honey and cheese cake (siphnopitta)
Honey and Cheese Cake (Siphnopitta) Source: The New Book of Middle Eastern Food by Claudia Roden Makes 6 to 8 servings. A Greek Easter specialty, especially renowned on the island ...
Ingredients
- 12/3cupall-purpose flour
- 1/2teaspoonsalt
- 1cupunsalted butter, chilled (2 sticks)
- 1poundricotta cheese
- 4eggs
- 1/2to 2/3 cup honey, to taste
- 2teaspoonground cinnamon (divided)
Directions
- 1
Honey and Cheese Cake (Siphnopitta) Source: The New Book of Middle Eastern Food by Claudia Roden Makes 6 to 8 servings
- 2
A Greek Easter specialty, especially renowned on the island of Siphnos
- 3
Myzithra, a soft, fresh, unsalted cheese made from sheep's milk, is used there, but ricotta cheese may be substituted
- 4
12/3 cups all-purpose flour 1/2 teaspoon salt 1 cup unsalted butter, chilled (2 sticks) 1 pound ricotta cheese 4 eggs 1/2 to 2/3 cup honey,
- 5
Work the chilled butter into the flour mixture with your hands, or with short pulses if using a food processor
- 6
Gradually add 3 to 4 tablespoons water, just enough to make the dough hold together in a soft ball
- 7
Handle it no further, wrap it in plastic wrap, and chill for about 30 minutes
- 8
Preheat the oven to 350 degrees F