Customary Easter culinary creation, so dear that you can find it all the other days of the year as well. The best, we tasted on Leonidas Halaris’ pastry served by his sweet wife.
The recipe, your own..
Sweet cheese pies pizzicato
From the famous confectioner Leonidas Halaris, Tinos
For the filling
1kg local myzithra cheese thoroughly petrified or another sweet myzithra cheese
500 gr brown sugar
1/2 tsp. cinnamon
1/2 tea cup freshly squeezed orange juice
1/4 tsp. clove
For the sheet (filo)
1 kg flour for all uses
Juice of one orange
1/4 tsp. salt
2 tablespoons fine olive oil
In the mixer bowl, add the flour and the remaining ingredients for the sheet and whisk until the dough is pliable; that is neither too hard nor too soft.
Once it unsticks from the bucket walls the dough is ready.
Divide into balls like oranges and roll the sheet as thin as possible.
In a bowl, add the myzithra cheese and all ingredients in order and mix until the mixture is homogenous and “standing.”
Cut the sheet into round pieces by means of a glass or a hoop.
In the middle put a teaspoon of the filling.
Catch the sheet and lift upwards “pinching» around in order to form a fine pleated shape.
In a baking pan lay a baking paper and array with a short distance between them, all of the pies.
Sprinkle each one with sugar.
Bake in a well preheated oven at 180 °C and bake until golden brown.
Remove the pan from the oven and wait to cool without overdoing it.
They are kept fresh outside the refrigerator for 4 days.