Nutty pastries with cinnamon and fennel seeds
Pastries
Adapted from the “Cookbook of the Jews of Greece”, the recipe for this zesty treat originates from the Romaniote community of Ioannina in Northern Greece. The name that its makers have chosen for those nutty pastries is unpronounceable even for a Greek, but the taste is amazing. Being quite filling, I think they’re better for breakfast or for the afternoon tea, rather than served as a dessert after lunch.
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