Crisp buttery phyllo filled with tahini, cinnamon sugar, and nuts, baked to golden, flaky perfection!

These sweet tahini phyllo rolls, known as tahinopitakia, are a delightful and lightly sweet Greek treat with crispy phyllo rolls filled with nutty tahini, warm cinnamon, and fragrant citrus zest. They’re delicious pastries perfect for Lent or whenever you crave a simple yet satisfying dessert. Serve them drizzled with syrup or dusted with confectioner’s sugar for an extra touch of sweetness!

If you’ve been looking for an easy dessert that can be made way ahead of time, you’ve finally found the right recipe. Plus, these rolls can be made vegan with a simple substitute. They come together in very little time with a few basic ingredients, and once they’re formed, you can bake them straight away or store them in the freezer for later. I know you’re going to enjoy these!

Why will we love these?

Golden, crisp phyllo layers

Warm, sweet, toasted

Sesame tahini and tender

Nutty walnut crunch

Soaked in sweet, juicy citrus syrup!

What do I need to make these tahini rolls?

#4 Phyllo -thaw in the fridge overnight and then place the package on the counter about an hour before starting to allow the phyllo to come to room temperature. Keep phyllo covered with a damp towel while working with it to prevent drying out.

Unsalted butter -melted to drizzle over phyllo for maximum crispiness. Substitute butter with vegan butter for a completely plant-based dessert.

Granulated sugar -you can use white sugar or pure cane sugar.

Ground cinnamon -I buy a big container at Costco, but no matter where you get yours, get good quality cinnamon for the best flavor.

Zest of an orange -or lemon to add bright citrus flavor. Remember to zest before juicing.

Tahini -adds the most delicious nutty, earthy toasted sesame flavor. Be sure to mix or shake your tahini before using it to incorporate the oil that separates from the paste.

Ground nuts -almonds, walnuts, pistachios, or your favorite combination of nuts would be perfect. • For extra crunch, toast the nuts before adding them to the filling.

Can I add anything to the filling?

Yes! You can make these different every time or with your favorite combination. Try adding chocolate chips, raisins, dried cranberries, or chopped dates to the filling.

What do I need to make the syrup?

Water -helps the sugar melt to create the thick simple syrup you’ll drizzle on these rolls.

Granulated sugar -whichever granulated sugar you have on hand will work.

Juice of an orange -or lemon, whichever you zested for the filling.

What can I use for garnish?

This is another way to mix these rolls up. I like to serve them with extra syrup or honey, but you can dust them with confectioner’s sugar or top with a dollop of fruit preserves. Try it with my cherry preserves!

How do I make the syrup?

Combine the water, sugar, and citrus juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes until slightly thickened. Remove from heat and let cool completely.

How do I make the filling?

In a mixing bowl, stir together the sugar, cinnamon, and citrus zest. Stir in the ground nuts and any optional fillings of your choice.

How do assemble the rolls?

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface and brush lightly with melted butter. Place another phyllo sheet on top and brush with butter again. Spread a thin layer of the tahini evenly over the phyllo. Sprinkle with about a tablespoon (or more) of the cinnamon-sugar nut mixture, and roll tightly from the longer side into a log.

How do I bake these?

Slice the log into smaller rolls, about 2 inches wide. Repeat with the remaining phyllo and filling, place the rolls seam-side down on the prepared baking sheet, and brush the tops with butter. Bake for 20-25 minutes or until golden brown and crisp.

What’s the best way to serve tahini phyllo rolls?

If using syrup, drizzle over the warm rolls and let them soak for a few minutes before serving, or you can dust the rolls with confectioner’s sugar or serve with fruit preserves. Enjoy warm or at room temperature with a cup of Greek coffee or tea.

Can I make these ahead of time?

These can be stored in an airtight container at room temperature for up to 3 days or freeze the rolls before baking for later use.

More Tahini Dessert Ideas:

Watch the Video:

SWEET TAHINI PHYLLO ROLLS: TAHINOPITAKIA

Yield: 16

A delightful and lightly sweet Greek treat, Tahinopitakia are crispy phyllo rolls filled with nutty tahini, warm cinnamon, and fragrant citrus zest. These delicious pastries are perfect for Lent or any time you crave a simple yet satisfying dessert. Serve them drizzled with syrup or dusted with confectioner’s sugar for an extra touch of sweetness!

Ingredients

6 sheets (#4) phyllo, thawed and at room temperature
4 oz. unsalted butter, melted (substitute vegan butter)
½ cup granulated sugar
1 teaspoon ground cinnamon
Zest of an orange or lemon
½ cup tahini
½ cup ground nuts: almonds, walnuts, or pistachios

optional fillings:

chocolate chips
raisins
dried cranberries
dates

Garnish:

syrup, honey, confectioner’s sugar, or fruit preserves

For the syrup:

½ cup water
½ cup granulated sugar
Juice of an orange or lemon

Instructions

Prepare the Syrup (if using):

In a small saucepan, combine the water, sugar, and citrus juice.
Bring to a boil, then reduce the heat and simmer for about 5 minutes until slightly thickened.
Remove from heat and let cool completely.

Make the Filling:

In a mixing bowl, stir together the sugar, cinnamon, and citrus zest.
Stir in the ground nuts and any optional fillings of your choice.

Assemble the Rolls:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean work surface and brush lightly with melted butter.
Place another phyllo sheet on top and brush with butter again.
Spread a thin layer of the tahini mixture evenly over the phyllo. Sprinkle with about a tablespoon (or more) of the cinnamon-sugar nut mixture
Roll tightly from the longer side into a log, then slice into smaller rolls, about 2 inches wide.
Repeat with the remaining phyllo and filling.
Place the rolls seam-side down on the prepared baking sheet and brush the tops with butter.

Bake:

Bake for 20-25 minutes, or until golden brown and crisp.

Garnish & Serve:

If using syrup, drizzle over the warm rolls and let them soak for a few minutes before serving.
Alternatively, dust with confectioner’s sugar or serve with fruit preserves

Notes

Phyllo Handling: Keep phyllo covered with a damp towel while working to prevent drying out.
Vegan Option: Substitute butter with vegan butter for a completely plant-based dessert.
Texture Tip: For extra crunch, toast the nuts before adding them to the filling.
Serving Suggestions: Enjoy warm or at room temperature with a cup of Greek coffee or tea.
Make-Ahead: These can be stored in an airtight container at room temperature for up to 3 days or frozen before baking for later use.

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Tahinopitakia: Sweet tahini Phyllo Rolls

Why will we love these?