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Rafiolia — traditional dish from Mykonos, Greece
Dessert Vegetarian

Food Flavour DNA

Nutritional Values

🔥480kcal
💪12gProtein
🌾76gCarbs
🥑18gFat
🌿2gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Rafiolia

How to order / say it
Say it Ραφιόλια — [Rah-FYO-lia]
Order I'd like the Rafiolia, please.
Locally Θα ήθελα τα Ραφιόλια, παρακαλώ.
Say locally

Pastry filled with Mykonian cheese, fried then drizzled with honey.

Why try it?

A sweet and savory celebration dish, Rafiolia reflects the islanders' adaptation of local dairy into delightful pastries.

How it tastes

Crunchy and golden on the outside, sublimely creamy and sweet within from the cheese and honey combination.

Origin & History — first documented: 1820

Rooted in Byzantine culinary traditions, Rafiolia evolved on Mykonos due to the island's rich cheese-making heritage and the popularity of sweet pastry innovation in the early 19th century.

Recipe

Ingredients

  • 🌾 300 g flour
  • 🥛 200 g myzithra cheese
  • 🍯 50 ml honey
  • 🫒 50 ml olive oil
  • 🥚 1 egg
  • 🍯 50 g sugar

Method

  1. 1 Create a dough with flour, eggs, and sugar, resting briefly.
  2. 2 Roll dough flat and cut into rounds.
  3. 3 Fill with myzithra cheese, fold and seal into half-moons.
  4. 4 Fry in olive oil until golden, drizzle with honey to serve.

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All Europe recipes — Greece — Mykonos — Rafiolia
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