Tiropitakia from the Aegean

Ingredients for 1 servings:

• 200 g wheat flour type 1050
• 500 g wheat flour type 405 or 700 g wheat flour type 550
• 100 ml olive oil
• 250 ml water, lukewarm
• 1 egg(s)
• 1 egg white
• 2 tsp, leveled salt
• 1 tsp, sifted dry yeast
• 250 g sheep’s cheese
• 250 g cream cheese, grainy, e.g. Jocca
• 14 tsp, heaped cornstarch for rolling out, e.g. Maizena
• 750 ml sunflower oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Fried cheese parcels, vegetarian, makes 20 pieces

For the dough, mix the flour, salt, and dry yeast in a bowl and make a well in the center. Add the oil, egg, egg white, and 200 ml of water to the well and knead into a dough by hand. The dough should be firm. Add the 50 ml of water only if necessary. Divide the dough into 7 balls and let rest for an hour. Mix the feta cheese and Jocca in a deep dish. Place a teaspoon of cornstarch on the work surface, place a ball of dough on top, flatten slightly with your hand, and add another teaspoon of cornstarch. Roll out with a rolling pin into a thin flatbread, the thickness of strudel dough. Using a sharp knife, cut the flatbread into 4 cm wide strips. Place a heaped teaspoon of cheese mixture at the corner of each strip and fold lengthwise into a triangle. Place in the hot oil and fry until golden brown.