At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 16 pastries
• Prep time: 15 minutes, plus 30 minutes resting
• Cook time: 35 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 16 pastries.

• Calories: 540 kcal
• Protein: 13 g
• Carbohydrates: 60 g
• Fat: 30 g
• Sodium: 220 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough

Have these measured and ready before you begin.

• 2 large eggs
• 30 g fresh yeast (1.1 oz)
• 120 g granulated sugar (4.2 oz)
• 125 g butter or margarine (4.4 oz)
• 1 teaspoon ground mahleb (aromatic cherry-kernel spice; omit if unavailable)
• about 1 1/4 U.S. cups (300 ml) warm water
• about 5 U.S. cups (1.2 liters by volume) all-purpose flour
• 1 teaspoon fine salt

Tahini Filling

• 600-700 g tahini (21-24.7 oz)
• 250 g granulated sugar (8.8 oz)

For the Top

• 1 large egg yolk
• 2 teaspoons (10 ml) sesame seeds

Directions

1. Mix all dough ingredients except the flour and water, then add the water and gradually add the flour to form a slightly sticky dough.

2. Divide into 16 balls, cover, and rest for 15 minutes.

3. Mix the tahini and sugar.

4. Roll out each dough ball, spread generously with filling, roll into a log, and rest for 15 minutes.

5. Lengthen and shape each rested log into a coil or preferred form.

6. Brush with yolk, sprinkle with sesame, and bake at 350°F (175°C) for 30–35 minutes, until golden.

Sources

1. USDA FoodData Central — April 2026 data release