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We melt the butter, without burning it and we put it off fire to get cooled. We open the phyllo of kantaifi with our fingers in order to separate its parts.

We reach out half of the phyllo on a baking pan (ideally a pan of 28 cm) and we press it in order to strew it on the pan. We mix ricotta with honey and we blend them until we have a fluffy mixture. Then, we poor it on the phyllo. Next, we spread the rest of the phyllo on top and we press it slightly.

We bake it in a pre-heated oven in 180 C for half an hour. In the meanwhile, we boil the syrup for 5-6 minutes. We remove the cinnamon stick and when our sweet is lukewarm, we poor the syrup on it.

Cooking materials

For the syrup