Mix all dough ingredients and make a medium soft dough, making sure that butter disappears in flour.
Cover dough with a kitchen towel and leave to rest for 20 minutes.
Flatten the dough (not too thin because it will be filled).
With the help of a cookie mold, cut the dough in discs of 4-5 cm diameter each.
Lift the ends of each disc to create a nest that will hold the filling.
For the filling: Mix all ingredients until you have a thick mixture. Mizithra with sugar at first, flour next, softly whisked eggs, mastic and vanilla.
Fill every disc with a tblsp of mixture and ‘pinch’ each disc roundwise until it becomes ‘pleated’.
Butter a pan and bake in preheated oven at 180 C for 20 minutes choosing to heat from the bottom and then from top and bottom for another 20 minutes, until they become golden.
1 kilo all purpose flour3 tblsp Horio Soft with Cow Butter½ tsp saltwarm water for flattening the dough
For the filling
1 kilo of unsalted mizithra cheese (anthotyro cheese can also be used)1 kilo sugar1 full tblsp (20 gr appr.) Chios mastic chushed and sifted3-4 eggs2 cups self rising flour2 vanilla capsules
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