Bourekakia | Recipes


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For the filling
  • 1 kilo mizìthra cheese
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • 5 tablespoons flour
  • 1 cup milk
  • 3 tablespoons sugar
  • 1/2 kilo phyllo pastry
For the syrup
  • 1 cup sugar
  • 1 wine glass cognac
  • Some cinnamon
  • 1 glass water
  • 1 small cup lemon juice


Heat the butter in a skillet and pour in the flour. Remove mixture from heat and let it cool. Next, pour in the milk, add the mizithra cheese, the sugar and the cinnamon and stir well, until you have a smooth mixture. Lay 2-3 pastry sheets, spread the filling on top and fold them into the shape of a sariki. Bake them in the oven until golden brown. Then, take them out and let them cool. Prepare the syrup and pour over the cool patties.