Τασιηνόπιττα, σε μορφή μικρού στριφταριού. Πηγή: Στάλω Λαζάρου.
A more modern version of Tahinopitta, quite easy to prepare… just add tahini and almonds to ready made puff pastry! Served for breakfast or in the afternoon with coffee or tea.
Name - Recipe
Στριφτάρια με ταχίνι και αμύγδαλα.
1 pack of puff pastry sheets
1 cup of tahini
5-6 tablespoons of brown sugar
1 glass of raw ground almonds
Egg for coating
Take the puff pastry sheet and roll it out a bit more with a rolling pin. Use a brush to evenly brush tahini all over the surface of the puff pastry sheet. Fold and press lightly with the rolling pin. Brush again with tahini. Cut into 2, vertically, and then into horizontal strips. Sprinkle with brown sugar and almonds. Roll and form into twists. Brush on top with beaten egg. Bake in a preheated oven at 180°C until evenly browned all over. (Raphael Kouroufexis, Cooking Cypriot food 2013-2014)
Baking in the oven.
Functional and symbolic role
Served for breakfast or in the afternoon with coffee or tea. In general, tahinopitta and its variations are mainly consumed during periods of fasting (note: Petroula Hadjittofi).
Additional information and bibliography
Creation - Recording: Raphael Kouroufexis (17 years old, student of the Apeateio Hotel School of Agros). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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