Sunday, 24 July 2011
Cypriot squash pastries recipe
A traditional Cypriot pastry which is traditionally made during winter using stored squash but can also be enjoyed when squashes are in season. A very tasty snack but also nutritious which can be eaten warm or cold.
Ingredients: The stuffing is prepared twenty-four hours before baking, to allow the flavours to mix and allow the cracked wheat to expand in the mix. The stuffing includes - three cups of diced squash, four Tbsp of cracked wheat, three Tbsp of olive oil, two Tbsp of sugar, one cup of sultanas, one tsp of cinnamon, half a tsp of salt and pepper.
Ingredients: For the dough are four cups of flour, one Tbsp of freshly squeezed lemon juice, one tsp of salt, half a cup of olive oil and half a cup of water.
(1) As mentioned above prepare the stuffing 24 hours before baking
(2) The next day, prepare the dough by placing the flour in a bowl and mix in the salt
(3) Add the olive oil and hand mix until the oil is thoroughly absorbed
(4) Gradually add the water and lemon juice and knead until the dough feels firm
(5) Cover the bowl and leave the dough, in a warm place, to rest for 40 minutes
(6) Re-knead your dough for about five minutes
(7) Divide the dough into 6-8 pieces and make each into a ball
(8) Roll each ball into a round shape which is 15cm in diameter and about 3mm thick
(9) Brush the edges with water and fill the centre with 2 Tbsp of stuffing
(10) Fold in half and seal the edges with a fork
(11) Place on a baking tray and cook in a pre-heated oven at 180c for about 20-25 minutes until brown