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Cypriot anari cheese pastries are small baked turnovers filled with anari, a mild whey cheese from Cyprus, mixed with sugar, cinnamon, and orange zest. The dough bakes up light and a little crisp, while the filling stays soft and just sweet enough to feel like a treat.
I make these with well-drained ricotta most of the time, since anari can be hard to find outside Cyprus. The taste is close enough that most people won’t notice the swap.
The filling should be thick, not runny, or it will leak out while the pastries bake. Draining the cheese well before mixing is the one step that makes the biggest difference.
These are good with coffee in the morning, not unlike soft Cypriot tahini rolls, or as a simple dessert after dinner. You don’t need any special equipment, just a rolling pin and a bit of patience while you shape the rounds.
Why You’ll Love This Recipe
- Anari or ricotta filling stays soft while the dough bakes light and crisp
- No yeast in the dough, so there’s no long wait to shape and bake
- Good keeper for two to three days, so you can bake ahead
- Simple to shape into small half-moon turnovers with a fork seal
Ingredient Notes
- Anari cheese: A mild Cypriot whey cheese, similar to ricotta but drier. If you can’t find it, use well-drained ricotta instead.
- Ricotta (substitute): Press it in a fine-mesh sieve for 30 minutes before mixing, or the filling will be too wet and leak during baking.
- Orange zest: Adds a light citrus note that cuts through the sweetness. Lemon zest works too, in the same amount.
- Semolina: A small amount helps soak up extra moisture in the filling. Fine breadcrumbs can stand in if you don’t have semolina.
- Honey: Warm it slightly before drizzling so it soaks into the crust instead of pooling on top.
Baked Cypriot Anari Cheese Pastries with Honey and Cinnamon
Ingredients
Method
- In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together.
- Add the olive oil and rub it into the flour with your fingers until the mix looks like damp sand.
- Pour in the warm milk and mix with a spoon, then knead by hand for 2 to 3 minutes until you have a soft, smooth dough that isn't sticky.
- Cover the bowl and let the dough rest for 20 minutes at room temperature.
- While the dough rests, drain the anari or ricotta in a fine-mesh sieve for 30 minutes if it looks watery.
- In a bowl, mix the drained cheese with the sugar, egg, cinnamon, orange zest, and semolina until smooth.
- Heat the oven to 190 C / 375 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
- Roll the dough on a floured surface to about 3 mm thick. Cut into rounds about 10 cm / 4 inches across with a cutter or glass, you should get about 16 rounds.
- Spoon about 1 tablespoon of filling onto one half of each round. Fold the dough over into a half-moon shape and press the edges together, then crimp with a fork to seal.
- Place the pastries on the sheet pan, leaving space between them. Brush the tops with beaten egg and sprinkle with sesame seeds, if using.
- Bake for 20 to 22 minutes, until the pastries are deep golden brown all over, not just on top.
- Let the pastries cool on the pan for 5 minutes, then move them to a wire rack. Drizzle warm honey over the top and dust with the cinnamon sugar. Serve warm or at room temperature.
Notes
- Drain wet ricotta in a sieve for 30 minutes before mixing the filling.
- Rest the dough 20 minutes so it rolls out without shrinking back.
- Don't overfill the rounds or the seams will split in the oven.
- Sesame seeds are optional but add a nice crunch to the crust.
Tips for Success
- Drain the ricotta or anari well before mixing, or the filling will make the dough soggy.
- Roll the dough to an even 3 mm thickness so the pastries bake at the same rate.
- Seal the edges firmly with a fork so the filling doesn’t leak out in the oven.
- Warm the honey before drizzling so it soaks into the pastry instead of sitting on top.
- Space the pastries out on the sheet pan so the sides brown instead of steaming each other.
Variations
- Add a spoon of raisins soaked in brandy to the filling for a boozy Cypriot touch.
- Swap the round shape for small triangles by cutting squares and folding them corner to corner.
- Use a pinch of ground mahlepi in the dough for a more traditional Cypriot aroma.
Storage and Reheating
Store baked pastries in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. They soften slightly as they sit, which is normal for a cheese filling.
To bring back the crisp edges, reheat them in the oven at 160 C / 320 F for 8 to 10 minutes. Skip the microwave, since it makes the dough go chewy instead of crisp.
You can freeze the baked pastries for up to 2 months. Thaw them in the fridge overnight, then reheat in the oven as above before serving.
Serving Suggestions
These pastries go well with a small cup of strong coffee, especially in the morning. The sweetness is light enough that it doesn’t need much else alongside it.
For a bigger spread, add a bowl of Greek yogurt with honey and some fresh orange slices. The orange echoes the zest in the filling.
Serve them warm from the oven or at room temperature later in the day, both work fine.
FAQ
Why did my anari cheese pastries turn out soggy on the bottom?
Wet cheese is almost always the cause. If the anari or ricotta hasn’t been drained, the extra liquid soaks into the dough while baking and keeps the bottom pale and soft. Drain the cheese in a sieve for 30 minutes before mixing, and don’t overfill each round.
Can I use ricotta instead of anari cheese for these pastries?
Yes, well-drained ricotta works fine if you can’t find anari. Anari has a milder, slightly grainy texture and less fat, so the filling will taste a bit richer with ricotta. Press the ricotta in a sieve for 30 minutes first so the filling doesn’t turn watery.
Can I freeze anari cheese pastries before baking?
Yes, shape the pastries, then freeze them on a tray until solid before moving them to a bag. Bake straight from frozen at 190 C / 375 F, adding 4 to 5 extra minutes, no need to thaw first. This is an easy way to have fresh pastries on short notice.
What goes well with Cypriot anari cheese pastries?
Strong coffee is the classic pairing, since the pastries are sweet but not heavy. A bowl of Greek yogurt with honey on the side also works well for brunch. For dessert, serve them with fresh orange slices to echo the zest in the filling.
Are anari cheese pastries gluten free?
No, the dough is made with regular wheat flour, so this recipe isn’t gluten free as written. A cup-for-cup gluten-free flour blend can work for the dough, but the texture will be more crumbly and less flaky. The cheese filling itself has no gluten.
What’s the difference between anari cheese pastries and flaounes?
Flaounes are a bigger Easter pastry made with a mix of cheeses, mahlepi, and mastic, wrapped in a taller braided dough. These anari pastries are smaller, simpler turnovers meant for everyday baking, with just one cheese and no yeast in the dough.