Cretan Sheep’s Milk Turnovers with Melted Honey

Name: Cretan Sheep’s Milk Turnovers with Melted Honey
Yield: Serves 4
Ingredients: 25 g (1 oz, 2 tablespoons) caster sugar; 40 g (1½ oz, scant ¼ cup) cream cheese; 50 g (2 oz, 4 tablespoons) softened unsalted butter; 125 g (4½ oz, generous ½ cup) Greek feta; About 150 ml (¼ pint, ⅔ cup) water; Juice of ¼ lemon; ¼ teaspoon ground cinnamon; 150 ml (¼ pint, ⅔ cup) honey, warmed; Icing sugar, for dusting; 150 ml (¼ pint, ⅔ cup) creme fraîche (optional); 25 g (1 oz, 2 tablespoons) unsalted butter at room temperature, diced; 225 g (8 oz, 2 cups) plain flour, plus extra for dusting; 2 tablespoons chopped fresh mint; 1 egg, beaten; Vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This marriage of sweet and salty flavours is common in Mediterranean countries. I like to serve some creme fraîche with the turnovers, which makes for a nice contrast of temperatures.

Ingredients

125 g (4½ oz, generous ½ cup) Greek feta
40

Dessert
Vegetarian
Wedding/Marriage

Method

To make the pastry, sift the flour into a bowl, stir in the sugar, then rub in the butter pieces with your fingertips to give a coarse, sandy texture. Stir in enough water to make a soft, pliable dough. Turn out on to a lightly floured work surface and knead for 4-5 minutes, until smooth and elastic.

Place the feta in a bowl and crush it to a coarse pulp with a fork. Add the cream chees