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Poura (walnut rolls)



  • ½ kg fyllo pastry
  • ½ kg chopped walnuts
  • 2 tbs sugar
  • 2 tbs breadcrumbs
  • 1 tsp cinnamon
  • 4 tbs sesame
  • 4 cups sugar
  • 4 cups of water
  • 4 cups of water


Prepare the syrup, so that it will be cold when the poura are cooked: boil the water with the sugar and orange slices until syrup is formed, but not as thick as that for tzevremedakia. Mix together the chopped walnuts, sugar, breadcrumbs, cinnamon and sesame. Cut the fyllo pastry exactly as for tzeveremedakia, take two of them, brush with oil on the inside and spread the filling over the whole surface (i.e. not as in tzevremedakia, where it is only spread along one side). Fold over the sides so that the filling cannot escape, brush the inside with oil and roll up into a cylinder. Arrange in a lightly oiled dish, not too close together, and brush the surfaces with oil. Bake in a preheated oven, exactly as for tzeveremedakia. As soon as they are ready, remove from the oven and pour over the cold syrup.

Source: Prefectural Committee for Touristic Promotion of Rethymnon

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