sweet cretan cheese pastries - tarts
These sweet cretan cheese pastries are basically the traditional greek version of cheesecake. Full of aroma, they 're an easy and delicious dessert!
Servings: 12
Calories: 265kcal
Equipment
- 2 rectangular tart pans 10x4 inches (25x10 cm)
Ingredients
For the dough:
- ½ stick (60 grams) butter
- 3 tablespoons olive oil
- ¼ cup + 2 tablespoons sugar
- 2 tablespoons milk
- 1 teaspoon brandy
- 1 egg
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- pinch of salt
- 2 cups flour (sifted (pastry preferably, but you can use all purpose))
For the filing:
- 18 oz (500 grams) anthotiro or ricotta cheese (If you can't find, use cream cheese)
- 1 medium egg
- 1 ½ teaspoon vanilla
- 1 teaspoon cinnamon
- ½ cup sugar
- 1 heaped teaspoon honey
- 3 tablespoons flour
- ½ teaspoon baking
- 10-15 mint leaves depending on your taste
- Egg wash (1 egg yolk beaten with 1 tablespoon milk and cinnamon for sprinkling)
- 20-30 Bitter orange leaves well washed and well dried.
Instructions
- Preheat oven at 350°F (175˚C).
- Beat butter, olive oil, sugar and salt until fluffy.
- Add egg, milk, brandy and vanilla and mix well.
- Mix baking powder with flour and add to the butter mixture.
- Mix until a soft dough is formed and let it rest. (Don't overwork the dough)
- In a food processor (or with a mixer) mix well all the ingredients for the filling except the mint.
- Chop the mint finely and add it to the filling.
- Divide dough in half. Take small pieces and start covering the tart pans. Cover bottom and sides. When done, level the surface with the back of a spoon.
- Fill with the filling and very gently brush the top of the filling with eggwash.
- Sprinkle some cinnamon and bake in the middle rack for 20-30 minutes or until edges are brown.
- Place them hot in a big container, top them with the bitter orange leaves and cover with a cotton towel. Let them cool.
- Eat.
Notes
After the second day, store in an airtight container in the fridge for another 4-5 days.
Nutrition
Calories: 265kcal
