Inspired by Cypriot Bourekia, which are made with homemade phyllo, anari (whey cheese similar to ricotta), cinnamon and orange blossom water, I made these easy, cheesy, beautiful desserts with store bough phyllo. They were easy to make and tasted wonderful.
I put the cream cheese and anthotyro in the mixer bowl and mixed them together adding icing sugar and testing to see if they were sweet enough. I added orange blossom water and cinnamon, which is a combination with we use with anthotyro in Cyprus. I then added an egg and mixed all the ingredients together to make the filling. I remembered that I still had some caramelized orange peels which I decided to use when I was putting the cream in the tins.
I must say that the following day when they were cold, they tasted even better, because the flavour of the orange mixed in the cream and gave it a nice citrus flavour.
If you have citrus spoon sweets you may try other flavours like lemon, bitter orange, bergamot or kumquat preserve.
Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie), recipe by Ivy
Preparation time: 15 minutes
Baking time: 45 minutes
- 10 phyllo sheets
- 2 tbsp butter
- 150 grams cream cheese
- 150 grams anari (anthotyros or ricotta)
- 3 – 4 tbsp icing sugar
- 1 egg
- 1/2 tsp cinnamon
- 1 tbsp orange blossom water
- Caramelized orange peels or other citrus spoon sweet
- 1 tbsp demerara sugar
- Ιcing sugar to sprinkle on top
Cut the phyllo sheets into rectangular or square pieces about 12 x 15 cm or 15 x 15 cm depending on the size of your phyllo sheets and your aluminum foil cups or you can use your ramekins or cupcake tins.
Heat the butter to melt and brush the cups and then brush each piece of phyllo with some butter and place three or four sheets in the cups.
Fill them with the mixture and add one teaspoon of caramelized orange peels on top.
Fold the pieces of phyllo towards the centre and if they are not already buttered, brush them lightly.
Sprinkle some brown sugar on top and bake in a preheated oven to 180 degrees Centigrade for about 45 minutes until golden brown and crispy. (Sorry I don’t have any pictures to show here as the battery of the camera emptied).
Serve sprinkling some extra icing sugar and extra cinnamon on top.
I am submitting this recipe to Lore, of Culinarty, for her event Original Recipes.
Since this is also a pie, I wish to remind my friends who wish to participate to the Sweet Pies Event that they still have time until the end of October to bake a pie, a tart, a tartlette, crumble anything with a filling and don’t forget the Chef’s Knife I promised you.