This is by far one of my favorite foods to eat in Cyprus! Bourekia me anari are delicate little fried pastries filled with creamy ricotta (or authentic Cypriot anari), aromatic cinnamon, and just a touch of sugar. The result? A pastry that is light, fragrant, and simply divine.

I recently used the ricotta I made from my homemade halloumi recipe, but don’t worry—if you can’t find authentic Cypriot anari, you can easily use Italian ricotta from a deli or your local supermarket cheese section.

Bourekia Across Greece and Cyprus

Bourekia are popular in many regions of Greece, especially in the islands, and Cyprus has its own delicious variations:

• Bourekia me anari – with ricotta/anari, cinnamon, and sugar (my favorite!).
• Bourekia me kima – filled with seasoned minced meat.
• Bourekia me krema – made with custard cream.

There is also a similar traditional recipe called bourekia tis satzis. Instead of being fried, they are cooked on a special pan called a satzi (like a large cast-iron skillet). If you don’t have one, a good non-stick pan works just fine!

How to Make Bourekia me Anari

The process is simple, but like all good pastries, it rewards patience:

1. Prepare the dough – Mix your ingredients, knead, and allow it to rest. Resting is key—it gives the gluten time to relax so the dough is easier to roll out.
2. Roll the pastry – A rolling pin works, but for best results, use a pasta machine to get thin, even sheets.
3. Make the filling – Combine ricotta (or anari), cinnamon, and sugar until smooth and aromatic.
4. Shape the bourekia – Place small spoonfuls of filling onto the dough, fold, and cut into your preferred shapes.
5. Fry until golden – Use a neutral oil like sunflower or vegetable oil. Drain on paper towels.
6. Dust & enjoy – Finish with a light dusting of icing sugar and enjoy them warm or cold!

A Family Recipe Full of Memories

For me, bourekia aren’t just a sweet treat—they’re tied to childhood memories and family gatherings. They were always there at Easter tables, village festivals, or just as a simple homemade indulgence when we wanted something comforting and special.

Food in Cyprus is more than just eating—it’s sharing love, culture, and tradition. Every time I make bourekia, I feel connected to my grandmother and my roots.

Try Them & Share Your Creations!

If you want to see a step-by-step tutorial, head over to my Instagram stories where I’ll be showing exactly how to shape and fry these beautiful pastries.

And if you do try this recipe, please share your creations with me—I can’t tell you how much joy it brings me to see your versions of these family treasures. 💛

Love,
Dina x

Print

Serves: 25 pastries Prep Time: 45 min Cooking Time: 3min 3min

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

• For the dough
• 250 flour, pasta type '00'
• 1 tsp salt
• lukewarm water
• 1/4 cup sunflower oil
• For the filling
• 300 gr ricotta cheese
• 4 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp milk (if necessary)
• Some icing sugar for dusting
• Sunflower oil to fry

Instructions

Step 1

Prepare the dough by placing the flour,salt and oil in the mixing bowl. Mix for the oil to wet the flour and then add the water. Add enough water to produce dough which is soft to the touch but not sticky. Cover with clingfilm and let it rest for 30 minutes.

Step 2

Prepare the filling by adding all the ingredients in a bowl. If the mixture is dry add the milk too but if the mixture is quite wet then there is no need to add the milk.

Step 3

Take one portion of dough and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough through the pasta machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. Do not be tempted to skip settings on the pasta machine, otherwise the dough may tear. (The process is similar to that of making ravioli or simple pasta).

Step 4

Once you have rolled it through the second finest setting, place teaspoons of the ricotta mixture at even intervals along one side of the sheet. Fit as many teaspoons as you can on each sheet. Then take the other half of the sheet and cover the other side making sure all the ricotta mixture is nicely covered. Using a pasta cutter, cut the pourekia/pastries. Place on a plate or tray and cover with a clean tea towel. If you don’t have a pasta cutter you can always use a knife. Repeat with the rest.

Step 5

When you are finished with all the pastries, add some oil in a small pot (around 14cm) and heat it until you start seeing small bubbles. Another way to test it is to fry a small piece of dough. If it starts floating as soon as you put it in the pot then the oil is ready to fry, if it just sinks then you have to wait a bit more. 

When the oil is ready, add 4 pastries at a time and fry until golden making sure to flip them too. Once ready, place them on a plate lined with kitchen paper to drain any excess oil.

Step 6

Once all the pastries are fried and drained let them cool for a bit and then dust them with some icing sugar and cinnamon if you prefer. 

Enjoy! x