The Cretan patouda, is a traditional Cretan dessert of the island. These are steamed pies that glisten with rose water and hide a sweet filling of nuts, honey, and sweet spices.


For the dough:

  • 120 ml of olive oil
  • 100 g of sugar
  • 60 ml of raki
  • 120 ml of water
  • 120 ml of orange juice
  • ½ small spoon baking soda
  • 600 g soft flour
  • ½  small spoon baking powder

For the filling:

  • 200 gr walnuts, coarse
  • 80 gr almonds, coarse
  • 25 gr grated toast or sesame seed
  • 1 tsp cinnamon
  • ¼ ml carnation
  • 1 pinch of nutmeg
  • 1 tbsp olive oil

For the syrup:

  • 65 ml of water
  • 110 gr sugar
  • 130 ml of honey

For garnishing:

  • rose water
  • powdered sugar

Preparation Method:

In a large bowl, whisk the olive oil, sugar, until the mixture is fluffy. Then pour the raki, water or alisiva and dissolve the soda in the orange juice and pour them into the bowl. Mix the baking powder in the flour and gradually add to the mixture.

To make the syrup, pour the sugar water into a saucepan and boil for 5 minutes over medium heat. Then add the honey, stirring to dissolve.

In a bowl pour the walnuts, almonds, ground toast, cinnamon, cloves, nutmeg, and mix. Add the olive oil and the syrup gradually and mix well.

Take a small ball of dough, spread it on a floured surface and place in the middle 1 tablespoon of the filling. Fold the dough by pressing around the filling to allow the air to leave and the dough to stick.

Put the patouda in a baking pan and bake in the oven at 180 * C for about 20 – 25 minutes. Then remove them and let them cool.

Finally, sprinkle them with a little rose water and sprinkle with powdered sugar.

Categories: Recipes