Greek Recipes

Greek and Cypriot recipes

Bourekia me Anari (Pastries with Ricotta Cheese)

Ingredients for the dough:

  • 3 cups of flour
  • 1 cup of water (room temperature)
  • 1/3 cup of corn oil
  • 1/2 a tsp of salt
  • 1 egg yolk

Ingredients for filling:

  • 2 cups of strained Ricotta cheese
  • 1/2 a cup of white sugar
  • 2 tbsp of cold milk
  • 1 tsp of powder cinnamon
  • 1 egg white

For garnishment:

  • 2 tbsp of icing sugar
Bourekia me Anari (Pastries with Ricotta Cheese)

Bourekia me Anari (Pastries with Ricotta Cheese)

  • In a bowl mix the flour with the salt, add the corn oil and make sure it mixes well with the flour.
  • Add the egg yolk and a little at a time add the water and knead into thick dough.
  • Place dough into a clean bowl and cover with a kitchen towel for about an hour.
  • While waiting for the dough, mix all the ingredients for the filling and beat into a smooth thick cream.
  • After having the dough sitting and covered for an hour, uncover and knead for a few minutes and cut in small manageable pieces for rolling into a thin fillo.
  • With something round like a cup, cut the rolled out fillo into round pieces.
  • In each piece place in the center 1 tsp of filling, brush the edges with water and fold.
  • With a fork press the edges to seal.
  • After doing all your Bourekia by using all your dough and filling, heat some oil in a frying pan and fry them all on both sides until golden brown.
  • From the frying pan to a kitchen paper towel to drain the excess oil.
  • Place the fried Bourekia in a platter, sprinkle with icing sugar and serve.
  • ┬áBourekia are served hot. They can also be eaten cold.

Your email address will not be published. Required fields are marked *