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I saw in another thread that pasta flora is a fairly easy Greek dessert to make to take to someone's house. I tried to make it once and I messed up the dough - it was far too dense.

Is it possible that I overworked it or maybe even used too much flour?

The recipe I used didn't give me instructions for how long to mix the dough, and then how to tell if he dough was all set - so my gut is that I overworked it. It had the texture of a cracker.
 

PemiKanavos

Administrator
Staff member
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
 
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
I didn't rest my dough! I will try again and this time, I will rest the dough. How long should I?
 

PemiKanavos

Administrator
Staff member

k_tsoukalas

Moderator
At least 30minutes to an hour
I agree, you need to rest it at least 30 minutes. When you touch the dough, it should feel like it got softer and a little warmer. This will make it easier to work with.
 

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It is likely that I will be going to Crete this year, particular the Heraklion area so I can visit Knossos Palace. I have heard that there are some unique elements to Cretan cuisine to explore while there.

Someone told me to order a dish called Dakos. I see online that it is a bread dish with tomato and cheese. Is this something I can make at home easily to give it a try?

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