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Cheesecake of Patmos
The “Patinio Cheesecake” is always individual, with a crumbly dough and a puffy fluffy filling. The whole secret is in the “batoudo” in the cheese filling, that is, which must come out in a specific texture, neither too thin nor too firm. That’s why the egg ratio is always relative. It depends on how hard the cheese mixture is. Remember that the filling, we want it to be firm, a little firm, I would say, and not runny.
For the filling
Grate all the cheeses in a bowl and start adding the eggs. The filling, or batudos, as the old cooks called it, we don’t want it to be watery, but firm, so we pour in the eggs little by little and mix with a spoon until we have a stable filling that stands on the spoon.
Then add the floral water.
Ideally, we make the cheese filling in the evening and let it stand for a few hours or even better for a whole night.
We keep it until the next day in the refrigerator.
For the dough
Dissolve the yeast in the lukewarm water and mix.
Put the flour, eggs, melted cold butter and sugar in a bowl and little by little add the lukewarm milk while kneading.
Knead the dough until the flour is wet and gradually add the milk so that the dough is a little firm and does not stick to the hands at all. The dough raises between 300-350 g of milk.
Cover and leave for 15′.
Grease individual 12 cm molds.
Roll out half a centimeter thick sheet with the rolling pin and spread on each form. Put filling in the form a little above the middle of the form.
Sprinkle some cinnamon on the surface of the filling.
After our first forms are ready, we put them on the bottom rack of the preheated oven and bake in resistances up and down at 180°C for about an hour.
The Patiniotiki Tyropita is ready when it swells in the center and makes a bulge and when the dough is lightly browned and comes away from the walls.
If the surface begins to brown quickly, lower the temperature a little so that the surface does not burn.
Let them stand in the mold for 10′ and then carefully unmold them on a wire rack to cool completely and let their moisture dry.
Marousso Paradise: In Patmos, we don’t eat the traditional Patiniotiki cheese pie, we “drink” it by dipping it in coffee. It is the perfect side dish to serve with our Greek coffee when we have guests and of course our traditional home custom during Easter. We traditionally enjoy it on Easter Sunday with our coffee, sprinkled with a few drops of flower water, after the long fast is over.
Secret from Marousso Paradise
When we are unable to find Patmos cheeses, we make the filling with the following:
1 kg flower cheese
½ kg manouri
400 g of feta cheese
200 grams of graviera
The rest of the ingredients remain as they are in the above recipe.
Thank you to our good friend Marousso Paradeisi, owner of Hotel Grikos on the beach of Grikos in Patmos.