These Cypriot Cheese Cakes are traditionally served at Easter though they are lovely all year round and make great picnic food. The recipe is from Gilli Davies’s ” The Taste of Cyprus”.
Ingredients
- 1 1/2 lb strong plain flour
- 1 sachet easy blend yeast
- 1 tsp salt
- 2 tsps sugar
- 2 tbsps olive oil
Filling:
- 8 oz cheddar
- 4 oz halloumi
- 1 tbsp plain flour
- 1 tsp baking powder
- 1 tbsp crushed dried mint
- 4 free range eggs lightly beaten
To Finish:
- 1 free range egg beaten
- sesame seeds
Servings:
Instructions
- First make the dough. Sift the strong flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough then knead for at least 5 minutes. Put into a polythene bag and leave to rise in a warm place for an hour.
- Make the filling. Coarsely grate the cheeses and add the flour and baking powder. Gradually stir in the mint and beaten eggs until you have a stiffish paste.
- Preheat Oven to 230 C 210 Fan Gas 8.
- Divide the dough into egg sized pieces and roll into 4" discs. Put a generous tablespoon of filling into the centre of each disc and spread slightly. Pull the dough up at at least 3 points to make a triangle of 4 points to make a square. Press the corners together and seal. Leave to rise again.
- Just before baking brush with beaten egg and sprinkle over some sesame seeds.
- Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.
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