Doing these Cretan Sweet Cheese Mini Pies today I recalled in my memory stories of my childhood. I remembered our grandmother doing these in her Kitchen.
Mizithropites is made with a thin sheet of homemade dough filled with cheese (traditionally stuffed with ricotta cheese/ mizithra), cinnamon & honey and then fried. They become light and soft like a soft pillow!
They are then sprinkled with powdered sugar & cinnamon or simply sprinkled with our favorite & our own thyme honey…
Classic, traditional and popular sweet mizithropitakia, popular delicacy for rural but also urban Crete, which the housewives made and make in many aspects of social life, and especially in the Easter celebrations with the Cretan Cheese Pies savory and sweet.
A simple yeast rolled in the machine -for easier procedure- fresh local mizithra and served with honey or powdered sugar and cinnamon.
Yours!
Classic, traditional and popular sweet mizithropitakia, popular delicacy for rural but also urban Crete, which the housewives made and make in many aspects of social life, and especially in the Easter celebrations with the Cretan Cheese Pies savory and sweet.
A simple yeast rolled in the machine -for easier procedure- fresh local mizithra and served with honey or powdered sugar and cinnamon.
Yours!
| work: 1h:30′ | time: 2h:00′ | medium: |
Ingredients (~50 mini sweet pies)
|
In a bowl sift the flour and add salt, oil, raki and a little of the milk, which will be added gradually as needed to make a soft dough. |
Knead and form a small roll. Wrap with cling film and leave it aside for 30′. |
Filling
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In a bowl crumble the cheese and add the egg, honey, salt and cinnamon. Mix well to combine the ingredients. |
Get from the dough a piece as a tangerine, sprinkle lightly with flour and roll out the phillo by the machine or with a rolling pin. |
Pass it of the dough machine several times, folding each time and reducing the thickness by the machine controller to get it out thin and flat. |
Place the edge of the phillo along and spaced a filling teaspoon. |
Turn the phillo to cover up the filling… |
… and cut crescents, using for dought cutter a glass of wine. |
Place it on a non-stick surface and continue with the next piece of dough. |
Fry from both sides in small quantities. Touch them on kitchen paper to drain the excess oil. Sprinkle powdered sugar and cinnamon or with honey. |
The Mizithra (or Ricotta cheese) should be very well drained. Wrap from the night before, with paper towels and a sheet of newspaper and leave it in the refrigerator overnight.
