Penny’s Kattimerka - Cypriot Cinnamon Pastries

INGREDIENTS
For the pastry:
1kg plain flour
1 tbsp dried yeast
1 tsp salt
2.5 cups lukewarm water
2.5 Cypriot coffee cups olive oil i.e. 300ml
For the filling:
500ml olive oil
400g brown sugar
1 heaped tbsp ground cinnamon
1/4 tbsp ground cloves

METHOD
    1. To make the pastry using a stand mixer with a dough hook attachment, add the flour and yeast into the bowl and mix on the lowest speed as you slowly pour in the water and olive oil, and then the salt.
    2. Knead on a medium-low speed for about 10 minutes until the dough looks soft and elastic. If you don’t have a stand mixer, mix the ingredients together in a large bowl and knead for about 10 minutes.
    3. Cover with plastic wrap. While that rests for 20-30 minutes, set up your work station with enough space for rolling out the dough. Mix the cinnamon and cloves together in a sugar shaker, or if you don’t have one, mix in a bowl and use a tea strainer to sift the spices on top of the dough.
    4. Once the dough has rested, grab half and shape into a sausage shape, about the thickness of your wrist and cut into approximately 50g pieces. Alternatively, you can just grab a handful of dough from the bowl.
    5. On a floured surface, roll the dough out thinly, in a rectangular shape. You’ll find you will need to keep your surface and rolling pin well floured to avoid it sticking. Just be careful not to use too much to avoid burning the flour when you cook your pastries.
    6. Drizzle enough olive oil to cover the surface area of your dough, about 1 tbsp. Sprinkle with the cinnamon and clove mix and then with about 1 tbsp of brown sugar; you can be as generous or scant as you like here.
    7. Start rolling the pastry from the bottom up, then tightly roll one end in until you’ve formed a snail-like shape. Tuck the end under and gently press with your palm, then lightly flatten with your rolling pin. Leave to the side and repeat this process with the rest of the cut pieces of dough.
    8. Bring a dry skillet or frying pan to a medium-high heat and cook the pastries for 5-6 minutes each side in batches. If they’re browning too quickly, turn the heat down a little.
    9. Repeat steps 4-8 with the other half of the dough.
    10. Enjoy warm with a strong coffee x

Penny, aka Pantelitsa, my sweetheart mother-in-law, from a small village in Northern Cyprus called Syrianochori. She’s been making these for over 50 years and now I feel somewhat responsible for preserving her tradition. A little different from how I know them, but it’s always nice to see the variants of dishes from other families and villages. Traditionally, they’re flat like a crepe or pancake. My yiayia Talou would make a rolled-up version with nuts and syrup, then baked in the oven. These, on the other hand, are cooked on a dry pan or skillet.

It’s a good time to make these while most of us are isolating at home from COVID-19. Allow yourself a good 2-3 hours and be prepared to make a bit of a mess in the kitchen.
I prefer adding a little less sugar and serving them with honey and a strong coffee. They’re also great with different fillings; I looooove grated halloumi and mint, or tahini, cinnamon and sugar or something savoury like wilted spinach, onion and feta. It’s a good one for getting a bit creative and using up what you might have in the fridge or pantry. This recipe should make about 30 rolls.

I know there’s a few of you lovely lot who have already asked for this recipe, and I’m looking forward to seeing your take on it. Have a crack at it and share your videos or photos by tagging @nikolettaskitchen and using #nikolettaskitchen in your caption. If your account is private, DM me a pic! Would love to see. And any questions at all, feel free to comment below. You can also find my little demo here. x