Lihnarakia: Sweet Cheese Pastries from Crete

Ingredients

• • 3 and 1/3 cups (468 g) all-purpose flour
• • 2 teaspoons baking powder
• • 1/4 teaspoon salt
• • 4 ounces unsalted butter, softened at room temperature
• • 3/4-1 cup granulated sugar
• • 1 egg
• • 1/4 cup yogurt
• • 425 g ricotta cheese, strained overnight
• • 3/4 cup (165 g) granulated sugar
• • 1 egg
• • 1 teaspoon vanilla extract
• • 1/4 cup semolina flour
• • Lemon zest, optional
• For the egg wash: 1 egg yolk plus 2 tablespoons water
• Ground cinnamon for garnish

Instructions

1. 1

   Make the dough: Combine the flour, salt, and...: Make the dough: Combine the flour, salt, and baking powder in a large bowl and whisk together.

2. 2

   In the bowl of a tabletop mixer that...: In the bowl of a tabletop mixer that is fitted with the paddle attachment, add the butter and sugar. Beat on high speed for 2 minutes.

3. 3

   Add the egg and beat until fluffy.

4. 4

   Add the yogurt and beat until incorporated. The...: Add the yogurt and beat until incorporated. The mixture may curdle. It is ok. It will come together when the flour is incorporated.

5. 5

   Add the flour in a few batches and...: Add the flour in a few batches and mix until a dough is formed. The dough should be soft but not sticky. Add a little more flour if needed.

6. 6

   Transfer the dough to the bowl and cover...: Transfer the dough to the bowl and cover it with a towel or with plastic and allow it to rest for 30 minutes at room temperature.

7. 7

   Make the filling:

8. 8

   The ricotta must be strained overnight or for...: The ricotta must be strained overnight or for at least 6 hours. Place it in a strainer and then suspend the strainer over a bowl. Cover with a paper towel and refrigerate. The liquid will drain into the bowl and the ricotta will thicken.

9. 9

   Discard the liquid and transfer the ricotta into...: Discard the liquid and transfer the ricotta into a dry bowl.

10. 10

    Add the remaining filling ingredients and mix together.

11. 11

    Assemble the little pies:

12. 12

    Transfer the dough to a work surface and...: Transfer the dough to a work surface and knead it by hand (without any flour) for 1 minute.

13. 13

    Lightly flour the work surface and place the...: Lightly flour the work surface and place the dough on top.

14. 14

    Roll out the dough to a quarter-inch in...: Roll out the dough to a quarter-inch in thickness. Cut 4-inch (10 cm) circles and place them on baking trays that have been lined with parchment paper.

15. 15

    Roll the remaining scraps of dough out again...: Roll the remaining scraps of dough out again and keep cutting circles until the dough runs out. You should end up with about 21 circles.

16. 16

    Take one circle at a time and roll...: Take one circle at a time and roll it out just a little (1 roll per turn for about 4 turns).

17. 17

    Place the circle in the palm of your...: Place the circle in the palm of your hand and place a heaping teaspoon of cheese filling in the center.

18. 18

    Pinch the edges of the dough together. About...: Pinch the edges of the dough together. About 7-8 pinches to create a decorative pattern.

19. 19

    Place the pastries on the baking trays and...: Place the pastries on the baking trays and chill in the freezer for 20 minutes. Re-enforce the shape by pinching the edges together again and freeze for 30 more minutes.

20. 20

    Notes: The pastries may be chilled in the...: Notes: The pastries may be chilled in the refrigerator as well for a little bit longer. Chill them long enough for the dough to harden. This will help the pastries keep their shape while baking.

21. 21

    Once the pastries are frozen, you may transfer...: Once the pastries are frozen, you may transfer them to an airtight freezer-safe container, or a bag and they will keep fresh up to 1 month.

22. 22

    Preheat the oven to 350 °F, 180 °C.

23. 23

    Brush the tops of the cheese with egg...: Brush the tops of the cheese with egg wash and dust them with ground cinnamon.

24. 24

    Bake on the center rack for 20-25 minutes...: Bake on the center rack for 20-25 minutes or until the decorative edges are golden.

25. 25

    Serve with tea or coffee. Enjoy!

26. 26

    Leftover baked pastries may be stored in the...: Leftover baked pastries may be stored in the refrigerator in an airtight container for up to 1 week.