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Lychnarakia (‘little lights’)


½ kg flour
1 cup milk
1 tbs olive oilAs much water as needed

½ kg myzithra (cream cheese)
½ kg anthotyro (soft cheese)4 eggs
1-2 mint leaves



Prepare the pastry dough by mixing the ingredients together and then set it aside, covered with a cloth. In a bowl, mix the myzithra and the crumbled anthotyro well together with the eggs and mint. Roll out the dough into a sheet. Using a cup or a glass (according to the desired size of the lychnarakia) cut out rounds and place a teaspoon of the cheese filling on each. Close them, forming half-moon shapes. The pastry sheet can also be cut into square pieces, the filling placed on top and then the four sides folded over towards the centre leaving a little of the filling visible. Whatever shape is chosen, place the lychnarakia on an oiled baking sheet and brush them with egg. A little sesame may also be scattered over them. Bake for about an hour in a moderate oven.


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