https://www.cook-tube.eu/lychnarakia-christoygennon/
For the dough:
• 150 g sheep butter (or butter made from sheep's milk)
• 150 g sugar
• 3 eggs
• 2 g vanilla or ¼ teaspoon
• ½ orange zest
• 540 g all-purpose flour
For the filling:
• 50 g Vitam margarine
• 250 g pumpkin, cut into small pieces
• 500 g Anthotyro (sweet myzithra, a traditional Greek fresh cheese) or ricotta or a mild creamy cheese made from sheep's or goat's milk
• 30 g finely chopped raisins
• 35 g Walnuts
• 50 g Sugar
• 2 Egg Yolks
• 40 g Cornstarch
For the brushing:
2 egg yolks, a little bit of milk, and a generous pinch of cinnamon.
Instructions:
For the filling:
We cut the pumpkin into small pieces and place it in a pan with the Vitam (margarine) over medium heat.
When the pumpkin has softened, we transfer it to a bowl.
We mash it until the pieces break down completely and let it cool.
We add the remaining ingredients.
We mix the mixture well.
We cover it with Saran wrap and place it in the fridge until we prepare the dough.
For the dough:
We place the butter (which has been left at room temperature) in a bowl.
We add the sugar, vanilla, and orange zest.
We beat with a mixer at high speed until it becomes fluffy.
We add the eggs and continue to beat until a smooth and uniform cream is formed.
We gently mix with a fork.
We add the flour little by little, mixing gently with the fork.
When the dough starts to firm up, we take out the fork and knead with our hand until it becomes a firm dough.
Be careful, you may not need all the flour.
We roll out the dough with a rolling pin into a thin sheet.
With a 10 cm cookie cutter, we cut the dough.
With a teaspoon, we add the filling to the dough.
Then we take the sheet with the filling in our hand and with the other hand, we push the edge inwards, creating a tip that we press to seal.
We place them on a tray with baking paper and gently press along the edges to shape them as desired.
In a bowl, we beat the egg yolks with the milk and cinnamon.
With a pastry brush, we carefully brush the pies.
We bake in a moderate oven for about 30 minutes until they take on a nice golden brown color.
For the dough:
• 150 g sheep butter (or butter made from sheep's milk)
• 150 g sugar
• 3 eggs
• 2 g vanilla or ¼ teaspoon
• ½ orange zest
• 540 g all-purpose flour
For the filling:
• 50 g Vitam margarine
• 250 g pumpkin, cut into small pieces
• 500 g Anthotyro (sweet myzithra, a traditional Greek fresh cheese) or ricotta or a mild creamy cheese made from sheep's or goat's milk
• 30 g finely chopped raisins
• 35 g Walnuts
• 50 g Sugar
• 2 Egg Yolks
• 40 g Cornstarch
For the brushing:
2 egg yolks, a little bit of milk, and a generous pinch of cinnamon.
Instructions:
For the filling:
We cut the pumpkin into small pieces and place it in a pan with the Vitam (margarine) over medium heat.
When the pumpkin has softened, we transfer it to a bowl.
We mash it until the pieces break down completely and let it cool.
We add the remaining ingredients.
We mix the mixture well.
We cover it with Saran wrap and place it in the fridge until we prepare the dough.
For the dough:
We place the butter (which has been left at room temperature) in a bowl.
We add the sugar, vanilla, and orange zest.
We beat with a mixer at high speed until it becomes fluffy.
We add the eggs and continue to beat until a smooth and uniform cream is formed.
We gently mix with a fork.
We add the flour little by little, mixing gently with the fork.
When the dough starts to firm up, we take out the fork and knead with our hand until it becomes a firm dough.
Be careful, you may not need all the flour.
We roll out the dough with a rolling pin into a thin sheet.
With a 10 cm cookie cutter, we cut the dough.
With a teaspoon, we add the filling to the dough.
Then we take the sheet with the filling in our hand and with the other hand, we push the edge inwards, creating a tip that we press to seal.
We place them on a tray with baking paper and gently press along the edges to shape them as desired.
In a bowl, we beat the egg yolks with the milk and cinnamon.
With a pastry brush, we carefully brush the pies.
We bake in a moderate oven for about 30 minutes until they take on a nice golden brown color.
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Creativity