Pastry with olive oil filled with white cheese ~ Kourou

May 5th, 2013 § Comments Off on Pastry with olive oil filled with white cheese ~ Kourou § permalink

Kourou (??????) is one of the savoury pie, that is sold in individual portions at every corner in Greece.

The name comes from Turkish kuru literally meaning dry.

In Turkey the dry poğaça (kuru poğaça) generally filled with white cheese and parsley and smaller sized than the kourou in Greece.

The Greek version of kuru poğaça , with rich dough and white cheese crumbles in the mouth.

for the dough:

  • 3/4 cup yogurt
  • 1/2 cup extra virgin olive oil
  • 1 egg (optional)
  • 1 T baking powder
  • 3 1/2 cup flour
  • a pinch of salt
  • In a bowl put olive oil and yogurt.  Add egg and whisk until thoroughly amalgamated.

    Gradually add the flour, salt with baking powder.

    Begin kneading the dough with your hands. Dough becomes firmer as you knead.

    Your dough should be smooth.

    Cover with plastic wrap and set aside for 30 minutes.

    You can prepare it immediately if you are in hurry.

    for the filling:

  • 100 gr white cheese (grated)
  • 100 gr fresh myzitra (or Ricotta cheese) (grated)
  • 50 gr Graviera (Gruyere) cheese (grated)
  • a pinch of black pepper flakes
  • In a bowl, stir all the ingredients with a fork.

    Make each dumpling by pinching off about an egg size piece of dough.  Roll into a ball and flatten into a thick disc.

    Put some filling in the middle of the dough. Bring the edges of the circle together over the filling and pinch them together.

    Set each dumpling onto a greased baking tray.

    for topping:

  • 1 egg yolk
  • Beat egg yolk in a small bowl.

    Brush each kourou with egg yolk.

    Bake in 180° C pre-heat oven for 30 minutes until golden brown.

    Aniseed rusk

    April 13th, 2013 § 1 comment § permalink

    • 250 gr flour
    • 1/2 cup lukewarm bottled water
    • 15 gr fresh yeast
    • 1/4 cup extra virgin olive oil
    • 1 t. sugar
    • salt
    • 1 t. aniseed

    Stir yeast in lukewarm water.

    Combine water yeast mixture with olive oil.

    Add gradually flour then sugar and salt.

    Add aniseed and knead well. The dough should be soft and smooth.Push the dough gently and flip it over to the other side.

    Cover the dough with a kitchen towel and let it rise about 30 minutes.

    Put in half and shape into rolls(like a log.

    Bake at preheated oven with 180° C for 25 minutes on un greased cooky sheet.

    Put the baked rolls onto a cutting board to slice them diagonally about 2 cm in diameter.

    Bake in a 120 ° C oven for one hour.

    Coiled cheese pie from Skopelos island

    March 13th, 2013 § Comments Off on Coiled cheese pie from Skopelos island § permalink

  • 2 T extra virgin olive oil
  • 1  cup water
  • 1 t vinegar
  • 2 1/2 flour
  • 2 T butter (melted)
  • Mix all the ingredients in a bowl. Make a dough by kneading well.

    Divide into five pieces and knead into balls.

    Dust with flour and cover with plastic wrap. Allow to rest 30 minutes.

    Roll each dough, stretch it by using rolling pin.

    Brush with melted butter. Fold in half and brush the surface area (half circle).

    For the filling:

  • 150 gr white cheese
  • 100 gr myzitra (or Ricotta)
  • 4 T parsley (diced)
  • 1 egg
  • Spread a portion of cheese filling across the dough.

    Roll up the dough like a cigar. Coil the dough and make in the shape of a twirl.

    Repeat the same for the rest.

    In a skillet, pour about 1/2 oil and heat about five minutes.

    Place the pies one by one turning in both sides. Cook until browned on both sides.

    Remove to a paper towel lined plate.

    Spinach pie with home made filo

    February 2nd, 2013 § Comments Off on Spinach pie with home made filo § permalink

    A classical pie with a different shape that attracts everybody!

    Spinach is a wonderful green vegetable for the month of February.

    for the filo:

  • 4 cup sifted flour
  • 1 t baking powder
  • 1/4 cup extra virgin olive oil
  • 1 cup lukewarm water
  • 1/4 t salt
  • 250 gr butter (melted)
  • Sift the flour with salt onto a board and make a well in the centre. Combine the ingredients and mix it with your hands.
    Knead the dough until the dough is smooth, elastic and silky for 10 minutes.
    Create a ball, divide it into five portions. Leave them to rest for 15 minutes.
    Melt the butter.
    On a well floured surface, roll out the balls one by one with a large rolling pin.
    Brush the pastry with melted butter.
    Fold the pastry in the form of an envelope. Brush the top with butter.
    Take the pastry envelopes from refrigerator. Roll the circle of dough up onto the roller pin until half of the circle is rolled around the stick. Then rock the pin back and forth while pushing lightly down and out away from the centre of the dough. Slightly stretch it while rolling and gradually roll it so that the circle is almost completely rolled around the pin. Then change position and repeat the process.
    for the spinach filling:
  • 1/2 kg spinach leaves
  • 1 onion (grated)
  • nutmeg
  • 2 T butter
  • salt, sugar
  • black pepper flakes
  • Wash and trim the spinach leaves.

    Put butter in a pan. Sautee the grated onion. Add the spinach leaves. Cook about 10 minutes by adding salt, a pinch of sugar, black pepper flakes and nutmeg.

    Set aside.

    Widen each dough make a rectangular shape.
    Place one filo to a rectangular glass oven tray and let overlap from the tray.
    Spread and share the filling to the filos and roll each.
    Place two rolls side by side. Then the put the other two successively.
    Cover top with the overlapped filo.
    Decorate top with remaining filo.
    Paste with melted butter.
    Bake in 180° C pre-heated oven until golden brown for 30-35 minutes.

    Fantastic puff pastry cookies

    November 15th, 2012 § Comments Off on Fantastic puff pastry cookies § permalink

  • 1 sheet of puff pastry (30 cmx24 cm)

    for the syrup:

  • 50 gr sugar
  • 1/4 cup water
  • Combine sugar and water in a saucepan. Stir constantly.

    Boil until it thickens. Let it cool.

    Pre heat oven at 200° C.

    Roll out the pastry evenly on a lightly sugared surface.

    Fold up the right and left vertical side inward. Fold both sides that meet at the centre.

    Let the pastry chill in the refrigerator half an hour.

    Cut the pastry into strips about 1 1/2 cm in thickness.

    Pinch and press the two sides of each pastry with your fingers.

    Twist and place them in a parchment covered oven tray, leaving 5 cm between each as they will increase while baking.

    Brush each with the syrup.

    Bake in 200° C  pre heat oven until golden for 25 minutes.

    Transfer to a rack to cool.

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