Cozonac Swirly Pita for Easter

TopatoTopatoDarth Vader581359871
"The perfect pita for a truly unforgettable and delightful family holiday."
Preparation60 min.
Cooking45 min.
Тotal105 min.
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  • eggs - 3 (1 egg yolk for smearing)
  • milk - 2 cups (500 ml)
  • yoghurt - 3 tablespoons
  • sugar - 1 cup
  • yeast - 1 packet Dry
  • salt - 1 tsp
  • fats - 1/2 cup lard, butter, oil
  • lemon sugar - 1 packet
  • lemon rinds - 1/2 packet
  • vanilla - 2
  • flour - 2 lb (1 kg) + 2/5 cup (100 g) for kneading
  • Filling
  • jam - or marmalade of your choice
  • almonds - sliced


Activate the yeast with a little warm milk, 1 tbsp sugar and flour. Beat the eggs with the sugar, add the yoghurt. Sift the flour and knead a soft dough, while adding fats to it.

Knead a soft dough, cover with a towel or foil and leave to rise in a warm area. You're going to get about 65.5 oz (1860 g) of dough. Divide the risen dough into 2 parts, roll out each into a large round sheet, put one atop the other and cut into 8 triangles.

Put 1 tsp of jam or marmalade at the base of each triangle, make 3 cuts along the vertex, wrap it into a large scone. Use a tall tray laid out with baking paper.

Arrange the 8 large parts in a spiral arrangement. Leave the pita to rise, then smear it with egg yolk beaten with a little milk and oil. Sprinkle with sliced almonds and sugar.

Bake the pita in a preheated 320°F (160 °C) oven. After 25-30 min. you can check it with a wooden skewer to decide how much longer to keep it in the oven to avoid burning it on top.


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