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Tuesday, June 15, 2010

Melitinia - Santorinian Soft Cheese Pastries

  • 2-3 spoons olive oil
  • 1 kg flour, sifted
  • Lukewarm water, as much as it needs to knead a soft dough
  • 1 kg soft unsalted cheese, like greek mitzithra or ricotta
  • 1 kg sugar
  • 2-3 eggs
  • 1 cup flour
  • ½ teaspoon of masticha powder


Pour in a bowl flour and olive oil and start adding gradually water. Knead the dough and try to make it elastic. Set aside and prepare the stuffing by mixing all ingredients together. Work the mixture well with your hands. Then roll out a thin sheet of dough and use a small bowl or tea cup of less than 10cm diameter to cut circular pieces of dough. In each round piece, place a spoon full of the stuffing in the center. Fold the uncovered piece of dough all around the stuffing in order to shape something that resembles a round plate and squeeze it softly with a toothpick or a fork. It should look like a round open parcel. Oil a baking pan and bake in high temperature 220-250oC for no more than 15 minutes. The top of the stuffing should get a golden color.

1 comment:

Mediterranean kiwi said...

(now i am really really hungry)