Tahinopita

Crumble the fresh yeast into a bowl, add the sugar for the dough and 50 ml of warm water; stir and set aside for 10 minutes, until the mixture turns frothy.

Combine the flour, baking soda and salt. Pour in the yeast mixture and the remaining warm water, knead into a soft dough and continue kneading for 7–8 minutes until smooth and elastic.

Cover the bowl and leave the dough in a warm place for 40 minutes, until it has risen.

For the filling, mix the tahini, sugar for the filling and ground cinnamon. Punch down the dough, divide it into 6 pieces, shape into balls and let rest, covered, for another 15 minutes.

Roll out each ball into a rectangle about 30 × 12 cm. Spread the filling over it, leaving a 2 cm border, fold the dough lengthwise into a long roll, stretch it slightly, twist the ends in opposite directions, coil the roll into a spiral and flatten it slightly into a disk about 15 cm across.

Transfer the tahinopita onto a baking sheet lined with parchment paper, cover and let rise again in a warm place for 30 minutes.

Bake in a fan oven preheated to 160 °C for about 30 minutes, until evenly golden. Brush the hot pastries with carob syrup and serve warm or chilled.