Tyropita trifti thrakis (thracian style cheese squares)
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Tyropita trifti thrakis (thracian style cheese squares)
  Cheese    Squares    Greek    Appetizers  
Last updated 6/12/2012 12:55:56 AM. Recipe ID 17949. Report a problem with this recipe.
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      Title: Tyropita trifti thrakis (thracian style cheese squares)
 Categories: Greek, Appetizers, Breads
      Yield: 100 servings
 
    1/2 c  Butter
    1/2 c  Light olive oil
    1/3 c  Milk plus;--->
      2 tb Milk
  1 1/2 ts Baking powder
    1/2 ts Salt
           -less, if cheese is salty
      1 c  Grated Greek cheeses
      2 c  All-purpose flour (or more)
 
  Delicious!  And simple to make in a large batch for appetizers.  As
  made in Thrace, the soft-dough may be spread into a sheet and cut in
  squares before baking, or each shaped individually into daintly
  "bastounakia" (little canes or sticks).   The word "trifti"
  identifies the texture - crisp and crumbly in the mouth.  (They are
  also called "kourou" [cut small].) If making the individual "little
  canes," they should be half a (dainty) finger wide and a finger in
  length.  The secret of the crispness is in adding only enough flour
  to make a soft dough.
  
  To make about 100 1-inch squares:
  
  The mixing of the dough may be begun with an electric mixer, but
  should be finished by hand.  Beat the butter until fluffy, then lower
  the speed and add the olive oil.  Continue beating, and when fluffy
  beat in the milk, baking powder, salt, if necessary, and cheese.
  Begin adding flour, but after 1 cup stop beating with the mixer and
  beat in the remaining flour by hand, adding only enough to make dough
  soft enough to roll into strips. Knead a few minutes.  Spread or roll
  on buttered sheet (jelly roll tray, cookie sheet, or any flat pan) to
  a thickness of half-finger's width and cut into squares of desired
  size (the smaller the better, since they are rich).  Bake in a
  moderate oven (350 degrees) for 20 to 25 minutes, moving to the top
  shelf for the last minutes to achieve a golden chestnut color. (If
  making the "little canes," the baking time will be 10 to 12 minutes.)
  Remove when done and cook on a rack.
  
  Note: Stored in covered tins, these will keep for several weeks.
  




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Recipe ID 17949 (Apr 03, 2005)

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