Bourekia, cheese pie Recipe
Bourekia, cheese pie
Flavors of Cyprus
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: A few minutes (fried) or 20 minutes (baked)

Difficulty: Easy
Chef's Note

For two weeks before the Lenten fast begins, Cypriots celebrate. Processions and activities animate the island's life. The second week of Carnival is called Tyrini, or "cheese week." The specialty during that time is bourekia, anari cheese pastries flavored with cinnamon.

(1) Anari cheese
Anari is a white, mild curd cheese made from whey (a by-product of the production of other cheeses such as halloumi), to which a small amount of goat's or sheep's milk (5-10%) is added. Low in fat, anari is similar to cottage cheese or ricotta.

For 10 servings

- 500 g unsalted Anari cheese (1)
- 1 tsp. ground cinnamon
- 185 ml / 3/4 cup sugar
- 2 Tbsp. rose water
- 500 g phyllo pastry
- 100 g melted butter
- 125 ml / 1/2 cup honey or 500 ml / 2 cups syrup
  1. Beat the anari cheese with the fresh cream.
  2. Add the cinnamon, sugar, and rosewater and mix thoroughly.
  3. Cut the phyllo pastry into 7cm squares. Use 2 or 3 sheets of pastry per pie.
  4. Place a piece of pastry on a clean surface and brush with a little melted butter.
  5. Add another sheet of pasty and brush lightly with butter, then cover with another sheet.
  6. Add one tablespoon of cheese mixture to the centre and fold the pastry over to make a triangle.
  7. Brush the tops of the pies with melted butter and bake or deep fry until golden brown.
  8. Cover with honey or syrup.
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