Chocolate Pastry Rolls are buttery, flaky, and delicious sweet treats made with a homemade pastry filled with dark chocolate chips, tahini, and walnuts. They are a great accompaniment to your morning coffee or afternoon tea.
If you love the rich nutty flavour of tahini, these chocolate pastry rolls will rock your world. Chocolates, tahini, and walnuts are truly match-made in heaven!
Tahini is a Middle Eastern ingredient made from toasted ground hulled sesame seeds. It is known as the main ingredient for hummus (check my delicious Authentic Hummus Recipe) in the Western world but there are many other uses for this exotic ingredient. I love using tahini for salad dressings as well as for pastries.
Why This Recipe Works?
- The combination of tahini, walnuts and chocolate is out of this world!
- It's easy to follow with step-by-step pictures, a short video tutorial and instructions.
- They freeze beautifully.
- Perfect as a snack on the go or a quick breakfast with a cup of coffee.
Ingredients and Substitutes
- Plain flour - It is also known as white flour or all-purpose flour. It is perfect for cakes, biscuits and pastries.
- Corn starch - It is usually used to thicken sauces or soups. It is also added to pastries for extra crispiness as the corn starch molecules absorb the water. You can substitute it eith wheat starch.
- Carbonated or sparkling water - when adding carbonated or sparkling water to a dough, its bubbles create pockets of air that expand with the heat, which gives the final product a lighter texture.
- Vegetable oil - Vegetable oil has a blend taste and it doesn't dominate the flavour of the dough. It also makes the dough more elastic and gives it a crispy texture. You can also use are corn, canola, soybean or peanut oils.
- Egg - Some pie recipes skip the egg but I like adding it as an extra flavouring. Egg also provide some moisture which helps to tenderise the final pastry. Keep the yolk for the egg wash.
- Butter - It prevents the dough layers from interacting with eachother. When you put the pastry in the oven, the butter in between the layers melts and create air pockets. You can use hard margarine instead of butter.
- Chocolate chips - You can use dark or milk chocolate chips. If you don't have the chips, chop chocolate bars into similar size pieces.
- Tahini - It is a great, nutty ingredient and goes perfect with chocolate and walnuts. Commonly used in Turkish pastries as well as salad dressings and dips. You can buy them from Middle Eastern shops, large supermarkets or online from .
- Walnuts - Roughly chop them in a food processor. I toast them lightly for an intense flavour. You can use hazelnuts or pecan nuts if you prefer.
- Light brown sugar - It adds rich and full flavour to the pastry. You can use white sugar mixed with molasses if you don't have it in hand.
Please see the recipe card below for exact quantities.
This is an easy recipe as long as you follow the tips and steps below. There is also a short video tutorial as well as step-by-step pictures. The 1 hour prep time is mostly for resting the dough, otherwise, it's pretty quick and straightforward.
- Prepare the dough - Sift the flour and salt in a medium-sized bowl. Sifting the flour makes it airier which helps the quality of the dough. Also, it is necessary for even mixing the ingredients. Add the cornflour, 1 egg, 1 egg white, carbonated or sparkling water and vegetable oil. Combine all together and knead for a couple of minutes to make a soft and smooth dough.
- Shape the pastry rolls - Divide the dough into 8 equal pieces and turn them into balls. They should weigh approximately 95 grams each. I would recommend using an for this step but you can do it by the eye if you are not after perfectly sized pastries. Take a dough ball and then roll it out into a 10 cm Ø circle on a lightly oiled surface using a rolling pin. Spread the ⅛ of the soft butter on the dough circle and fold it from the sides to form a square parcel. Repeat with the remaining dough balls, transfer them on a plate or tray, cover with cling film and refrigerate them for 15 minutes.
Take the pastry parcels out of the fridge and then roll them out into a square shape of approximately 20 cm. Fold them again into small square parcels and refrigerate for another 15 minutes. Repeat the same procedure 2 more times (3 folds in total).
Preheat the oven to 170 °C. For the filling, mix sugar and tahini in a bowl. Take the pastries out of the fridge, place 1 square parcel on a lightly oiled worktop and then roll it out into a 20 cm square. Spread ⅛ of the tahini on the pastry, sprinkle on the walnuts and the chocolate. Gently roll the dough into a log shape. Cut the log into 4 pieces. Repeat the same with the remaining 7 square parcels. You will have 32 small pastries in total. Place them on baking paper-lined trays. Leave at least 1 cm space between the pastries.
Mix the egg yolk with yogurt in a small bowl and then eggwash the pastries with a pastry brush. Sprinkle on sesame seeds and bake them for 25 to 30 minutes or until golden brown and crispy.
Tahini is a condiment widely used in Turkish and Middle Eastern cooking which is made from toasted ground hulled sesame seeds. I prefer buyingwith an extra smooth texture. After opening the tahini jar, you can either keep it for up to 4 months in your pantry or for up to a year in your fridge.
These chocolate and tahini-filled pastries are best when eaten fresh on the day of baking. You can keep them for up to 2 days at room temperature or up to 5 days in the fridge. They also freeze well. After you bake them, let them cool down and then put them in an airtight container or freezing bags. Keep them in the freezer for up to 3 months. You can cover them with tin foil and pop them into the oven straight from the freezer until thoroughly warmed.
For more delicious chocolate recipes why not try:
Top Tip From the Chef
If you don't have enough time to get your butter at room temperature, cut it into small cubes and then microwave it at low power in 10-second intervals until the butter cubes have softened. It should take a maximum of 20 seconds!
I hope you enjoy the process of making these flaky chocolate-filled pastries as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Chocolate Pastry Rolls
- 1 sifter
For the Pastry
- 400 g plain flour
- 70 g corn starch
- 150 ml carbonated or sparkling water
- 60 ml vegetable oil (⅓ cup)
- 1 egg
- 1 egg white
- 1 teaspoon salt
- 150 g unsalted butter (softened at room temperature)
For the Chocolate Filling
- 150 g chocolate chips or pieces (dark or milk)
- 150 g chopped walnuts
- 200 g light brown sugar
- 250 g tahini
For the Top of the Pastries
- 1 egg yolk
- ½ tablespoon yoghurt
- sesame seeds
Preparing the Pastry
- Sift the flour and salt in a medium-size bowl.
- Add the cornflour, 1 egg, 1 egg white, carbonated or sparkling water and vegetable oil.
- Combine all together and knead for a couple of minutes to make a soft and smooth dough.
Shaping the Chocolate Pastry Rolls
- Divide the dough into 8 equal pieces and turn them into balls. They should weigh approximately 95 grams each.
- Take a dough ball and roll it out into a 10 cm Ø circle on a lightly oiled surface.
- Spread the ⅛ of the soft butter on the dough circle and fold it from the sides to form a square parcel.
- Repeat with the remaining dough balls, transfer them on a plate or tray, cover with cling film and refrigerate them for 15 minutes.
- Take them out of the fridge and roll them out into a square shape of approximately 20 cm.
- Fold them again into small square parcels and refrigerate for another 15 minutes. Repeat the same procedure 2 more times (3 folds in total).
- Preheat the oven to 170 °C.
- For the filling, mix sugar and tahini in a bowl.
- Take the pastries out of the fridge, place 1 square parcel on a lightly oiled worktop and roll it out into a 20 cm square.
- Spread ⅛ of the tahini on the pastry, sprinkle on the walnuts and the chocolate.
- Gently roll the dough into a log shape.
- Cut the log into 4 pieces. Repeat the same with the remaining 7 square parcels. You will have 32 small pastries in total.
- Place them on a baking paper lined trays.
- Mix the egg yolk with yoghurt in a small bowl and eggwash the pastries with a pastry brush.
- Sprinkle on sesame seeds and bake them for 25 to 30 minutes or until golden brown.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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