With mizithra cheese and syrup
This mizithroboureko is a beloved member of the Greek syrup dessert family — a rich, cheese-filled pastry treated with respect in many households and especially treasured by those who love traditional Greek sweets. Traditionally, it is closely associated with the Carnival period (Apokries), when rich, festive desserts are prepared before the fasting season of Lent.
In Crete, and particularly in family kitchens or village celebrations, boureko is more than a dessert: it carries memories of gatherings, Sunday tables, and festive hospitality. The choice of mizithra cheese gives this version a distinct character — tangy yet mild, creamy yet structured, providing a balance between the custard-like filling and the sweet syrup that dresses it.
Ιngredients
For a 23 × 23 cm baking dish
Phyllo
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6–8 sheets phyllo pastry for desserts
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100 g butter, melted from a jar or clarified butter
Filling
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500 g sweet mizithra cheese
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1 egg
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2–3 tablespoons sugar
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½ teaspoon ground cinnamon
Syrup
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1 cup sugar
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1 cup water
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1 cinnamon stick
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1 teaspoon lemon juice
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Lemon or orange peel
All measurements use standard measuring cups and spoons (250 ml cup, 15 ml tablespoon, 5 ml teaspoon).
Instructions
Using a fork, mix all the filling ingredients in a bowl until smooth and creamy.
Melt the butter and brush a glass or ceramic baking dish well. Layer 4–5 sheets of phyllo, brushing each one individually with butter. Spread the filling evenly over the phyllo base. Fold over any overhanging phyllo sheets, brushing them with butter as you go.
Cover the filling with the remaining buttered phyllo sheets. If any butter remains, brush it over the top layer. Place the assembled boureki in the refrigerator for 1 hour.
Remove from the fridge, cut into portions with a knife, and lightly sprinkle the surface with a little water. Bake in a preheated oven at 170 °C (conventional heat), positioned slightly below the middle rack, for about 1½ hours, until golden and crisp.
Preparing the syrup
Shortly before removing the dessert from the oven, prepare the syrup. Boil all syrup ingredients for 7 minutes, counting from the moment it starts boiling.
Remove the boureki from the oven and immediately pour the hot syrup over the hot dessert. Allow it to absorb the syrup completely, uncovered.
Notes
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If using very thin Beirut-style phyllo, use 8 sheets. If using slightly thicker phyllo, 6 sheets are sufficient for this amount of filling.
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These quantities can be used in a slightly larger pan, but we prefer the dessert to have some height.
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For a more syrup-soaked result, prepare 1½ doses of syrup.
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The full traditional recipe uses 1 kg sweet mizithra, a full pack of phyllo, and double quantities of all other ingredients, baked in a 24 × 34 cm pan.
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This boureki can also be made with xinomizithra (sour mizithra); some people — including my mother — actually prefer that version.
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The adjustments made to the older recipe concern modern tray-dessert techniques refined over time: clarified butter, resting in the refrigerator before baking, and hot syrup poured over hot pastry — techniques also discussed in the classic galaktoboureko recipe.
Enjoy With
Serve at room temperature or slightly warm. This syrupy mizithra boureko pairs beautifully with Greek coffee and is best enjoyed in the company of family and friends during Carnival gatherings.
Original Greek article with photographs and full narrative
CretanGastronomy:
https://www.cretangastronomy.gr/2023/02/mizithroboureko-siropiasto/
