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  • Mykonian honey pie

    Mykonian honey pie

    (for a square baking pan 40×40 cm)

    For the phyllo dough
    600 gr soft flour
    5 gr baking powder
    20 ml extra virgin olive oil
    1 tsp salt
    100 ml water

    For the filling
    1 kg sweet tyrovolia cheese
    300 gr granulated sugar
    150 ml honey
    3 eggs
    1 tsp cinnamon powder

    For the syrup
    150 ml water
    80 gr granulated sugar
    50 ml honey


    Place all ingredients for the phyllo dough into the mixer, except for the water which should be poured gradually depending on how much is needed. Beat until it becomes a smooth dough. Wrap it in a transparent food wrap and let it rest.

    Prepare the filling, stirring by hand all ingredients in a bowl, until it becomes a homogenous cream without lumps. Leave it aside.

    Prepare the syrup, boiling all ingredients in a small cooking pan for 2-3 minutes.

    Divide the dough in two parts and spread it on a lightly floured kitchen counter. Roll out two thin sheets. Preheat the oven at 170°C-180°C. Butter the baking pan and lay one sheet of phyllo dough. Add the honey pie filling and lay another sheet. Press the edges together with your fingers so they can stick. Bake for about 1 hour. When done, and while it is still hot, brush the pie with the syrup.

    by Spyros Artelaris, ΒΗΜΑgourmet

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