Tiropitakias - brick pastry triangles filled with fresh cheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Baking time: 40 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:252.2 kcal
Proteins:6.6 g
Fats:2 g
Carbohydrate:53.2 g
Fibers:1.8 g
Sugar:23.1 g
Cholesterol:40.5 mg
Sodium:139.7 mg
Calcium:28.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Filling
1000
g
drained fresh fromage blanc (cow's, sheep's or goat's milk fresh white cheese)
5
eggs
600
g
sugar
mastica powder
vanilla powder
zest of a dried orange (to make it easier to remove the zest)
**Dough
1000
g
flour
2
ml
raki or other alcohol
orange zest
5
eggs
2
ml
salt
**To finish
melted butter
METHOD
Filling
- Combine all the ingredients to obtain a texture that is neither too runny nor too firm. If the mixture is too firm, add the sixth egg.
Pastry
- Combine all the ingredients to form a smooth dough. If the mixture is too dense, add a little orange juice.
- Roll the pastry out into very thin sheets.
Assembly and baking
- Cut the pastry into 25 x 5 cm (10 x 2") strips.
- Place a half teaspoonful of the cheese mixture on one end and fold over a corner to form a triangle. Repeat until the filling is used up.
- Place the triangles on a buttered baking sheet.
- Preheat the oven to 170° C (325° F). Sprinkle the tiropitakias with sugar. Bake for 40-45 minutes.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
A traditional Greek Easter dessert
Delicious tiropitakias from Tinos are a specialty of this island, a sacred pilgrimage spot for Greeks. And you can't deny there is something divine about tiropitakias!
You can simplify the recipe by buying phyllo dough. You wil have to use 3 sheets of well-buttered (or buttered and oiled) pastry.
