Mini cheese pies – flutes (Bourekakia)

salty nutritious chef
INGREDIENTS
PRODUCT
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Zois milk full fat
Zois milk full fat
choriatiko-packshot-gallery-0
White cheese Choriatiko
White cheese Choriatiko
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Strained yogurt 2% fat
Strained yogurt 2% fat
METHOD
  1. In a bowl, add the yeast, the lukewarm Zois milk full fat, the sugar and mix, until the yeast is dissolved.
  2. Add the Strained yogurt 2% fat, the egg, the sunflower oil and stir well with a hand whisk.
  3. Put the flour and the salt inside, resume whisking for a while and then start kneading with your hands.
  4. Place the dough in a bowl, cover it with a plastic wrap and leave it in a warm place for 1 hour, until it gets double in size.
  5. On a greased working surface, knead the dough with your hands, form into a roll and cut in 10 pieces. (approximately 200 g. each)
  6. Roll out the phyllo dough with a rolling pin and cut it in 8 triangle pieces.
  7. Fill the dough pieces with some White cheese Choriatiko and wrap them, from the widest side to the top.
  8. Put the mini cheese pies in a baking pan lined with parchment paper, cover them with a kitchen towel and set them aside for 30’ to rise, then brush with the egg.
  9. Bake at preheat oven set to resistances at 200 oC for 20′-30′.
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