) to make yufka:)

At 6:29 PM, Anonymous Rahime said...

Thank you for answering my question! I think next time I'll try making this with honey instead of sugar, it seems like that might be good.

I have a recipe request - some of my Turkish friends have been making 'patatesli kek' lately and I would love a recipe!

At 10:14 AM, Blogger Binnur said...

Hi Rahime,
I think what you are asking for is;
Potato Borek (Patates Boregi) which I've already posted it under the pastries section. Here is the address;

At 3:41 PM, Anonymous Anonymous said...

Hey Binnur,

I made this receipe. The filling was soooooooooo delicious:)

The receipe states to Keep it in the refrigerator for about an hour, however after that hour,the Phyllo Pastry cracked badly:) Do i have to cover it while in the fridge????

thank you very much.


At 4:05 PM, Blogger Binnur said...

Hi fattyparis,
I don't cover the pastry while it's in the fridge. But I think it should be fine when you brush the top with egg yolk:)

At 4:18 PM, Anonymous Anonymous said...

Dear Binnur,
This recipe is AMAZING, thank you so much for posting. So simple yet so very tasty. I have a big problem though - how can I stop eating this delicious tahini pastry?I made it yesterday and gulped down the half if it in practically one sitting. Thankfully it's so easy to make. Thank you again. As always, ellerinize saglik,


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