Sweet Tahini Rolls
When you hear shortcrust pastry, I bet the first filling that comes to mind is chocolate, right?
So this time I’ve done something else.
I like to make roulades, especially since the dough is so easy to work with, it’s hard to go wrong.
I wanted a sweet tahini filling that is basically halva. I added some halva spread, which makes the filling perfect! This is so tasty, I could eat the filling with a spoon. Makes wonderful cookies for the weekend.
For the dough:
280 grams flour (2 cups)
100 grams cold butter
50 grams sugar (1/4 cup)
80 ml milk (1/3 cup)
5 grams baking powder (1 tsp)
For the sweet tahini filling:
3 heaped tsp raw tahini
3 heaped tsp honey / silan (date hone) / maple syrup
1 heaped Tbsp halva spread
1. Cut the butter into small cubes. Place all the ingredients in a mixer and operate on low speed with the hook attachment until you get a coarse crumb consistency. Stop the mixer and gather the crumbs into a ball.
2. Mix the tahini and honey until you get a relatively stiff spread.
3. Divide the dough in two and roll into a rectangle. Spread half of the filling over the dough and roll into a roulade. Freeze for over an hour.
4. Preheat an oven to 180°C.
5. Slice the roulade into 3-4 cm thick slices and arrange in a baking tray. Another option is to score the roulade without cutting into slices.
6. Bake for around 25 minutes or until the bottom goes golden.
Good to know…
You can keep in a closed container for 4-5 days. Freezer-friendly. You’re going to love these!