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Purekkia

Purekkia is a Cypriot pastry dessert, traditionally stuffed with anari cheese (fresh mild whey cheese). For my vegan version I'm using silken tofu, that resembles perfectly the texture of anari!

Vegan, nut free | 26-28 pieces | DESSERT

Ingredients:

Pastry:

  • 250g plain flour
  • Pinch of salt
  • 4 tablespoons of vegetable oil
  • 110-125ml lukewarm water

Filling:

  • 300g silken tofu
  • 1 tablespoon of rose water
  • 1 teaspoon of cinnamon
  • 3 tablespoons of sugar
  • 1 tablespoon of plant based fresh cream (I used Alpro single soya)

To fry:

  • Vegetable oil

To serve:

  • Icing sugar

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Steps:

1.In a large bowl add the flour and salt and mix.

2.Add the vegetable oil and combine well with your hands.

3.Then add the water bit by bit while mixing. I used 125ml but depending on your flour you might need less.

4.Once the dough comes together, add on a clean and floured surface, and knead for 5-10 minutes until is soft and not sticky.

5.Shape into a ball, add back in the bowl and cover with a dump kitchen towel. Let it rest for 30 minutes.

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6.While the dough is resting, prepare the filling, by adding all the ingredients in a bowl and combining well. Make sure to break the tofu using a fork and adjust the sweetness to your preference (just keep in mind that we will serve with icing sugar).

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7.Add the dough on a clean and floured surface and cut in the middle. Cover the piece that you are not using.

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8.Use a rolling pin to roll the dough into a thin pastry.

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9.Add 1/2-3/4 teaspoon of the filling on the dough, cover, tap and push with your gently with your fingers to secure the edges. Use a ravioli cutter or a glass to cut into half-moon shapes.

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10.Make sure not to overfill the pockets and to seal them very well.

11.Keep the pastries in a tray covered with a dump towel, so they don't dry out.

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12.Reuse the dough cuttings, by forming a ball and rolling into a thin pastry.

13.Once you used all the dough and filling, heat the vegetable oil in a shallow pan or pot.

14.Once the oil is hot, fry few at a time until golden in both sides.

15.Place on a plate with kitchen paper to absorb any excess oil.

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16.Leave aside to cool down and dust some icing sugar.

Enjoy!

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Did you try this recipe?

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