Lasithi Xerotigana: Traditional Cretan Honey Rolls

Greece Is | November 3rd, 2025

© Yannis Sikianakis/yannissikianakis.com

Greece IsIn DepthGASTRONOMY

In Crete, xerotigana are the quintessential festive sweet served at weddings, Christmas, and every major celebration.

Chef: Evangelia Sykiannaki and Evrydiki Chrysoulaki

Preparation & Cooking time: 1 hour preparation, 30 minutes cooking, 15 minutes resting Total: 1 hour 45 minutes

Serves: 30 pieces

Method

To make Lasithi xerotigana, first combine all the ingredients in the bowl of a stand mixer (using the dough hook), or in a large mixing bowl by hand, until you have a smooth, firm dough. Add a little extra water if needed.

Shape the dough into a ball, cover it loosely with a kitchen towel, and let it rest for 10-15 minutes. Then divide it into 10 equal pieces.

On a lightly floured surface, roll out each piece of dough – using a pasta machine or a rolling pin – into a very thin sheet, about 1–2 mm thick.

Cut each sheet with a pastry wheel into small rectangles, roughly 10 x 12 cm.

Ingredients

For the dough

1 kg strong flour
About 2 cups water
1 cup olive oil (plus extra for frying)
40 ml tsikoudia (Cretan grape spirit)
Juice of 1 lemon
1 tsp salt

For the syrup

1 cup water
1 cup honey
2 cups sugar

For garnish

Plenty of sesame seeds
Ground cinnamon

In a deep frying pan, pour in enough oil to reach about one-third of the pan’s height and heat over high flame.

Using two forks, dip each dough sheet into the hot oil. As it fries, quickly fold and roll it with the forks to form a flute-like roll.

Fry for about 2 minutes, until lightly golden but not deeply browned.

Place the rolls on absorbent paper to drain excess oil and continue frying until all the dough is used.

Making the Syrup

In a small saucepan, combine the syrup ingredients and simmer over medium heat for about 10 minutes, until slightly thickened. Remove from the heat.

Finishing Touches

Dip each cooled xerotigano into the hot syrup, turning to coat well so it absorbs the honey mixture. Arrange them neatly on a platter, sprinkle with sesame seeds and cinnamon, and serve.

Originally published in Greek at gastronomos.gr.