Fans of cheesecake with love these Greek pastries, which are filled with a creamy, slightly tangy combination of mascarpone and soft goats cheese.
For the pastry
- 3 cups (450 g) flour
- ¼ tsp salt
- 2 egg whites, whisked
- 3 tbsp melted butter plus extra for brushing
- 1 ½ tbsp (30 ml) milk
- ¾ cup (180 ml) water
For the filling
- 1 cup soft goat’s cheese
- 1 cup mascarpone
- 1 cup icing sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup (75g) flour
- Fresh mint leaves
- Orange zest
- Icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Sift together flour and salt in a large mixing bowl. Make a well in the centre and pour in egg whites and melted butter. Add milk and stir to combine. Stream in water, stirring, until dough is smooth and not too wet to handle. Divide the dough into 25 balls, and lay on a tray in a single layer. Cover with a tea towel, and let it rest.
- Preheat oven to 180°C (350 F).
- To make the filling, add goats cheese, mascarpone and icing sugar to a bowl and stir to combine.
- Add egg yolk, vanilla and mix. Sprinkle in flour and stir well.
- Roll a dough ball into a circle and place a spoonful of filling in the centre. Fold up on all sides, fluting to make a star shape with the pastry. Brush with butter.
- Place on a baking tray and continue with remaining dough balls.
- Bake for 20 minutes, or until golden.
- Garnish with fresh mint leaves, orange zest and icing sugar and serve.