Lihnarakia

50΄
Preparation Time
30΄
Waiting Time
60
Portions
2
Difficulty Level

Directions

We beat the oil with the sugar and we add the two eggs whipped, the salt, the yoghurt, the milk and slowly the self rising flour. We knead them all together and we let the dough expand. We put the mizithra to the vegetable mill. We add 2 egg yolks, vanilla, honey, zest, half a teaspoon of cinnamon and butter and we mix. Gradually we add the sugar and we stir well.
We roll out the dough in a medium size and we cut it into round dough pieces. We take with a liquid spoon some of the filling and we put it in the center of each dough piece. We make the lynchakara by “stinging” the dough around. We spread the lychnarakia with the 2 egg yolks whipped and then we sprinkle them with cinnamon. We place the lynchnarakia in a buttered baking dish and we bake them in a moderately preheated oven for 30 minutes.

Ingredients

CALCULATE PORTIONS:

  • FOR THE PHYLLO

  • 2 kg Self Rising Flour MILLS OF CRETE
  • 650 gr sugar
  • 500 gr Extra Virgin Olive Oil Tsounato ABEA
  • 125 gr Cow Milk VERO CRETAN
  • 100 gr Strained Yogurt VERO CRETAN
  • 5 gr salt
  • 6 medium eggs

  • FOR THE FILLING

  • 2 kg sweet mizithra
  • 300 gr sugar
  • 20 gr butter
  • 15 gr cinnamon
  • 2 vanilla packets
  • 2 egg yolks
  • 4 tablespoons honey
  • 1 tablesppon lemon zest
  • 2 egg yolk whipped for the spreading

Equipment

  • Baking Dish

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