Cretan Patouda with Spoon Sweet Quince

Preparation Time
Waiting Time
Difficulty Level


In a large bowl, we put the dough ingredients. We knead until we get a very tight or too soft dough, we cover it with a membrane and we let it rest. At the same time, we prepare the filling as follows: We put all the filling ingredients in a bowl except the honey and we mix lightly. Then we spread with honey the ingredients  and we mix them together. We leave the filling aside for 10 minutes until all fragrances appear. Then we roll the dough on a sheet of 2-3 cm thick. With a small plate, we cut into small round pieces. We place in the middle and a little bit to the side of the dough about 1/3 of the spoon filling. We close the dough, casing the filling into it. We press a little bit with our finger on the joints and we put them in a baking sheet. We bake in preheated oven at 175 ° C for 35 ‘. We remove and we let them cool down, we sprinkle with rosewater and we sprinkle with caster sugar.

Chef: Giorgos Makris



  • 600 gr Cretan Pie Flour MILLS OF CRETE
  • 100 ml Olive Oil Rafine
  • 65 gr butter
  • 140 ml Orange Juice CRETA FRESH
  • 65 ml cretan raki
  • 0.5 lemon zest
  • 0.5 lemon juice
  • 5 gr baking powder

  • 200 gr ground almonds and nuts
  • 50 gr roasted sesame
  • 80 gr spoon sweet quince in pieces with its syrup
  • 0.5 teaspoon grated nutmeg
  • 0.5 tablespoon cinnamon and carnation
  • 35 gr roasted rusk
  • 1 tablespoon sugar
  • 75 gr honey (we warm it up until it is dissolved and we add a little bit of water to boil together with the honey)
  • 1.5 tablespoon Olive Oil ABEA Classic
  • rosewater (for the serving)
  • caster sugar (for the serving)


  • Baking dish
  • Large Bowl