I’m writing this blog post in my apartment which has been also serving as a sauna these days. I made these pastries yesterday evening when it was a 24C summer evening and I could almost bake them without an oven.
For the last few weeks my mood got worse and worse. The anxiety and depression I feel because of the situation in the world got extremely unbearable at times. So I didn’t want to feel like doing anything new – for the blog I mean. I didn’t want to do anything. But today I found some fresh energy again. So.. voila!
As the title indicates, I am not sure if there is a real name for these cuties. We always called them “cirikta”. But some call a similar recipe “cilikta”. Some call it “pisi” but I’m pretty sure it’s not pisi because pisi is rather yeasted dough. I just like calling them cute little monsters because of the shape of fried dough!
I made this pie twice last week and in both times I almost ate the whole thing just by myself. It’s THAT good. Well, I also happen to love broccoli so, there’s that.
We mostly eat hummus as a spread on bread. I quite like hummus, though I don’t really ever crave for it. But how about using hummus as an ingredient of a different kind of dish instead?
Yes, this recipe is a combination of what I love most (or a lot..): tomato, cheese, phyllo dough and to top it all, fresh basil!
I was actually planning to write this blog post yesterday. But I got extremely angry about something (completely irrelevant) and I spent the entire day trying to calm myself down. So here the recipe comes today instead.
So yes, I know that it’s not exactly pumpkin time right now. However, I had a few cans of pumpkin puree sitting quietly in my kitchen and I thought this was a good time to get my hands on them!
I’m writing this blog post in my sick bed right now. Or ok, more like recovering bed because the peak of flu passed and I am indeed on the path of recovery. And I can breathe again. And I feel like eating again, dreaming of pastries like this one.
So, I’ve never been a fan of apple pies, really. But it goes back to my dislike for heavy pie doughs. That’s why when I made this pie, using phyllo sheets as the pie dough, I absolutely loved it – it is so so much lighter and crispier, and indeed flakier than other pies.