Shiamishi with Melomakarona Filling
Ingredients
For the dough:
• 180 g rustic flour
• 180 g farina flour
• 1/2 cup corn oil or sunflower oil + a little extra for resting the dough
• 1 g salt
• Lukewarm water (as much as needed for the dough)
For the filling:
• 5 melomakarona
• 1 tbsp cream cheese or mascarpone
• 150 ml Charalambides Christis cream
Instructions
1. In a large bowl, combine both flours, the salt, the oil and knead.
2. Gradually add lukewarm water and knead until the dough is soft and smooth.
3. Shape the dough into small balls. Place each ball into a small bag, drizzle with a little extra oil, and set aside to rest while you prepare the filling.
4. In a bowl, mix all the filling ingredients until you have a smooth mixture.
5. Working one piece at a time, roll each dough ball on a clean counter—either by hand or with a rolling pin—into a thin sheet. Trim into a square using a knife, place 1 heaping spoonful of filling on one half, then fold all four edges toward the centre. Press gently to seal.
6. Fry the shiamishi in hot oil until golden brown. Transfer to paper towels and then onto a serving plate.
7. Sprinkle with powdered sugar and a little crushed melomakarono on top.
