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Golden Cypriot anari cheese pastries on a wooden board, one split open to show the creamy filling, drizzled with honey

Baked Cypriot Anari Cheese Pastries with Honey and Cinnamon

Small baked turnovers filled with sweet anari (or ricotta) cheese, cinnamon, and orange zest, finished with warm honey.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings: 16 pastries
Course: Dessert
Cuisine: Mediterranean
Calories: 175
Ingredients Method Notes

Ingredients
  

Dough
  • 350 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 80 ml olive oil
  • 120 ml warm milk
Filling
  • 400 g anari cheese or well-drained ricotta
  • 70 g sugar
  • 1 egg
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • 1 tbsp fine semolina
Topping
  • 1 egg, beaten for egg wash
  • 1 tbsp sesame seeds optional
  • 3 tbsp honey warmed
  • 1/2 tsp ground cinnamon for dusting
  • 1 tbsp sugar for dusting, mixed with the cinnamon

Method
 

Make the Dough
  1. In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together.
  2. Add the olive oil and rub it into the flour with your fingers until the mix looks like damp sand.
  3. 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.
  4. Cover the bowl and let the dough rest for 20 minutes at room temperature.
Make the Filling
  1. While the dough rests, drain the anari or ricotta in a fine-mesh sieve for 30 minutes if it looks watery.
  2. In a bowl, mix the drained cheese with the sugar, egg, cinnamon, orange zest, and semolina until smooth.
Shape and Bake
  1. Heat the oven to 190 C / 375 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Place the pastries on the sheet pan, leaving space between them. Brush the tops with beaten egg and sprinkle with sesame seeds, if using.
  5. Bake for 20 to 22 minutes, until the pastries are deep golden brown all over, not just on top.
Finish
  1. 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.