Pischies is a Cypriot traditional 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.
The recipe is included in my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,