Pischies is a Cypriot traditional fried pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.
These pastries are very easy to make and very tasty. You can make the dough from scratch but we usually make pischies when we have leftover dough and of course we have left over syrup, after preparing daktyla or anything else made from dough, so we have a different and very delicious pastry as well.
The dough is rolled out very thin. It is then brushed it with olive oil and some sugar and cinnamon are sprinkled on top. The phyllo is then and cut into pieces, 4 – 5 cm long. The cut side faces up and it is rolled again into a thin dough. When fried, we have lots of layers of phyllo with cinnamon and sugar.
After frying them, we can either bathe them in the syrup, which is the traditional way, or we can serve them with honey, petimezi (grape syrup), left over syrup from spoon sweets or any other syrup you like.
You can also toast some almonds, crush them and mix them with sugar and cinnamon and sprinkle some on top of the honey.
Pischies (Cypriot fried Phyllo Pastry)
- Leftover dough
- Olive Oil
- More olive oil or vegetable oil to fry them
- Honey or syrup to drizzle on top
- Roasted almond, crushed to serve ton op (optional)
- Roll out the phyllo as thin as possible. See How to make Homemade Phyllo by hand or on a Pasta Maker.
- Full instructions with video on my blog.
- Add olive oil, sugar and cinnamon.
- Spread it with a brush or with your fingers.
- Make sure it covers the whole surface of the phyllo.
- Make it into a roll.
- Cut it in pieces about 8 cm / 3 inches long.
- Turn the cut piece, circles to face down and press it with your hand.
- Using the rolling pin and thin it up to about ½ cm.
- Heat some olive oil in a non-stick frying pan.
- Fry on one side until golden and then turn it over until golden.
- Drizzle some Greek honey on top and toasted almonds and enjoy!
This and many other Cypriot recipes are included in my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”
Other related Recipes:
Kopiaste and Kali Orexi,