Introduction

Bourekia tis Anaris are traditional Cypriot pastries filled with Anari cheese, a soft and slightly sweet cheese similar to ricotta. These pastries can be either sweet or savory, depending on the additional ingredients used in the filling. Bourekia tis Anaris are typically baked until golden brown, creating a delightful and flavourful treat perfect for any occasion.

Instructions

1. Prepare the Dough:

• • In a mixing bowl, combine the flour and salt.
  • Add the olive oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
  • Gradually add warm water, mixing until a soft, pliable dough forms.
  • Knead the dough on a lightly floured surface until smooth. Cover with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Filling:

• • In a bowl, combine the Anari cheese, sugar, ground cinnamon, and vanilla extract (if using). Mix well.
  • Add the beaten egg to the mixture and stir until fully incorporated.

3. Assemble the Bourekia:

• • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Divide the dough into small balls (about the size of a walnut).
  • On a floured surface, roll each ball into a thin circle or oval.
  • Place a spoonful of the Anari filling onto one half of each circle, leaving a small border around the edges.
  • Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative edge.

4. Bake the Bourekia:

• • Place the bourekia on the prepared baking sheet. Brush the tops with the egg wash (beaten egg mixed with water).
  • Bake in the preheated oven for 20-25 minutes, or until golden brown.

5. Serve:

• • Allow the bourekia to cool slightly on a wire rack. Dust with powdered sugar if desired.

Tips

• Dough Consistency: Ensure the dough is not too sticky or too dry. Adjust with a little more flour or water as needed.
• Filling Variations: For a savory version, omit the sugar and vanilla extract and add chopped fresh herbs like mint or parsley to the cheese filling.
• Sealing the Pastries: Ensure the edges are well sealed to prevent the filling from leaking out during baking.
• Storage: Bourekia can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat them in a warm oven before serving.