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Golden and crispy chocolate and tahini filled pastries

Chocolate Pastry Rolls

Buttery, flaky and delicious breakfast pastries filled with chocolate, tahini and walnuts.
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Breakfast, Snack
Cuisine Mediterranean, Middle Eastern, Turkish
Servings 32 rolls
Calories 221 kcal

Ingredients
 
 

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

Instructions
 

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.

Video

Nutrition

Calories: 221kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 83mgPotassium: 84mgFiber: 1gSugar: 8gVitamin A: 139IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword Bakery, chocolate, Dessert
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