Prepare the pastry by mixing the flour, salt, tsikoudia and olive oil, and adding just enough water to obtain a stiff dough.

Divide into three and roll each portion out into a thin sheet. This process requires a smooth surface, a rolling pin and flour or cornflour to sprinkle over the dough, so that it doesn’t stick.

From each sheet cut rounds 7-8 cm in diameter.

In the meanwhile prepare the filling by mixing the two types of cream cheese and the eggs. If you wish, add some finely chopped fresh mint to the mixture.

Spoon a little filling in the middle of each pastry round. Crimp the edges together with your thumb and finger to form a tartlet.

Brush the tartlets with a little oil and bake in the oven until golden top and bottom. Alternatively you can fry them if you wish.

To make the sauce cut the orange rind into long thin strips (juliennes). Put the orange juice in a saucepan and boil. Throw in the juliennes, some cinnamon and the sugar. Continue boiling until the liquid is syrupy.

Serve 2-3 tartlets on each plate and pour the orange sauce over them. Superb. Sour and slightly salty cheese with sweet and slightly bitter orange sauce. If it’s summer, add a scoop of ice cream too … a real treat.