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Other Local Pastry

For the feasts, as well as for everyday consumption.

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Kserotigana
One of the 'Wedding treats'. The Kserotigana are offered at weddings, baptisms and funerals. They are consisted of flour, water, lemon juice and olive oil. The mixture is worked into a thick paste and then spread open on a table. It is cut into rectangular pieces and deep fried in olive oil. Then, the kserotigana are dipped in honey, dusted with cinnamon powder and sugar. They are offered to the guests along with raki, ouzo and loukoumia.

Agvokalamara

The recipe is pretty much the same as the Kserotigana dough, although instead of water, milk is used, and eggs are added to the mixture, thus making the pasty somewhat of better quality and taste.


Psarakia (Little Fish)

Fyllo dough is cut into small round pieces and is then stuffed with walnuts, dried bread, honey and cinnamon. They are tightly closed in small pouches and baked in the oven for half an hour. When they are done, they are dipped in rosewater and dusted with sugar.

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