My family in Crete call them, Lihnarakia. My family here in8/8/2021, 11:31:02 PM
My family in Crete call them, Lihnarakia. My family here in Sydney call them, Kalitsounia. So I’ll let you decide. One thing I can confirm that these baked sweet ricotta and goats cheese pastries are just heavenlyyyy! You need to try them 💕. Dough: 500g plain flour. 1/2 cup Greek yogurt. 1/2 cup olive oil. 1/4 cup water. 1 egg. 2 tsp baking powder. Zest of 1 orange or lemon. Filling: 400g ricotta - drained overnight. 100g soft goats cheese. 3/4 cup caster sugar. 1 egg. 1 tsp ground cinnamon. Egg wash: 1 egg. 3 Tbsp water. Pinch in cinnamon. Notes: - Lihnaraki are traditionally made with myzithera (goats ricotta) if you have this available, use it! 🤤. - When making the dough, you may or may not need to add either a little extra water or flour. The dough should be soft to touch, not sticky. - The dough needs to rest before you start working with it 30-40 mins. - The circle cookie cutter I used was 10cm in diameter. - Ensure you allow the ricotta to drain of excess liquid over night. - A good indication that your Lihnarakia are ready is to check underneath. They should have developed some colour on the base. - Try them with drizzle of honey just before you serve 🍯. Yield: approx 25 pastries. Hope you enjoy the vid! 🎥. 💕💕 @marys _kouzina .