Traditional Cretan Lychnarakia and Avevata with Sweet Myzithra
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120Minutes
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80Minutes
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15Serves
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2Difficulty
Lychanarakia
Ingredients
For the dough:
500 gr. flour for all uses
120 gr. sugar
1 kg baking powder
60 gr. olive oil
2 eggs
100 gr. milk
For stuffing:
400 gr. Sweet Myzithra Kalogeraki
120 gr. sugar
1 egg
Grate a lemon
1 teaspoon of cinnamon
For coating:
1 egg
1 teaspoon sugar
Implementation
For the dough, mix the milk, olive oil, eggs and sugar until they homogenize. Mix the flour with the baking powder and gradually add it to the liquid mixture, stirring. Knead until you have a smooth dough that does not stick to your hands. Cover with a wrap and leave in the fridge for 30 minutes to rest. In a bowl, mix the filling ingredients very well until a nice "cream" is created.
On a lightly floured surface, open the dough to a thickness of 3 mm. With a cup or a glass with a diameter of 10-11 cm, cut round discs. Put a tablespoon of the filling in the center and spread it with a knife, leaving a gap of 1 cm around the perimeter in which we put a little water with our finger.
With the help of a toothpick, "pinch" the lychanarakia, putting it on the inside of the dough, and pinching it with your fingers on the outside. Put the lamps in a pan with non-stick paper. Whisk the egg well with the sugar and spread the lamps with a brush. If you want, sprinkle with a little more cinnamon.
Bake in a preheated oven at 180 degrees, heating elements, for 35-40 minutes until they get a nice golden color.
Tips: Depending on the flour you use, you may need a little milk or a little extra flour to make the dough so that it does not stick to the hands but is not too tight.
After preparing the lychanarakia, we can store them in the freezer and bake them another time.
Anevata:
Ingredients:
Dough:
500 gr. flour for all uses
120 gr. sugar
1 sachet of dry yeast
60 gr. olive oil
2 eggs
200 gr. milk
Stuffing:
400 gr. Fresh myzithra Kalogeraki
120 gr. sugar
1 egg
Grate from a lemon
1 teaspoon of cinnamon
For coating:
1 egg
1 teaspoon sugar
Implementation:
Put the yeast, milk and sugar and a small amount of the flour in a bowl, and mix them. Let it rest for 15 minutes in order to activate the yeast and froth. Add all the remaining ingredients and knead until you have a soft and smooth dough. Cover with a wrap and leave it to rise for 1 hour. In a bowl, mix the stufing ingredients very well until a nice "cream" is created.
On a lightly floured surface, open the dough to a thickness of 3 mm. With a cup or a glass with a diameter of 12 cm, cut round discs. Put a tablespoon of the filling in the center and with a knife spread it, leaving a 2 cm gap around the perimeter in which we put a little water with our finger. Turn the dough inwards from three sides, creating a triangle with a little of the filling in the center. Transfer the socks to a baking tray with non-stick paper and press the three corners well together with a straw.
We whisk the egg well with the sugar and spread the socks with a brush. If you want, sprinkle a little more cinnamon on the spot where the filling is visible.
Bake in a preheated oven at 165 degrees, heating elements, for 30-35 minutes until they get a nice golden color.
Tips:
Depending on the flour you use, you may need a little milk or a little extra flour to make the dough soft but not stick to your hands.
After preparing the socks, we can store them uncooked in the freezer and bake them another time.
If we see that they get a lot of color in the baking after the first 15 minutes of baking, we can cover them with parchment paper and continue baking.