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Pischies  with honey2

Pischies is a Cypriot traditional pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.

These pastries are very easy to make and very tasty. You can make the dough from scratch but we usually make pischies when we have leftover dough and of course we have left over syrup, after preparing daktyla or anything else made from dough, so we have a different and very delicious pastry as well.
Making pischies

The dough is rolled out very thin.  It is then brushed it with olive oil and some sugar and cinnamon are sprinkled on top.  The phyllo is then and cut into pieces, 4 – 5 cm long.  The cut side faces up and it is rolled again into a thin dough.  When fried, we have lots of layers of phyllo with cinnamon and sugar.

Rolling pischies

After frying them, we can either bathe them in the syrup, which is the traditional way, or we can serve them with honey, petimezi (grape syrup), left over syrup from spoon sweets or any other syrup you like.

Pischies  with honey

The recipe is included in my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Daktyla

Kattimerka

Kopiaste

Kopiaste and Kali Orexi,

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10 Comments on Pischies

  1. Peter M says:

    Aren’t the simplest things the tastiest?

    Keep on posting the Cypriot foods!

  2. Ivy says:

    In fact they are.

  3. Bellini Valli says:

    “Sis” Ivy is that you???…wink…wink…I don’t have my glasses on dear 😀 These pishies sound amazing. My mom used to add raisins to leftover pie dough and this was better to me than the pie!! In fact I love to eat raw dough…that should have been one of my bad habits in the MEME!!

  4. Ivy says:

    Let me try and translate a proverb we say here in Greece. Where you are, I used to be, and where I am, you will soon be. Meaning that I was once your age but soon you will become my age (I like this wink, wink).

  5. […] If some dough has remained don’t throw it away, we can make Pishies, see recipe here. […]

  6. […] Pischies (Pastry bathed in syrup) […]

  7. […] When done brush the surface with olive oil and cut the edges.  You can form the cut dough into another ball and roll it out or if you don’t want more layers make it into a very easy and delicious Cypriot pastry dessert called pischies. […]

  8. […] leftover phyllo from the bits and pieces cut, which I rolled out into another phyllo and made a few pischies, with […]

  9. […] is best to weigh the peels and place the same amount of sugar. Today I had leftover phyllo and made pischies but this time instead of bathing them in a sugar/water syrup I just added a spoonful of the […]

  10. […] of my favourite Cypriot panigyri sweets:  loukoumades, shiamishi, pompes, pischies and koupes.  You will find the recipes of all these in the links given except for pompes.  […]

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