Type of recipe: Traditional (desert)
1 kilo of unsalted manouri cheese (semi-soft fresh white cheese) / 750gr sugar / 4 eggs / 5 gr mastiha (or vanilla) / 500 gr flour
Beat all filling ingredients together. Make sure you have already dissolved the mastiha with a little sugar. The dough you have prepared must be tight and the pastry sheet you are going to open up has to be as thin as possible. Cut it into round pieces, add one teaspoon of filling on each piece and “pinch” it with your finger to make foldings all around. To make it easier, with the index finger of one hand push the filling to the pastry sheet while pressing the pastry sheet with the thumb and index finger of your other hand. Bake at 200 degrees for 20 minutes.
Tip: You can use a toothpick to create more foldings.
(Recipe by VoulaKatsipis,“Kantouni” Traditional Café, Pyrgos)