Nici Wickes: Greek sweet cheese pies
Saturday Morning with Jack Tame · Newstalk ZB
April 23, 20216m 29s
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Show Notes
GORGEOUS GREEK SWEET CHEESE PIES
This recipe is inspired by the Greek tradition of using soft, fresh cheeses in sweet pastries – in fact it was the way I started every morning when I travelled in Crete, along with a puddle of very strong coffee. Bliss. These are perfect for brunch, dessert or for party nibbles.
Makes 6 small pastries
3 sheets filo pastry
100g feta
50g cream cheese
3 Tb caster sugar
1/2 egg, beaten lightly
30g butter, melted
2 TB Honey
Zest from one lemon or orange
Heat oven to 180 C.
Mix together the feta, cream cheese, caster sugar and egg in a food processor. Pulse until just blended but still with little lumps of feta as these provide creamy, salty bursts of flavour in the end result.
Cut each sheet of filo down the middle, lengthwise, so that you have rectangles with the short edges at the top and bottom.
Assemble the parcels one at a time by brushing the pastry with butter then dolloping two tablespoons of the cheese mixture onto the pastry, then rolling/folding the parcel, tucking in the edges, until you have a snug parcel. Place on a tray. Brush the top with butter. Work quickly if you can, as filo dries out when left exposed to the air for too long.
Bake the parcels for 15-20 minutes or until golden.
Serve drizzled in warmed honey. Eat warm.
LISTEN TO AUDIO ABOVE
This recipe is inspired by the Greek tradition of using soft, fresh cheeses in sweet pastries – in fact it was the way I started every morning when I travelled in Crete, along with a puddle of very strong coffee. Bliss. These are perfect for brunch, dessert or for party nibbles.
Makes 6 small pastries
3 sheets filo pastry
100g feta
50g cream cheese
3 Tb caster sugar
1/2 egg, beaten lightly
30g butter, melted
2 TB Honey
Zest from one lemon or orange
Heat oven to 180 C.
Mix together the feta, cream cheese, caster sugar and egg in a food processor. Pulse until just blended but still with little lumps of feta as these provide creamy, salty bursts of flavour in the end result.
Cut each sheet of filo down the middle, lengthwise, so that you have rectangles with the short edges at the top and bottom.
Assemble the parcels one at a time by brushing the pastry with butter then dolloping two tablespoons of the cheese mixture onto the pastry, then rolling/folding the parcel, tucking in the edges, until you have a snug parcel. Place on a tray. Brush the top with butter. Work quickly if you can, as filo dries out when left exposed to the air for too long.
Bake the parcels for 15-20 minutes or until golden.
Serve drizzled in warmed honey. Eat warm.
LISTEN TO AUDIO ABOVE
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