| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Greek | Desserts, Greek | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Plain flour |
| 1 | pn | Salt |
| 1 | T | Caster sugar |
| 1/3 | c | Butter |
| 1 | Egg, separated | |
| 2 | t | Lemon juice |
| 2 | T | Cold water |
| 500 | g | Mizithra or ricotta cheese |
| 1/2 | c | Honey |
| 1 | T | Caster sugar |
| 1 | pn | Salt |
| 3 | Eggs | |
| 2 | t | Lemon juice |
| 2 | t | Ground cinnamon |
| minutes | ||
| 86302 | 9 1), 9 1 |
INSTRUCTIONS
Oven temperature: 200 C (400 F), reducing to 170 C (325 F) Cooking time: Sift flour, salt and sugar into mixing bowl. Cut in butter with 2 knives, then rub with fingertips until mixture resembles fine crumbs. Beat egg yolk with lemon juice and cold water and blend in, using knife. When dough clings together knead lightly until smooth, cover and rest for 30 minutes. Beat cheese until smooth, gradually beat in honey and sugar. Beat in eggs, lemon juice and 1 teaspoon cinnamon. Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle. Line a greased 25 cm (10 inch) springform tin or pie plate with the pastry. Lightly beat egg white and brush some of this over pastry. Pour cheese mixture into pastry case and smooth top. Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a further 30 minutes until set. Switch off heat and open over door slightly. Leave pie in oven until cool. Dust with remaining cinnamon and serve cut in wedges or in traditional diamond-shaped pieces. Note: Store honey pie in covered container in refrigerator. Bring to room temperature before serving. From: "The Complete Middle East Cookbook" by Tess Mallos (ISBN: 1 Typed for you by Karen Mintzias
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