Greek cuisine · Desserts & Sweets

Galatopitakia Tiganita

Fried pastry pockets filled with firm semolina cream, tossed hot in cinnamon sugar.

Ingredients · for 6 servings

• 600 ml whole milk
• 80 g durum semolina
• 100 g sugar for the cream
• 2 eggs
• 1 tsp vanilla extract
• 1 organic lemon (zest)
• 300 g wheat flour
• 150 ml lukewarm water
• 2 tbsp olive oil
• 600 ml frying oil
• 100 g sugar for coating
• 1 tbsp cinnamon

Instructions

1. Bring the milk to a boil with 100 g sugar and the grated lemon zest, sprinkle in the semolina and cook while stirring for 5 min. into a thick paste; off the heat, stir in the whisked eggs and vanilla extract.
2. Spread the cream into a shallow dish, cover with cling film directly on the surface and chill for 2 hrs., until firm enough to slice.
3. For the dough, knead flour, olive oil and the lukewarm water for 8 min. into a smooth, supple dough and let it rest covered for 30 min.
4. Roll the dough out thinly and cut circles of 10 cm diameter; place 1 tsp of the firm cream in the center of each, brush the edges with water, fold over and press firmly closed with a fork.
5. Heat the frying oil to 175°C and fry the pockets in batches for 2–3 min. per side, until evenly golden brown and covered in bubbles.
6. Drain briefly on kitchen paper, toss still hot in the sugar-cinnamon mixture and serve lukewarm.