Lychnarakia are the traditional Easter pastry of Crete, a staple on the festive table of Lambri (Easter Sunday). On the morning of Holy Saturday, Cretan homemakers roll out dough on a sofás (a low, round kneading table), cut small circles, place a spoonful of sweet myzithra cheese in the center, and—using an almost artistic touch—pinch the edges into delicate pleats.

Ingredients for the Dough

• 1 kg soft flour (as needed)
• 1 cup sugar
• 1 cup olive oil
• 1 cup milk
• 2 eggs
• ½ sachet baking powder

Ingredients for the Filling

• 2 kg fresh sweet myzithra (strained for two days)
• 1 cup sugar
• 2 eggs
• Ground cinnamon
• Finely chopped avarsamos (spearmint, optional)
• Lemon leaves

How to Make Lychnarakia

Step 1: Prepare the Dough

In a large lekanida (a traditional clay mixing bowl), combine all the wet ingredients. Dissolve the baking powder in the milk and add it in. Slowly incorporate the sifted flour and knead until you have a smooth, elastic dough. Cover and set aside while preparing the filling.

Step 2: Prepare the Filling

In another lekanida, knead the myzithra by hand until soft. Add the sugar, eggs, and cinnamon, mixing everything well.

Step 3: Shape the Lychnarakia

Using a xyliki (a wooden rolling pin), roll out the dough and cut out small circles about 10–11 cm in diameter. Place a spoonful of filling in the center and spread it slightly with the back of a spoon, leaving a 2 cm border. Lift the edges and, using your thumb and forefinger, pinch the dough all around, creating a beautiful pleated pattern.

Arrange the lychnarakia on a baking tray lined with parchment paper and brush the tops with beaten egg.

Step 4: Bake

Preheat the oven to 170°C (338°F), top and bottom heat. Bake on the second rack from the bottom for 20–25 minutes, until the bases are golden and the tops lightly browned.

Once out of the oven, dust them with cinnamon and place fresh lemon leaves on top for a final aromatic touch.

Cretan Dialect Glossary

• Sofrás – A round, low table for kneading dough
• Lekanida – A large, traditional clay mixing bowl
• Avarsamos – Spearmint
• Xyliki – A wooden rolling pin

📌 Recipe by Lena Igoumenaki, President of the Cretan Cuisine Festival Association

If you ever find yourself in Crete during Easter, follow the scent of cinnamon and warm myzithra—you might just stumble upon a home where lychnarakia are being made! 🍋✨