Greek Recipes

Greek and Cypriot recipes

Nut tarts with grape-must molasses Byzantine Recipe

Plakous me petimezi


For the pastry:

  • 600 g flour
  • 1/3 cup olive oil
  • juice of 3 oranges
  • salt
  • olive oil for frying

For the filling:

  • 600 g mixed nuts (100 g each poppy and sesame seeds, coarsely ground pistachios, almonds, walnuts, and hazel nuts)
  • 1/3 cup honey
  • 100g sugar
  • 1 cinnamon stick
  • 200 g (3/4 cup) grape must molasses (petimezi)
  • pine nuts (optional)


  • Combine the ingredients for the pastry and knead to form a stiff dough.
  • Allow to rest 30 minutes and roll out about 1/4 cm thick. Cut out 10-12 cm rounds with a small saucer or cutter.
  • Boil the nuts with the sugar, honey, 1-2 tablespoons of grape must, and the cinnamon stick until they are caramelized.
  • Do not overcook.
  • Cool and spoon some of the mixture in the middle of each pastry circle, fold in half, and seal edgeswith the tines of a fork.
  • Fry the pies in olive oil until golden and drain on paper towels.
  • Pour some grape must molasses on top and serve garnished with pine nuts.

(serves 6)

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