Glykia Tyropita, which means sweet cheese pie, is a concoction of mine made with anthotyro and cream cheese and filled with orange, wrapped in phyllo and baked in muffin tins.
I was inspired to make them 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 and baked them in muffin tins. They were very 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.
Then 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, gave it a nice citrus flavour.
If you have citrus spoon sweets you may try other flavours like lemon, bergamot, Seville oranges ( bitter oranges), or kumquat preserve.
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.
- 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
- Icing 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 cinnamon on top.
Kopiaste and Kali Orexi!