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 the dough from scratch but we usually make pischies when we have left over 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.
Instead of bathing them in the syrup, which is the traditional way, you can serve them with honey, petimezi, left over syrup from spoon sweets or any other syrup you like.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Tags: Cypriot, Cypriot cookbook, dough, How to.., lenten, made with phyllo, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, nistisima, Olive oil, pies, pischies, syrup
Aren’t the simplest things the tastiest?
Keep on posting the Cypriot foods!
In fact they are.
«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!!
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).
[...] If some dough has remained don’t throw it away, we can make Pishies, see recipe here. [...]
[...] Pischies (Pastry bathed in syrup) [...]
[...] 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. [...]
[...] leftover phyllo from the bits and pieces cut, which I rolled out into another phyllo and made a few pischies, with [...]
[...] 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 [...]
[...] 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. [...]