Rolled Anaropita | Charalambides Christis

Instructions

For the syrup

1. In a pot, add the water and sugar and stir until it starts to melt.
2. Once the syrup comes to a boil, add the cloves and do not stir again. Let the syrup boil for 3 minutes.
3. Once it's ready, remove it from the heat and keep it aside.

For Anaropitta

1. In a large bowl, add the anari (ricotta), sugar, walnuts, cinnamon, rose water and vanilla and mix very well.
2. Open the phyllo package (after they have been defrosted first) and spread them on a lightly floured kitchen counter. Use a rolling pin to open them slightly.
3. Then, take the ricotta mixture and with a spoon spread the filling horizontally onto the sheet.
4. Start rolling it all the way around and shape it into a big roll. Continue with the remaining sheets.
5. In a buttered round baking dish, with a diameter of 26 cm, transfer the rolled sheets inside by twisting them to create a circle.
6. Bake in a preheated oven at 180 degrees for about 45 minutes or until the anaropitta is golden brown.
7. Finally, when baked, take it out of the oven and pour the cold syrup over the hot anaropitta.