Ingredients:
4-5 thick sheets of dough
Honey, slightly diluted with a little lukewarm water
Melted butter for the frying
Cinnamon (powder)
Feta cheese, cut in pieces of 0.8 x 0.5 x 0.1, which must be unsalted well from the previous night or cream cheese or unsalted soft cheese or whichever unsalted cheese you may prefer.
Instructions:
Cut the sheets two or three times bigger than the cheese and wrap the cheese in them. Fry them in the butter until they get well browned. Get them off the pan, garnish and sprinkle them with honey and cinnamon.
It can also be made of kataifi sheets, in the oven. In this case, spread half of the kataifi sheets on a buttered baking pan. Then, spread the cheese on it and cover the whole surface carefully. Push it well and sprinkle it with water and hot butter. When it is browned enough, sprinkle it with diluted honey or syrup. The honey or the syrup should be cold.
Find here: Cookbooks and Pastry books for Monastic Gastronomy
