Phyllo
According to the Greek Orthodox religion, nearly every day of the year is dedicated to a Christian saint or Martyr. Each church is devoted to a particular saint and that saint’s name day is celebrated on the saint’s birthday or day of death. These celebrations are usually celebrated with a Panigyri (fair or festival) and [...]
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the name for anthotyro in Cyprus. Anari is similar to anthotyro or myzithra and is a white soft whey cheese which is produced when making halloumi or kefalotyri. (You may find out more about these cheeses here). [...]
Continue reading about Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese
Kattimerka (in the Greece called katimeria), is a Cypriot traditional pastry dessert made with dough and were fried in a traditional frying pan called sadji, which unlike the Arab Saj, which is dome shaped, the Cypriot sadji resembles more like a wok. Epsima (in Cypriot dialect) and Petimezi (in Greek) is a molasses-like syrup made [...]
This phyllo is simplified way of making dough similar to puff pastry, although it does not puff so much. However, by making it with layers of butter between each phyllo, when baked each phyllo will separate from the other and become flaky, buttery and crunchy. Ideally make this pastry the day before using so you [...]
Continue reading about How to … make phyllo with butter for pies
Phyllo comes from the Greek word φύλλο which means leaf because the dough is rolled out as thin as a leaf (and even more) but also the word phyllo means sheet. Homemade phyllo takes time and skill to make but if you follow my instructions, it won’t be that difficult. To make phyllo you have [...]
Continue reading about How to make … dough and roll out phyllo
