Recipe for Cretan Style Fried Dough

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This recipe is often served as a simple dessert or treat on the island of Crete. On the island, it is fried in the highest quality olive oil and in general uses the freshest ingredients possible.

Cretan Style Fried Dough (Malamoudopita) Recipe Ingredients:

  • 1 recipe homemade phyllo
  • 2 cups whole wheat all-purpose flour
  • 3 tablespoons chopped, fresh mint
  • 2 tablespoons chopped, fresh fennel leaves
  • 1 tablespoon salt
  • 4 tablespoons granulated sugar
  • Greek olive oil, for the dough plus more for frying
  • Cinnamon, for sprinkling

How to Make Cretan Fried Dough:

Prepare one recipe of homemade phyllo and set aside.

Add the whole wheat flour, mint, salt, and sugar to a large bowl. Whisk together so that all the ingredients combine.

Slowly add the olive oil while stirring with a wooden spoon until the filling holds together in a loose ball. Knead for a minute or two until the dough tightens up.

Divide the phyllo into six sections and roll each section out so that it is at least 1/4-inch thick. Repeat for all six sections of phyllo.

Divide the filling up into six sections and place the filling in each of the rolled out sheets of phyllo. Form into a small packet and pinch the sides shut. The packet can be triangular or square shaped, it doesn’t matter – as long as the ends are pinched tight.

Pour olive oil into the skillet so that it is about 1-inch deep. Set the heat to medium. After the oil warms, drop one of the packets into the oil and cook until golden brown. Remove from the oil and drain on paper towels. Repeat with each packet. Sprinkle cinnamon and sugar on the malamoudopita after it drains on the paper towels for a few minutes. These are best served hot.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston

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