Melitinia

Cover with a dish and let rise for 120 minutes.

Mix the cream cheese with the egg yolks, add the semolina, sugar and mastic powder, stir with a wooden spoon until it is a pulpy quantity.

4. make sheets with dough of 2-3 mm, fill them with the cream, 1 cm to the edge.

Shape the leaves into a tartlet with moistened fingers.

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