Preparation Time: 1-hour
Cooking Time: 20-25 min
Serves: 10-15
Ingredients
For the dough
✓ 1 cup olive oil✓ 1 cup strained yogurt✓ 1 egg✓ 1 1/2 cup of sugar✓ 1kg flour (35 ounces)✓ 4 tsps baking powder✓ 1/2 tsp vanilla extract (optional)✓ juice of 1/2 orange✓ zest of 1 lemon (optional)
For the filling
✓ 1kg of fresh soft myzithra cheese or mascarpone or ricotta (35 ounces)✓ 1 cup of sugar✓ 1 egg and 1 egg white✓ 1 tsp powdered cinammon
For the topping
✓ 2 eggs✓ 1 tbsp water✓ 1 tbsp powdered cinnamon
Preparation
1. To prepare the dough, add into a large bowl the olive oil, sugar, yogurt and eggs; blend well, using your hands, until the ingredients combine. Pour in the orange juice, the lemon zest and vanilla extract and blend again. Sieve the flour with the baking powder and add gradually to the mixture. Knead the dough with your hands, until it softens. TIP: The dough should be soft, but not sticky.2. Leave the dough to rest for about 30 minutes.3. In the meantime. Mash the cheese into a large bowl, add the sugar, the eggs and the cinnamon; blend well, until the ingredients combine.4. Place the dough on a floured surface; using a rolling pin, roll out the dough to a thickness of about 0.3 cm. Using a 10cm cutter, cut out some circles.5. Add a spoonful of the cheese mixture in the center of each dough circle and spread. Raise the rim of the dough up around the cheese and using your fingers, pinch the edges to pull the dough in around the cheese, leaving the center open, as shown in the picture.6. Preheat the oven to 180-200C. Place your lihnarakia on a large baking tray, lined with parchment paper and leave to rest for 20 minutes. Into a bowl, whisk 1-2 eggs and 1 tbsp of water and brush the pastries. Sprinkle with cinnamon powder and bake for about 25 minutes, until golden.
TIP Serve as a delicious dessert with a drizzle of warm honey and a sprinkle of powder cinnamon.
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