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1 small whole myzithra
1 egg½ tsp cinnamon (optional)
½ kg fyllo pastry
Syrup:4 cups sugar4 cups of water
1 orange cut into slices



Begin by making the syrup, since this must be quite cold when we remove the tzevremedakia from the oven. Put the water, sugar and orange slices into a pan and boil them until syrup is formed. This should be quite thin – certainly thinner than the syrup used in ‘spoon sweets’. Remove the syrup from the heat and leave to cool completely.

Make the filling by mashing the myzithra and mixing it with the egg and cinnamon (optional). Fold the fyllo pastry in half and cut it into two. Fold it in half again and cut it, thus forming pieces measuring about 20 x 22 cms. For each tzevremedaki, take two of the sheets of fyllo, oil them and place them on top of each other. Along the length of the bottom spread a spoonful of the filling and in order to retain it fold over the two sides. Brush the inside of the pouro with oil and roll up the filling to form a cylinder. Place the rolls in a lightly oiled dish, not too close together, and brush their surfaces with oil. Preheat the oven to 180 C. Put in the dish and lower the heat to 160 C. After half and hour, raise the heat again to 180 C, in order to brown the pastry. As soon as the poura are ready, remove them from the oven and pour over the cold syrup.


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