Tahini in pastries was all the hype back in 2017/2018 but recently became a favorite of mine. I wanted to incorporate tahini paste not just in the filling, but in the dough itself. Turns out swapping tahini paste for oil does the trick, and brilliant none the less. And halva cream and honey nut filling is my new jam!
Happy Purim!
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A graduate of CKCA, Sara Chana is a busy personal chef preparing gourmet kosher food. Sarah Chana has been featured in the Ami magazine, as well as a frequent contributor on betweencarpools.com You can see her work on her site www.shecooksthat.com on Instagram @she_cooks_that or contact her at shecooksthat@gmail.com
