Lychnarakia are Cretan sweet pastries shaped in the form of old-fashioned oil lamps. They are typically made with myzithra (anthotyro) cheese which is flavoured with cinnamon, vanilla or lemon zest. This is set within a filo pastry shell. This Easter variant is made with a blend of mascarpone, ricotta and feta cheese flavoured with herbs and lemon (it’s traditional to serve herb pies for Easter in Greece). The cheese mix is baked in a shortcrust pastry.
Prep time 75 minutes/Cook time 25 minutes/Makes 18-20
Ingredients:
550g (19 ½ oz) plain flour, plus extra to dust
1 tsp baking powder
1½ tsp fine sea salt
2 large eggs, plus 1 extra egg to glaze
150ml (3/5 cup) extra virgin olive oil
150ml (3/5 cup) milk
zest of ½ lemon
2 tbsp sesame seeds, optional
4-5 mint leaves, finely sliced, to serve
For the cheese filling
150g (3/5 cup) ricotta
150g (3/5 cup) mascarpone
100g (1 cup) feta cheese, crumbled
½ tsp dried oregano
1 tsp dried mint
1⁄2 tsp dried thyme
Finely-grated zest of 1⁄2 lemon
1⁄2 tsp flaky sea salt
1 large egg
Method:
For the dough, sift together the flour, baking powder and salt into a bowl. Whisk 2 eggs with the oil, milk and lemon zest in a large bowl, then gradually work in the flour mixture. Knead gently until you have a soft dough. Shape into a ball, then cover with a cloth and set to rest while you prepare the filling.
Combine all the cheeses in a food processor and blitz until the mixture thickens (you can also use an electric hand mixer).
Pre-heat the oven to 200°C (180°C fan/400F/gas mark 6). Cut out about 20 squares of baking paper, each 10-12cm (4-5 in) each side.
Turn the dough onto a floured work surface and roll out to about 3mm (1/8 in) thick. Now use a 10cm (4 in) diameter pastry cutter to stamp out pastry circles (re-roll the trimmings as necessary). Place each one on a piece of baking paper to help you turn the pastry around later, when you pinch it to create a fluted tartlet.
To shape, place spoonfuls of the cheese mix in the centre of a pastry circle and flatten a little, but leave a 1cm (1/2 in) border all around the edge. Use your thumb and index finger to pleat and pinch the pastry together, forming raised sides all around the filling, turning the baking paper in your palm as you. Repeat this process to prepare all the lychnarakia, then transfer to 2 large baking trays.
Whisk the egg with 1 tbsp of water. First brush the outsides of all the lychnarakia, in upward movements, then brush the tops, including the cheese mix. Sprinkle with the sesame seeds, if using, and transfer to your pre-heated oven. Bake for 20-25 minutes until golden.
Serve warm, scattered with the thinly sliced fresh mint.
