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Pastries and pies

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Fingers

The most famous sweet in Cyprus

dough
-½ kg flour
-½ cup oil
-Salt
-Water

stuffing
-1 cup ground almonds
-3 tablespoons sugar
-cinnamon

syrup
-1 cup sugar
-1 glass of water
-1 cinnamon spill
-2-3 cloves

-Oil (sunflower) for frying
  1. Syrup: In a saucepan place all the ingredients for the syrup and once they boil lower the heat and bake for 10 minutes. Remove them and let them cool
  2. Dough: In a bowl add the flour, salt and oil and mix well
  3. Add warm water (as much as it needs so that it does not stick to hands)
  4. Cover it and let it rest if for 20-30 minutes
  5. Filling: In another bowl put almonds, sugar and cinnamon and mix very well
  6. We get our dough and roll sheet of thickness 1 cm.
  7. Cut into strips 6 cm
  8. Place 1 teaspoon of the filling in the sheet and roll it (3 times) and then cut it
  9. With a fork, press the edges to prevent it from opening in baking
  10. Repeat
  11. In a saucepan put plenty enough oil to cover them and warm it up. Start frying them until they get browned on both sides.
  12. Place them in the syrup mix once. Then remove them and place them in a a punch to remove excess syrup
  13. Sprinkle with ground almonds and serve

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Eliotes

Cypriot salty with olives

-1 kilo of flour
-1½ cup oil (sunflower)
-1 Cup sliced ​​black olives
-3 Chopped onions
- ½ cup chopped fresh coriander
-20 Grams of dry yeast
-Warm water
  1. In a large bowl add the flour, salt, yeast and stir.
  2. Add the oil and mix well with the flour by 'rubbing' it
  3. Slowly add the water (but not to get stuck in the hands) and begin to knead
  4. Cover the dough with plastic food film for 30 minutes in a warm place.Saute the onions on a frying pan with a little oil
  5. Add the ingredients (including the onions) in the dough and mix them together. Then cut it into round portions
  6. Place them in the pan and leave for a further 20 minutes to rise again
  7. Bake to 180 C until golden brown (30 minutes)

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Patties with Anari

Popular dish in Cyprus for festive tables

dough
-½ kg flour
-½ cup oil
-Salt
-Water

stuffing
-500 G fresh Anari (or ricotta cheese)
-½ cup sugar
-Cinnamon
-rosewater

-Oil (sunflower) for frying
-Powdered sugar for serving(castor sugar)
  1. In a bowl, put the flour, salt and oil and mix well
  2. Add warm water (as much as it needs so that it does not stick to hands)
  3. Cover it and let rest it for 20-30 minutes
  4. In another bowl put the Anari and crush with a fork
  5. Add the sugar, cinnamon and rosewater and mix well
  6. We get our dough and roll sheet with thickness of 1 cm
  7. Cut into strips 6 cm
  8. Place 1 teaspoon of the filling (in a distance one from the other 5-6 cm) over the entire length of each strip
  9. Take one side of the strip and cover the filling uniting the two sides (in width)
  10. With a cup of coffee cut patties into crescent shape (with a fork, press the edges to prevent them from opening while baking)
  11. In a saucepan put plenty enough oil to cover and after it gets warmed up enough start frying until they get browned on both sides.
  12. Place them in a punch to remove excess oil
  13. Sprinkle powdered sugar for serving

Tips:They can be salties too by removing the filling and the sugar and adding a mixture of haloumi cheese, eggs and cheese


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Pisiies

Small pies

dough
-½ kg flour
-½ cup oil
-Salt
-Water

stuffing
-3 Tablespoons sugar
-Cinnamon
-oil Vegetable

syrup
-1 cup sugar
-1 glass of water
-1 cinnamon spill
-2-3 cloves

-Oil (sunflower) for frying
  1. Syrup: In a saucepan place all the ingredients for the syrup and once they boil lower the heat and bake for 10 minutes. Remove them and let them cool
  2. Dough: In a bowl add the flour, salt and oil and mix well
  3. Add warm water (as much as it needs so that it does not stick to hands)
  4. Cover it and let it rest if for 20-30 minutes
  5. We get our dough and roll sheet of thickness 1 cm.
  6. With a brush, coat the entire sheet with oil and sprinkle with cinnamon and sugar
  7. Roll it and then cut in pieces of 2-3cm
  8. With our palm (or a specific tool) press to open the sheet and make ​​a round thin pita
  9. Repeat
  10. In a saucepan put plenty enough oil to cover them and warm it up. Start frying them until they get browned on both sides.
  11. Place them in the syrup so they mix once. Then remove them and place them in a punch to remove excess syrup

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Cheese pie

Home made traditional cheese pie ideal for breakfast or snack

-1 package of Fillo Pastry
-4 eggs
-500 gr feta cheese
-½ glass of milk
-½ glass olive oil
  1. First we pre-heat the oven on 180 C
  2. In a bowl we beat the 4 eggs. Then we add the ¼ of the milk and once they are well mixed we add the feta cheese after shattering it into small pieces(We can optionally wash off the feta cheese with water so the pie will not be very salty).
  3. We oil the bottom of a baking pan with olive oil only to avoid sticking our pie later.You can use a cooking brush for this.
  4. With a cooking brush we put oil on each one of the fillo paastry and we place half of them in our baking pan.
  5. We pour the mix of eggs, milk and feta cheese.
  6. Then continue with the rest of the fillo pastry after having them oiled and place them on the mix
  7. In the end we pour over the ¼ of the milk and the ¼ of the olive oil so that our pie will become more crispy.
  8. Bake the pie on 180 degrees Celcium for 30 minutes until our pie turn in to baked brown.

Tips:You can add 100-150 gr of greek style parmesan cheese (kefalotiri) in the mix to add more falvor.Also add mint for a stronger smell. Create small cheese pies of triangle shape by cutting the fillo into stripes, placing the mix and folding it into triangle. This pie can be served with a fresh juice or coffee.


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Flaounes

Easter delicacy

Dough
-1 kilo flour
-1 cup oil
-¼ teaspoon ground mastic
-¼ teaspoon ground mahlepi
-Water
 
Stuffing
-¼ teaspoon ground mastic
-¼ teaspoon ground mahlepi
-3 teaspoons baking powder
-Fresh mint
-1 kilo grated cheese for flaounes (goat cheese)
-½ kilo grated Parmesan
-8 eggs
  1. In a large bowl, add the two cheeses, baking powder, all spices and eggs one at a time and mix them well with your hand until you have a uniform mixture
  2. Cover and leave for 2 hours
  3. Dough:In another bowl put the mastic, mahlepi and flour and mix well
  4. Add the oil and start rubbing your hands with flour and oil
  5. Put water as much as it needs so that it stops sticking the dough in your hands
  6. Cover and leave 1 hour
  7. Roll out the dough to a thickness of 1 cm
  8. Using a plate as a mold with a diameter of about 10 cm cut in pieces the sheet
  9. In each circular piece place in the center a filling of 3 tablespoons (as a small mandarin)
  10. Fold in 4 (as a square), or in 3 (as a triangle).
  11. Press with a fork in the corners to stick the edges
  12. Repeat
  13. Preheat oven to 180 C
  14. Place the flaounes in a pan for 20 minutes
  15. In a bowl, beat one egg and brush each pastry (Flaounas)
  16. Bake to 180 C without opening the oven during baking until they get golden brown

Tips: Optionally add raisins to the dough. Prefer free range eggs (as the flaounes becomes more reddish)


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