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Making Pischies (fried pastry) with video

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.

Pischies with honey2

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.
Making pischies

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.

Rolling pischies

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 with honey

Pischies (Cypriot fried Phyllo Pastry)


  • Leftover dough
  • Olive Oil
  • Sugar
  • Cinnamon
  • More olive oil or vegetable oil to fry them
  • Honey or syrup to drizzle on top
  • Roasted almond, crushed to serve ton op (optional)


  1. Roll out the phyllo as thin as possible.  See How to make Homemade Phyllo by hand or on a Pasta Maker.
  2. Full instructions with video on my blog.
  3. Add olive oil, sugar and cinnamon.
  4. Spread it with a brush or with your fingers.
  5. Make sure it covers the whole surface of the phyllo.
  6. Make it into a roll.
  7. Cut it in pieces about 8 cm / 3 inches long.
  8. Turn the cut piece, circles to face down and press it with your hand.
  9. Using the rolling pin and thin it up to about ½ cm.
  10. Heat some olive oil in a non-stick frying pan.
  11. Fry on one side until golden and then turn it over until golden.
  12. 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!”

My second cookbook «More Than A Greek Salad», is also available on all Amazon stores. Read more here.


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Kopiaste and Kali Orexi,

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4 Responses

  1. Peter M

    Aren’t the simplest things the tastiest?

    Keep on posting the Cypriot foods!

  2. Ivy

    In fact they are.

  3. Bellini Valli

    “Sis” Ivy is that you???…wink…wink…I don’t have my glasses on dear 😀 These pishies sound amazing. My mom used to add raisins to leftover pie dough and this was better to me than the pie!! In fact I love to eat raw dough…that should have been one of my bad habits in the MEME!!

  4. Ivy

    Let me try and translate a proverb we say here in Greece. Where you are, I used to be, and where I am, you will soon be. Meaning that I was once your age but soon you will become my age (I like this wink, wink).