This is quite a typical baked good to buy in the bakery when you are in a hurry and you want something to eat. The recipe is quite simple and you can try it home!
ingredients
- 110ml water (if it is a bit warm – not too warm to kill the yeast – it will be faster the yeast to do its job!)
- 3gr fresh yeast
- 1/2 teaspoon sugar
- 140gr bread flour
- 30gr normal flour
- pinch of salt
- 1 tablespoon olive oil
- 35gr Manouri cheese (or a fresh cheese like anthoteero or ricotta after letting it remove most of its liquid)
- 15gr graviera (or a string cheese like mountain cheese – Bergkäse)
- 1 Mozzarella (was about 85gr)
- 2 tablespoons Creme fraiche
- 1 tablespoon milk
- freshly grounded pepper
Steps
- Add in a bowl the water, the sugar and the yeast and mix
- Add the flours and the salt and knead for a bit
- Make a ball with your dough and ad on top the olive oil and cover the exterior of your dough, so that it doesn´t get dry
- When your dough doubles in size, flour a surface and flatten your dough
- You want to give it the shape of a diamond
- Place it on a baking paper and fold a couple of times the limits of your dough, so that you can put later the filling
- Let the dough rest for a bit (in 20 degrees room temperature we let it rest like 30 minutes)
- Add all the cheese, the creme fraiche, freshly grounded pepper and the milk in the bowl you had your dough and mix it well
- Preheat the oven in 250 degrees
- When the 30 minutes (or more if your house is colder) passed, place the filling in the “boat” of dough you have there and place it in the oven.
- The moment you place your peinirli in the oven lower the temperature to 200 degrees and when it starts getting golden stop the oven and remove it. In our oven it needs 15-20 minutes
- Enjoy it warm but not directly after removing it from the oven cause the burning cheese cause cause quite bad burns in your mouth
Yannis and Stella @Apollon, Naxos 