One of Crete’s favorite pastry, served almost at every festivity and gatherings. This recipe is from a dear friend Haroula in Chrysopigi-Sitia. Make sure you watch the video as well to see the way she shapes the wheels in the oil!!!


For the dough

Bread flour 500grms (shifted) about 4cups

Olive oil 1/4cups

Raki or brandy 1 shot

Juice from 1 lemon

Salt 1/2tsp

Sugar 1/2tsp

Water as much as it takes to make strong dough

For the syrup

Water 1cup

Honey 1cup

Sugar 2cups

Cinnamon 3 sticks

Toasted sesame for garnish


Make the syrup. Pour all ingredients in a pot and bring to boil. Simmer for 15-20 minutes and let the syrup cool to room temperature.

Mix all ingredients for the dough except the water. Add water in steady stream until you have strong but pliable dough.

Cover and allow resting for 30 minutes.

Cut small quantities and pass through the highest number in the pasta roller. Repeat the process once more and then adjust the size of the roller to the lowest number.

Roll a strip of dough about a meter (3 feet) long.

Using a fork or a long bamboo stick, take the end of the dough ribbon and start turning it in the hot oil very slowly so the dough will be cooked before it is folded, turn until you have the shape of a wheel.

Tack the end of the ribbon in the wheel so it doesn’t unfold and with the help of your forks and stick keep it dipped in the hot oil to cook on both sides

Remove, strain and dip it in the cold syrup turning the wheel on both sides

Remove the pastry on a dripping rack and sprinkle with toasted sesame.

Recipe from Hara Pathiaki-Lithines Crete

Watch the video here