«Πουρέκκια» Πηγή: Μουσείο Κυπριακών Τροφίμων και Διατροφής
Sweet pourekia with vanilla cream.
Name - Recipe
Μπουρέκια με γέμιση κρέμας.
For the dough:
8 cups of flour
1 cup of olive oil
~2 ½ cups of water
For the cream:
6 cups of milk
6 tablespoons sugar
6 tablespoons corn flour
vanilla
Sift the flour. In a bowl, add the flour, pour the oil and water and knead. When the dough is well kneaded, rest it for an hour. In a small bowl, stir the cornflour in 1 cup of milk. In a pot, put the rest of the milk, the corn flour mix, the sugar and vanilla and stir in medium heat until the mixture thickens to a creamy consistency. Remove from heat. Sprinkle some flour to the table, roll the dough to a pastry sheet and cut squares of about 10x10cm each. Take a tablespoon of the cream and place it on the dough sheet on each square, fold the dough and cut with a glass to form a crescent. In a pan, heat the oil and fry the pourekia. Turn them once and when cooked, place them on a tray lined with paper to absorb the oil. Transfer the pourekia to platter and serve. (Ministry of Agriculture 2010, Cypriot traditional preparations, 60-61).
Frying.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Varvara Yangou, Argyro Xenofontos
Άνοιγμα φύλλου για την παρασκευή πουρεκιών. Πηγή: Στάλω Λαζάρου.
Παρασκευή πουρεκιών. Πηγή: Στάλω Λαζάρου.
Πουρέκια άψητα. Πηγή: Στάλω Λαζάρου.
Πουρέκια άψητα. Πηγή: Στάλω Λαζάρου.
Φρεσκοτηγανισμένα πουρέκια. Πηγή: Στάλω Λαζάρου.
Σερβιρισμένα πουρέκια, πασπαλισμένα με ζάχαρη άχνη. Πηγή: Αυγούστα Στυλιανού.
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