Sfakianopites

For lovers of Cretan cuisine and beyond.

What we need:

For the dough

1/2 pound of flour

1/4 cup raki or ouzo 

2 tablespoons oil

1 cup water

pinch of salt

For the filling

Cream cheese 1/2

Method

Mix the flour with the oil to lubricate the flour well.

Add the remaining ingredients.

Divide the dough into 10 balls.

Allow the dough to mature.

After about half an hour to get every ball, open little hands, put a little cream cheese in the center and close it like a pouch.

Put us to the bench with the closed side to kato.To press lightly with the palm of us over with a rolling pin to roll out our size pasta dish.

Put a little oil in a pan and fry each one by one sfakianopites. If the leaves have opened -meaning bubbles that have kept air-through with a toothpick to tweak to leave the air.

When they are fried drizzle with honey or salty Parmesan.