Turkish cookies with tahini and walnuts
8 servings
45 minutes
Turkish cookies with tahini and walnuts are a true embodiment of the richness of Eastern flavors. Its history traces back to traditional Turkish pastries, where sesame paste (tahini) is used to create aromatic desserts. The cookie features a delicate, crumbly texture, while the filling of tahini and walnuts adds a pleasant nutty sweetness with a hint of creaminess. It pairs perfectly with a cup of tea or coffee, enhancing their flavors and creating a warm atmosphere of Eastern coziness. Due to its simplicity in preparation, this dessert will be a wonderful addition to family tea gatherings and delight lovers of Eastern cuisine with its unusual taste.
1
For the filling, finely chop the walnuts, transfer to a bowl, add sugar and tahini. Mix thoroughly.
- Walnuts: 85 g
- Sugar: 0.5 glass
- Tahini: 200 g
2
For the test, place softened butter, yogurt (natural, without additives), egg yolk in a large bowl, add vegetable oil and mix again.
- Butter: 125 g
- Yoghurt: 100 ml
- Egg yolk: 1 piece
- Vegetable oil: 30 ml
3
Gradually sift the flour into the obtained mass, add the baking powder. Knead the dough.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 2 teaspoons
4
Divide the dough into three parts. Sprinkle the table with flour, roll the first piece into a thin long rope with your hands, slightly press it with your fingers and roll it out into a strip.
5
Place the filling in the center, seal the sides, lightly sprinkle with flour, and turn it over seam side down.
6
Cut the ribbon diagonally into small pieces and place them on a baking sheet lined with parchment paper.
7
Bake in an oven preheated to 180 degrees for 25 minutes.
8
If desired, the finished cookies can be sprinkled with powdered sugar.
- Sugar: 0.5 glass
