Daktyla Cantabrian Style

Ingredients

In this adaptation, the traditional Cypriot Daktyla is transformed into a Cantabrian delight by incorporating local ingredients and flavors. The original recipe typically uses a sweet filling made with almonds and cinnamon, while the Cantabrian version features savory ingredients like anchovies, roasted red peppers, and goat cheese. The cooking technique also differs, as the Cantabrian Daktyla are fried to achieve a crispy texture, whereas the Cypriot version is usually baked. We alse have the original recipe for Daktyla, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (100g) creamy goat cheese 1/2 cup (100g) creamy goat cheese
• 1/4 cup (40g) roasted red peppers, finely chopped 1/4 cup (40g) roasted red peppers, finely chopped
• 4-6 Cantabrian anchovy fillets, finely chopped 4-6 Cantabrian anchovy fillets, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 9g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the water and olive oil, mixing until a smooth dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes elastic and pliable. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix the creamy goat cheese, roasted red peppers, and chopped anchovies until well combined.
4. 4.
   Divide the dough into small portions and roll each portion into a thin rectangle.
5. 5.
   Spoon a small amount of the filling onto one end of each rectangle and roll it up tightly, sealing the edges.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the Daktyla in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
7. 7.
   Serve the Daktyla Cantabrian Style warm as an appetizer or snack.

Treat your ingredients with care...

• Anchovies — If you prefer a milder flavor, you can soak the anchovies in milk for 30 minutes before chopping them.
• Roasted red peppers — You can use store-bought roasted red peppers or roast them yourself by placing whole peppers under the broiler until the skin is charred, then peeling off the skin.

Tips & Tricks

• For a vegetarian version, you can substitute the anchovies with marinated artichoke hearts for a tangy flavor.
• Make sure the dough is rolled thin to achieve a crispy texture.
• Serve the Daktyla Cantabrian Style with a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• These Daktyla are best enjoyed fresh and warm, but you can also reheat them in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Daktyla Cantabrian Style as an appetizer or snack. They are perfect for sharing at gatherings or as a tasty addition to a tapas spread. Pair them with a refreshing glass of white wine or a traditional Cantabrian cider.

Presentation advice

Arrange the Daktyla Cantabrian Style on a platter, garnished with fresh herbs like parsley or dill. The golden color of the pastries will be visually appealing against the vibrant green of the herbs. Serve them with small bowls of lemon wedges for guests to squeeze over the Daktyla before enjoying.