workshop recipe for tahinov hatz
by pumpkinss
Cooking & Baking Journey Overview
Follow this step-by-step cooking & baking journey to see real progress updates, challenges overcome, and practical experience.
Progress Updates (2 total)
Update #1: workshop recipe for tahinov hatz
10% completeI had never had this pastry and it's very cool. It's laminated but contains no animal products. The dough is enriched with olive oil and it's laminated with tahini. The lamination process is unique but has similar technical elements to that of palmiers, kouign amann, paratha, and scallion pancakes.
Challenges Overcome: I have googled the pastry and learned the name. I read the Wikipedia page to get a sense of the specs, and found a recipe that looks promising.
Obstacles Faced: It's extra difficult to perfect a recipe when you haven't tasted a perfect example.
Looking Back: It is a moderately lean dough, enriched only with a small amount of sugar and some olive oil. It is laminated with tahini and cinnamon sugar.
Update #2: I made my first batch
10% completethe round rolling process is so challenging! I may have rolled them too thin on the final roll. I think they need to be more flaky and tender but I'm not sure.