Bourekia With Anari (Cypriot Sweet Pastry With Cheese)

How delicious and do my bourekia with anari cheese look? I know, right. Making these takes me back to my yiayia's kitchen. These little golden-brown fried Cypriot sweet pastry treats are heavenly. The homemade pastry comes out light, crisp, golden brown and filled with creamy, mild anari cheese.

Make these as the perfect afternoon treat or after dinner dessert!

For other pastry-based sweet treats, check out my easy diples recipe or this one for authentic baklava. But if your in the mood for a Greek doughnut, check out my loukoumades recipe which are perfect for satisfying your sweet tooth.

Jump to:

• Why you’ll love this Cypriot sweet pastry
• Short Video - How To Make Them
• Ingredients
• Instructions Overview
• Variations
• Equipment
• Storage
• Top Tips
• FAQs
• 📖 Recipe

Why you’ll love this Cypriot sweet pastry

• The delicious contrast: The outside is light, golden, and flaky, while the inside is creamy and rich. The contrast is totally delicious. 
  
• Perfect for any occasion: These pastries are versatile and can be adapted to suit different occasions, whether as a dessert, snack, or even a savoury appetizer with different fillings.
  
• Make-ahead and freezer-friendly: They can be prepared ahead and frozen before baking, allowing you to have freshly baked pastries whenever you crave them.

Short Video - How To Make Them

Ingredients

You don’t need a ton of ingredients to make these DIY pastries. Check out the full recipe for a complete ingredient list.

For the dough

• Plain flour: Serves as the base for the dough, providing structure and texture.
• Melted butter: Adds richness and helps create a tender dough.
• Salt: Don’t skip it!

For the cheese filling

• Anari cheese (or ricotta): Anari is a mild, fresh cheese traditionally used in Cypriot pastries. Use ricotta if you can’t find it.
  
• Cinnamon: Adds a warm, spicy note that complements the cheese.
  
• Sugar: Sweetens the filling, balancing the mild cheese and cinnamon flavors.

To garnish with (optional)

• White Sugar, Cinnamon, Icing Sugar, Honey: These optional garnishes can be sprinkled or drizzled over the finished pastries for added sweetness and visual appeal. How you decide to finish them, is up to your creativity!
  
  The icing sugar gives a delicate, sweet finish when dusted over the pastries. And the honey? Well to be honest I just love drizzling mine with runny Greek honey!

Instructions Overview

Creating bourekia with anari is a simple yet rewarding process. Here’s a brief overview of the steps, but be sure to check the recipe card for detailed instructions.

Step 1: Preparing the Filo Dough

• Combine flour, salt, and melted butter until the mixture resembles breadcrumbs.
• Gradually add water to form a soft, smooth dough.
• Knead the dough, then let it rest.

Step 2: Making the Cheese Filling

• Crumble Anari cheese and mix with cinnamon and sugar.

Step 3: Assembling

• Roll out the dough and cut into disks.
• Place cheese filling on each disk, fold, and seal the edges.

Step 4: Frying

• Fry until golden brown, using a neutral-flavoured oil, such as vegetable oil.

Check out this page to help learn how to fry safely.

Step 5: Garnishing

• Sprinkle with sugar, cinnamon, icing sugar, or drizzle with honey
  
  Hint: For a perfect seal, press the edges with a fork to create a decorative pattern.

Variations

Change up this recipe with a few easy swaps:

• Savoury bourekia: Swap the sweet filling with feta cheese, fresh herbs (like parsley, dill, or mint), and some black pepper. You could also add cooked, drained, and dried chopped spinach with the anari. Leave the sugar and cinnamon out in this case, and season well.
  
• Different sweet fillings: Mix anari or ricotta with chopped nuts (walnuts, almonds, or pistachios), honey, and some cinnamon for a richer, more decadent filling. Try adding finely chopped dried fruits like apricots, raisins, or figs to the cheese filling for a sweet and fruity twist.
  
• Vegan: Use olive oil or a plant-based margarine instead of butter in the dough. Replace anari or ricotta with a vegan cheese alternative or a mixture of mashed tofu, a bit of nutritional yeast, and spices.
  
• Spiced dough: Add a pinch of ground cinnamon or nutmeg directly to the dough for an aromatic twist that complements the sweet filling.
  
• Chocolate: Fold in a handful of chocolate chips into the cheese filling for a yummy chocolate surprise in each bite.
  
• Lemon and cheese: Add freshly grated lemon zest to the cheese filling.

Equipment

Using the right equipment can make a big difference:

• Rolling Pin: Essential for rolling out the dough to an even thickness.
• Deep Fryer or Saucepan: For frying the bourekia evenly.
• Cookie Cutter: To cut perfect dough disks.
• Fork: For sealing the edges decoratively.

Storage

If stored in an airtight container, they can be kept at room temperature for up to 2 days. To maintain their crispiness, make sure they are completely cooled before storing.

For longer storage, refrigerate them in an airtight container or tightly wrapped in plastic wrap. They will keep well for about 3-4 days.

Before serving refrigerated bourekia, you can reheat them in a preheated oven at 300°F (150°C) for about 5-10 minutes to restore their crispiness.

Freezing

These beautiful pastries can also be frozen for future use. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper.

They can be reheated directly from frozen. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.

Top Tips

As someone who’s been making bourekia with anari for years, here are my top tips:

• Get the right dough consistency: Add water gradually to the dough mixture. The dough should be soft but not sticky. Adjust the amount of water as you go to get the perfect texture.
  
• Chill the dough: After kneading the dough, let it rest in the refrigerator for at least 30 minutes. This makes it easier to roll out and work with.
  
• Roll it out thinly: Roll the dough as thin as possible without tearing it. Once baked, this will give you a delicate and crisp pastry.
  
• Seal properly: Shaping, make sure the edges are well-sealed to prevent the filling from leaking out during baking. 
  
• Avoid overfilling: Use a moderate amount of filling in each pastry. Overfilling can cause them to burst open while baking.
  
• Uniform size: Cut the dough into uniform pieces to ensure even baking. This helps all the bourekia cook at the same rate.
  
• Cool before serving: Allow the them to cool slightly before serving. It’s going to be a challenge, but try!

FAQs

What is Anari cheese and can I substitute it?

Anari cheese is a mild, soft cheese popular in Cypriot cuisine. It is similar to ricotta but has a slightly different texture. If you can't find anari, you can substitute ricotta cheese for it.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough ahead of time. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling and shaping.

How thin should I roll out the dough?

Aim to roll the dough as thin as possible without tearing it, typically around ⅛ inch (3 mm) thick. Each of mine weigh around 11 grams. This ensures the bourekia are crisp and flaky after baking.

Can I freeze them before or after baking?

It's best to freeze them before baking. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. Bake them directly from frozen when ready to use.

How do I prevent the filling from leaking during baking?

Make sure the edges of the dough are sealed well before baking. Press down firmly with a fork or pinch the edges together to create a tight seal. Avoid overfilling each of the pastries, as this can cause them to burst open during baking.

What are some savoury variations?

For savoury options, you can fill bourekia with a mixture of feta cheese and herbs, spinach and cheese, or even a vegan alternative.

What is the difference between halloumi and anari cheese?

Halloumi is a firm, brined cheese that can be grilled or fried, while Anari is soft, mild, and often used in sweet dishes.

📖 Recipe