3½ cups plain white flour
1 tablespoon dry yeast
½ cup white sugar
2 eggs
80g butter, softened
¼ cup canola oil
½ teaspoon salt
¾ cup lukewarm milk
400g sour cream
100g ricotta
¾ cup icing sugar
1 egg yolk
1 teaspoon vanilla paste or vanilla extract
zest of 1 lemon
1 tablespoon cornflour
egg wash
¼ cup water
¼ cup white sugar
icing sugar

You can find these treats in any bakery around Israel and they are one of the most popular pastries at our shop. Honestly, just wanted to share some childhood memories with you all.

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1.Sift the flour into the bowl of a mixer, add the dry yeast and mix a little.
2.Add the sugar and start mixing at a slow speed using the kneading hook.
3. Add the eggs, butter and oil and mix. Add salt and mix again.
4.Add the milk slowly while kneading, and knead for another 8 minutes until you have a soft, flexible dough that is pleasant to the touch.
5.Transfer the dough to a lightly greased bowl, cover with plastic wrap and a towel and leave to rise until doubled in size, about 1½ hours.
6.For the filling, mix all the ingredients in a large bowl.
7.Cover with plastic wrap and put in the fridge.
8.After the dough has risen, transfer it to a lightly floured surface and divide it in half.
9.Shape each part into a square of about 30cm x 30cm and divide into equal squares of about 10cm x 10cm.
10.Place a teaspoon of the cheese filling in the centre of each square.
11.Bring two diagonal corners together and then the opposite corners forming an envelope.
12.Transfer to a baking tray lined with baking paper.
13.Brush the gviniot with the egg wash and leave to rise again for about 30 minutes.
14.Heat the oven to 180°C.
15.Bake the gviniot for 25-30 minutes, until they are golden.
16.Prepare a sugar syrup by boiling the water and sugar in a small pot, then lower the heat to medium and cook for 7-8 minutes, until thickened a little.
17.When the gviniot are ready, take them out of the oven, brush with sugar syrup, cool to room temperature, dust with icing sugar and serve.
18.You can keep the pastries well wrapped in the refrigerator, and warm them up a little before serving.

Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg