in Greece

Tiropitakia with yeast dough

updated

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Ingredients for 1 servings:

  • 200 ml corn germ oil
  • 150 ml condensed milk
  • 150 ml water
  • 1 egg(s)
  • 1 packet of dry yeast
  • ½ tsp salt
  • 600 g flour, possibly more
  • 1 egg yolk
  • 300 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Greek yeast dough parcels with feta cheese, makes 20 pieces

Place the flour in a bowl and make a well in the center. Add the oil, milk, lukewarm tap water, 1 egg, the dried yeast, and salt. Knead by hand, adding up to 200g of flour if necessary. The dough should be smooth. Let the dough rise for about half an hour. Form the dough into 20 balls, flatten each ball to about 1cm thick, place a piece of feta cheese inside each ball, and place the dough over the balls to form half-moons. Brush with egg yolk and bake for about 20 minutes at 200°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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