Xerotigana Kritis

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix flour, salt, olive oil and raki. Knead with 100-125 ml water until the dough becomes elastic. Chill the dough for about 30 minutes. Finely chop the walnuts. Bring sugar, cinnamon and 125 ml water to the boil and simmer for 10 minutes. Add 75 g honey and lemon juice.

2. 2

   Wash and possibly halve the grapes. Cut the melon skin from the flesh, cut the flesh into pieces. Heat oil to 175 °C. Roll out dough thinly on a floured work surface (approx. 24 x 40 cm). Cut into eight 3 cm wide strips and roll up. Moisten the ends of the dough with water and press down. Add 2-3 dough snails to each hot oil and bake for 2-3 minutes. Pour the honey syrup over Xerotigana Kritis. Sprinkle with walnuts. Mix yoghurt and remaining honey. Arrange 2 Xerotigana Kritis and fruit salad on plates.

3. 3

   Moisten the ends of the dough with water and press down. Add 2-3 dough snails to each hot oil and bake for 2-3 minutes. Pour the honey syrup over Xerotigana Kritis. Sprinkle with walnuts. Mix yoghurt and remaining honey. Arrange 2 Xerotigana Kritis and fruit salad on plates. Add some yoghurt and decorate with mint. Add the rest of the yoghurt

Nutrition Facts

KCAL
620 kcal

CARBS
93 g

FATS
19 g

PROTEINS
10 g