Tiropitakia Kourou Greek Shortbread Cheese Pies Divide the dough into 12 equal pieces, about 48 g (1.7 oz.) of dough per piece. to shape the tiropitakia: roll each piece into a ball and place onto a small piece of parchment paper. flatten with your hand to a circle of about 10 cm (4 inches). you can use a rolling pin and cookie cutter if you prefer. Tiropitakia kourou are greek shortbread cheese pies hailing from greece’s northern region of macedonia. the pastry is enhanced with yoghurt giving it a slight tart or tangy flavour. print recipe pin recipe. prep time : 30 mins. cook time : 30 mins. resting time (for dough) : 30 mins. total time : 1 hr 30 mins. cuisine greek.
Tiropitakia Mini Greek Cheese Pies The Mediterranean Dish Instructions. before starting this recipe, preheat the oven to 180°c (350°f), grease, and line a baking sheet with parchment paper. in a large bowl, crumble the feta cheese and add the ricotta and kefalotyri cheeses, followed by the beaten eggs. combine the cheese and eggs until well combined. Preheat your oven to 350˚f. line two baking sheets with parchment paper. make the filling: crumble 8 ounces of feta into a medium mixing bowl. add the 8 ounces of anthotiro, cream cheese, or drained ricotta. lightly beat a large egg and add, along with 1 4 teaspoon of salt and pepper. stir gently to combine. Place the triangles onto a lightly greased with butter, and brush the tops of each pastry with melted butter. bake on the center rack of the oven for about 40 minutes or until golden and crisp. assemble the pies and freeze until they are frozen solid. wrap the trays in plastic wrap or put the pies in freezer safe bags. For the egg wash: 1 egg yolk and 2 tablespoons water. preheat the oven to 350 degrees fahrenheit, 160 degrees celsius. to make the dough combine the flour, salt, and sugar in a large bowl and whisk well to combine. in another large mixing bowl, combine the olive oil, lemon juice, yogurt, and egg. whisk well to incorporate all the ingredients.
Comments are closed.