Ingredients for Kezadikas
For the dough:
- 1 cup (240 ml) milk
- 6 cups (840 grams) flour
- 2 teaspoons baking powder
- 7 ounces (200 grams) butter cold, cut into cubes
- ¾ cup + 1 tablespoon (200 ml) canola oil
For the filling:
- 18 oz (500 grams) eggplants roasted and pureed
- 9 oz (250 grams) sheep feta cheese coarsely crumbled
- 9 ounces (250 grams) ricotta crumbled
- 2 eggs beaten
For the egg wash:
- 1 egg beaten with a tablespoon of water
- 2 tablespoons Sesame seeds
Prepare the Dough:
1. In a large bowl, mix the flour, salt and baking powder and then add the butter. Using your fingers, mix the dough until it looks like small crumbs. Add the oil and milk and hand knead the dough until homogeneous. Form it into a ball, cover it with plastic wrap and refrigerate for at least 3 hours or overnight.
Prepare the Filling:
2. Mix all the ingredients in a bowl.
3. Heat the oven to 350ºF (180°C) and line a baking sheet with parchment paper.
Assemble and bake:
4. Flour your work surface. Divide the dough into 6 parts and roll out each part until it is approximately ¼-inch (5mm) thick. Sprinkle a small amount of flour over it and carve out circles nearly 5" (12cm) in diameter. Place a teaspoon of the filling in the middle of each circle, fold the edges together and create pleats like in the picture. This can be done on the work surface or in the palm of your hand. Tightly pinch the pleats together to ensure they remain sealed. Thread a toothpick across the width of the pocket to hold the pleats together and place it on a baking pan. Repeat the above process with the remaining dough.
5. Brush the pastries with egg wash and sprinkle with sesame seeds. Bake for 20 to 25 minutes until golden brown. After the kezadikas cool down, remove the toothpicks. The pastries can be kept in the freezer for up to a month.
This recipe is courtesy of “Hashulchan” website.