Tinos' Christmas

Tinos' Christmas "Little Fish" (Psarakia)
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  • For the pastry

  • 4 cups of hard flour
  • 1 egg
  • 3 tbsp of olive oil or corn oil
  • pinch of salt
  • juice of 1 orange
  • 1/4 cup of water
  • 1/4 cup of ouzo or raki
  • For the filling

  • 4 cups of walnuts
  • 1 cup of grated, stale, white bread
  • 1 tablespoon of cloves and cinnamon
  • 1 cup of honey
  • zest of 1 orange
  • corn oil for frying
  • rosewater and 1/2 pound of powdered sugar for sprinkling


  1. Prepare the pastry. Put the flour in a bowl, make a small puddle in the middle and pour into it the egg, ouzo or raki, the orange juice and oil. Knead, adding slowly enough water, so that the dough will be of moderate hardness, if you are planning to roll it out by hand, or tight if you want to use a pasta machine.

  2. Prepare the filling. Heat the honey, so as to make it more fluid. Mince in a blender the nuts and the stale bread, without the crust. Mix it with the cloves, the cinnamon and the honey. Divide the dough into balls in the size of an orange. Roll them out until they turn into very thin sheets and cut them into julienne strips.

  3. Put a teaspoon of the filling in each strip, fold it and give the shape of a fish, by cutting it with a knife. Press them on the edges, so that they stick. Fry the "Little Fish" in hot oil until they turn golden brown. Take them out with a slotted spoon and leave them to drain on absorbent paper.

  4. When they are completely cool, sprinkle them with rosewater and after that with powdered sugar.


The source of the recipe and the photo: Kafiri Simoni - "With almonds, walnuts and honey": Anthology of greek desserts

You can preserve the "Little Fish" in a metal box for many days, without adding the powdered sugar. You can always sprinkle when you want to serve them!

Instead of frying the "Little Fish", you can bake them in a preheated oven, at 180° C for 30'.