Menu
Sweets

Anari dolmadakia with carob syrup and blackcurrants

Edited by

Place the vine leaves in a saucepan with plenty of salted water and boil until they soften well. Meanwhile, fill a basin with cold water and ice cubes. When leaves are soft, place in ice water and leave to chill. Drain.
Crumble the anari with a fork. Beat the carob syrup with the sugar in the blender or food processor for ½ a minute and then add the anari. Beat the mixture for a few more seconds to blend and then pour into a bowl. Stir in the finely chopped walnut spoon sweet. Prepare the dolmadakia, dividing the mixture between the vine leaves and wrapping them.
Prepare the blackcurrant sauce: keep 8 blackcurrants for garnishing. Put the sugar and water in a small saucepan and stir until it melts. Then add the remaining blackcurrants and let the mixture boil for 10 minutes. Pour into the food processor or blender and beat until it is a smooth sauce. Leave to cool completely.
Preheat the oven to 200°C. Spread the pie crust on a baking tray covered with nonstick paper. Brush with butter and sprinkle with sugar. Bake in the oven for 10-15 minutes approximately until slightly brown. Remove from the oven and cut into pieces. Divide the sauce into 4 plates, and put the dolmadakia on top and the pieces of pie crust and garnish with the extra blackcurrants.
Kyriakos Kyriakou

Ingredients:

8 vine leaves
400g fresh anari
1 cup carob syrup
½ cup sugar
1 cup finely chopped walnut spoon sweet

Blackcurrant sauce:

2 cups blackcurrants
1 cup sugar
1 cup water

Sweet pie crust:

1 cup crust (for pies)
2 tbsps melted butter
1-1 ½ tbsps sugar