Cretan Sweet Cheese Delights
Indulge in the rich heritage of Cretan cuisine with these Sweet Cheese Delights, a beloved pastry from the enchanting island of Crete. Often enjoyed in the sun-kissed villages nestled within the breathtaking White Mountain Range, these pastries are a perfect combination of flaky pastry and creamy cheese filling. Traditionally, they are served drizzled with aromatic local thyme honey, which enhances their delectable flavor. In urban areas, a simple dusting of sugar and cinnamon provides a different but equally delicious twist. Whether at a festive gathering or as a special treat to brighten your day, these addictive pastries will transport you straight to the sunny Aegean, tantalizing your taste buds with every bite.
20
Servings
N/A
Calories
12
Ingredients
Ingredients
flour
4 cups (all-purpose, sifted)
olive oil
4 tablespoons (for dough)
salt
1 teaspoon (fine sea salt)
water
3/4 cup (warm)
manouri cheese
1 lb (crumbled (or fresh mizithra cheese, or ricotta as substitute))
egg
1 (lightly beaten)
lemon zest
1 1/2 teaspoons (finely grated)
cinnamon
1/2 teaspoon (ground)
sugar
2 tablespoons (granulated)
olive oil or clarified butter
for frying (enough to come up 3/4 inch in the pan)
Greek thyme honey
for serving
cinnamon sugar
for serving
Instructions
1
In a large mixing bowl, combine the flour, olive oil, salt, and warm water to form a stiff dough.
2
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth, then cover and let it rest for 1 hour.
3
In a separate bowl, crumble the manouri or mizithra cheese, and mix it thoroughly with the beaten egg, lemon zest, cinnamon, and sugar until well combined.
4
After resting, divide the dough into two equal portions. Roll out one portion on a lightly-floured surface to about 1/8 inch thickness.
5
Using a drinking glass or a cookie cutter, cut out rounds approximately 3 inches in diameter.
6
Place about 1 tablespoon of the cheese mixture onto the center of each dough round. Moisten the edges of the dough with a little water, fold it over to create a half-moon shape, and firmly press the edges together. You can use a fork to seal it further.
7
Repeat this process with the remaining dough and cheese filling.
8
In a deep frying pan, heat enough olive oil or clarified butter to a depth of about 3/4 inch over medium heat.
9
Fry the pastries in batches, ensuring not to overcrowd the pan, until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
10
Serve hot, drizzled with Greek thyme honey or sprinkled with cinnamon sugar for a delightful treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cretan Sweet Cheese Delights?
They are a traditional pastry from the island of Crete featuring a flaky dough and a creamy cheese filling.
Where does this recipe originate?
This recipe comes from the villages nestled within the White Mountain Range on the island of Crete.
Which cheese is used for the filling?
Traditionally, manouri or mizithra cheese is used for these pastries.
What is a good substitute for manouri cheese?
Fresh ricotta cheese can be used as a substitute if manouri or mizithra is unavailable.
What ingredients are needed for the dough?
The dough is made from flour, olive oil, salt, and warm water.
How long should I knead the dough?
You should knead the dough for about 5 to 7 minutes until it is smooth.
How long does the dough need to rest?
The dough should be covered and allowed to rest for 1 hour before rolling.
What components make up the cheese filling?
The filling consists of crumbled cheese, a beaten egg, lemon zest, cinnamon, and sugar.
How many portions should the dough be divided into?
The dough should be divided into two equal portions after the resting period.
How thick should the dough be rolled out?
The dough should be rolled out to a thickness of approximately 1/8 inch.
What tool can I use to cut the dough?
You can use a drinking glass or a cookie cutter to create the rounds.
What should be the diameter of the dough rounds?
The dough rounds should be approximately 3 inches in diameter.
How much filling should I put in each pastry?
Place about 1 tablespoon of the cheese mixture in the center of each round.
What is the shape of these pastries?
They are folded over to create a half-moon shape.
How do I seal the pastry edges?
Moisten the edges with water, press them together firmly, and optionally use a fork to seal.
What fats can be used for frying?
You can use either olive oil or clarified butter for frying the pastries.
How deep should the oil be for frying?
The oil or clarified butter should be about 3/4 inch deep in the pan.
At what heat setting should I fry the pastries?
The pastries should be fried over medium heat.
How do I avoid overcrowding the pan?
Fry the pastries in batches rather than all at once.
How long does it take to fry each pastry?
They should be fried for about 3 to 4 minutes per side.
What color should the pastries be when done?
They should be fried until they are golden brown on both sides.
What is the first step after removing them from the oil?
Remove the pastries and drain them on paper towels to remove excess oil.
How many servings does this recipe yield?
This recipe yields approximately 20 servings.
How are they traditionally served in Cretan villages?
They are traditionally served drizzled with aromatic local thyme honey.
What is the common urban serving variation?
In urban areas, they are often served with a dusting of sugar and cinnamon.
What type of flour is recommended?
The recipe calls for sifted all-purpose flour.
What type of salt should I use?
Fine sea salt is recommended for the dough.
How much lemon zest is used in the filling?
The filling requires 1 1/2 teaspoons of finely grated lemon zest.
What kind of sugar is added to the filling?
Granulated sugar is used in the cheese mixture.
Should the water for the dough be cold or warm?
The water used to form the dough should be warm.