Ingredients for dough:

• 5 cups of soft flour
• 2 sachets of baking yeast (7gr each)
• 1 tsp of sugar
• A pinch of salt
• 1/2 a cup of margarine
• 1 1/2 cups of warm water

Ingredients for filling:

• 4 tsp of margarine
• 6 tsp of sugar
• 6 tbsp of raisins
• Ingredients for glazing:
• 4 tbsp of sugar
• 3 1/2 tbsp of water
• Sugar for sprinkling

Method:

• From the day before you prepare the raisings by washing them well and setting them aside to dry completely.
• In a large enough bowl add the flour and salt and mix well.
• In a small sauce pan melt 4 tsp of margarine add it to the flour mixture and with your fingers, rub it with the flour until crumbly.
• Add the sugar and yeast and mix well.
• Gradually add the water and knead vigorously into a soft dough.
• Cover the bowl with a kitchen towel and set aside for about 5-10 minutes.
• Divide the dough into three equal pieces.
• Roll out one piece of the dough into a Fillo sheet about 12X12 inches.
• Brush with 1/3 of the melted margarine and sprinkle with 2 tsp of sugar.
• Sprinkle with 2 tbsp of raisins over the Fillo sheet, leaving about 1 cm around the edge.
• Roll up the Fillo sheet and cut into 8 equal pieces.
• Having the cut side up, press with your hands to flatten.
• Continue with the other 2 pieces of dough following the above steps and place the Kifylla on a lightly greased baking pan.
• Cover the baking pans with kitchen towels and a woolen cloth and set aside for about 1/2 an hour for the Kifylla to rise.
• Bake in a preheated oven at 170-180 degrees Celsius (see conversions) for about 25-30 minutes or until golden brown.
• In the meantime in a deep bowl mix the water with the sugar for glazing.
• After about 18 minutes of baking, remove the baking pan from the oven and brush them with the water and sugar mixture.
• Sprinkle with some sugar, place the baking pan back in the oven and continue baking for about another 8 minutes until golden brown.
• Kifylla can be eaten hot as they come out of the oven but are a lot better when they are cold.