Sieve 350g of plain flour into a bowl, add 1 teaspoon of salt and 50 ml of vegetable oil and rub everything together with your hands until it looks like big breadcrumbs. (Watch my video below to see what it should look like)

Add 125ml of warm water and knead everything together until you have a smooth ball of pastry. This should take about 10 minutes (If you are finding kneading hard read my tips below)

Cover your dough with cling film and leav it to rest at room temperature for 30 minutes

Add 250g anari cheese to a bowl and mash it up with a fork

To your anari add 1/4 cup sugar, 1 tsp cinnamon and 1/2 tsp rose water and stir everything together

Line a tray or large plate with baking paper

Get a piece of your pastry and wrap the rest back up in clingfilm to stop it drying out

Roll your pastry out so it is between 2-3mm thick

Cut a circle with a cutter or dumpling cutter. Place your circle of dough on top of your cutter. Add a teaspoon of your filling to the centre and fold your cutter closed. Open and place your boureki on your prepared tray or plate. Repeat this process until all  your bourekia are made. If you don't have a dumpling maker you can still achieve the crescent shape with a a cutter and a fork watch my bougatsa video here to see

Cut an even amount of circles with your cutter. Add a teaspoon of your anari filling to the center. Place a circle of pastry on top. Press a fork around the circumference of your circle to seal your filling in and then place on your prepared tray and repeat 

Add 1 teaspoon of filling to the centre of your pastry starting on the left and adding a spoon of filling next to it in a line. Leave a few CMS between each. Fold the top half of your pastry over your filling and cut between each to create squares or rectangles. Watch my video below to see how. Place your bourekia on your prepared tray and repeat

Before you fry, get everything ready. A dish lined with kitchen paper and your serving dish or plate

Fill your pan with vegetable oil, about 5cm high or high enough to nearly cover your bourekia. To check if your oil is hot enough add a small piece of dough and when bubbles start bubbling around it add your bourekia

Be careful and add your bourekia away from you. Fry for about 4-5 minutes or until the pastry starts to turn golden brown, then turn them over so they can cook on the other side. 

Take your bourekia out when they are lightly golden and let them drain on the kitchen roll for a few minutes

Continue frying the rest of your bourekia and move your drained bourekia onto your serving dish before you add a new batch of freshly fried bourekia, so they don't get soggy

When all of your bourekia are cooked let them cool for a few minutes then sprinkle over with lots of icing sugar, Make sure your bourekia are not too hot or your icing sugar will melt into your pastry

Enjoy with a cup of Greek Cypriot coffee click here for the recipe