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5 from 1 vote

Sesame Spiral Pie Cookies

Sesame Spiral Pie Cookies are crunchy on the outside and chewy on the inside with delicately sweet nutty roasted black sesame seed paste or tahini rolled in simple pie pastry and dipped in sesame seeds. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Desserts
Cuisine: Chinese
Servings: 20 cookies
Calories: 153kcal
Author: HWC Magazine

Ingredients

  • 6 tablespoon black sesame paste
    (or can use tahini or any nut butter like peanut, almond or walnut butter)
  • 2 tbsps black sesame seeds
    toasted
  • ½ cup brown sugar
    packed (I only like my delicately sweet so you may want to add more to suit your taste or can use honey or sugar alternatives)
  • 14 oz pre-made refrigerated pie crust
    (I used Pillsbury refrigerated pie crust- Pillsbury also makes a gluten free pie crust too)
  • 1 egg
    beaten
  • 3 tablespoon toasted sesame seeds toasted(white or black)

Instructions

  • Preheat oven to 190 degree celsius (374 degrees F). Take your pre-made refrigerated pie crust out of the refrigerator and take out of the container and let to come to room temperature for about 10 minutes.
  • In a small bowl mix black sesame seed paste and brown sugar (or coconut sugar or other sugar alternative) until well mixed. (You can also use tahini paste or any nut butter like peanut, almond or walnut butter)
  • Unroll your pre-made pie crusts and cut the edges off the circle crust to make a square (This makes it easier to roll up and cut) You can pull together the scrap crusts and roll out as well.
  • Spread a very thin layer of black sesame seed paste (or tahini or other nut butter) on top of each pre-made raw pie crust. I have to emphasize for your to only use a THIN layer of black sesame seed paste as if you get too thick the sesame seed paste will run all over your baked cookies. Sprinkle the raw pre-made pie crusts that are covered with the thin layer of black sesame paste with toasted black sesame seeds.
  • Start at one end and tightly but gently roll the pie crust into a tortilla swirl. Slice the roll into 1 inch segments. (you will get about 10 cookies from each pie crust section or about 20 cookies total)
  • Beat an egg and brush the egg around the edges of the sliced cookie and roll in the toasted sesame seeds. (I used toasted white sesame seeds.)
  • Placed your prepared Sesame Spiral Pie Cookies on a greased cookie sheet about 2 inches apart (they do not expand) or parchment paper and bake for about 14-16 minutes. Your cookies should be slightly golden on the outside and crisp on the outside but chewy in the center.
  • Enjoy your Sesame Spiral Pie Cookies with a little Chinese Tea and friends and family.

Notes

If you cannot find Black sesame paste, feel free to use tahini paste or exchange with any nut or seed butter of choice.

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg