Small piroski stuffed with Kopanisti Kykladon

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For the pastry
40 gr fresh yeast
5 gr sugar
300 gr eggs
140 gr butter
50 ml fresh milk
250 ml water
1 kg strong flour
12 gr salt
1 kg Kopanisti Kykladon


Place all the pastry ingredients in the mixer and mix until you get a soft malleable pastry.

Leave the pastry to stand for 5 minutes.

Cut it into small, round rolls.

Place the pastry rolls in a warm environment and let it sit until it has roughly doubled its size.

Fry the pastry rolls at 180 oC degrees until golden brown. Place them on kitchen paper to absorb the extra oil.

Let the piroski cool and then slice them in the middle and fill them with the Kopanisti Kykladon.

Garnish according to taste, and serve cold in a cocktail buffet.

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