Myzithropitakia, Lihnarakia or Melitinia

Fresh Cheese and Honey Tartlets

Method

Instead of one large tart, you can make about 30 individual tartlets.

Divide the dough into 3 pieces and shape each into a 10½-inch-long log about 1 inch in diameter. Cut each log into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap.

On a lightly floured surface, pat each piece into a 4½-inch round. Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling. Bake on baking sheets in batches for about 25 minutes, or until light golden.

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