Shortcrust pastry (Kourou dough)

Delightfully crumbly and fragrant, the Kourou Dough by Chryssi Zymi is ideal for sweet and savoury tarts, pies and mini pies with unique taste.

Kourou dough is a crumbly, shortcrust pastry made with butter, eggs and milk and is an ideal choice for small and delicious pies with cheese, sausage or whatever you are craving for, perfect for a bite at the office or at school and delicious snacks at home!

It is made of fine wheat flour and is ready to embrace your favourite traditional pies with any filling of vegetables, cheese, cold cuts and meats you can imagine.

Kourou Dough loves confectionery, too, and embraces in its crumbly deliciousness all kinds of pies and mini pies with sweet filling, while being a wonderful base for quick tarts.

Chryssi Zymi has had years of bringing to your kitchen the fragrant Kourou Dough made of the purest ingredients, for special sweet and savoury pies that appetizing aromas everyone loves.

With Chryssi Zymi Kourou Dough and imagination, homemade tarts and pies take on a whole new flavour!

PRODUCTS

Mini shortcrust pastry pies with smoked sausage of Mykonos

Mini shortcrust pastry pies with mizithra whey cheese & feta cheese PDO

Shortcrust pastry

dictionary

Shortcrust pastry (Kourou)

Kourou dough is made with flour, butter, eggs and milk, and, when baked, it becomes biscuity and crumbly. It is used for pies, tarts and mini pies with a savoury or sweet filling.

Feta Cheese

Definitely the most widely used type of cheese in Greece, as the word “cheese” is synonymous to “feta” in daily life. White, soft or semi-hard PDO cheese with a rich taste and high nutritional value, the word “feta” describes that kind of white cheese that comes from specific areas of Greece and is made with milk from specific breeds of sheep and goats. It is an essential ingredient of the Greek salad (Horiatiki) and one of the main ingredients of the cheese pie, the spinach-cheese pie as well as many other Greek delicacies.

Puff pastry

Puff pastry is a type of pastry sheet made with alternating layers of dough and butter, which separates into dozens of slim layers during baking. It is fluffy, with a buttery taste, and is found in a multitude of dishes, such as savoury pies and tarts, as well as millefeuilles, croissants, palmiers, etc.

tips

If you make a fruit filling, take into consideration that during baking fruits lose their liquids so their volume decreases.

For a more special appearance, you can cut the dough into thin strips and cover your pie by weaving them horizontally and vertically, like a pasta flora jam tart.

Ensure that there is balance between the amount of the pie filling and the sheets, so that the tart pieces are not too heavy and can be nicely cut.