Without adding any water, knead all the ingredients in the kneading bowl. After wrapping the dough in cling film, give it a 15-minute rest in the refrigerator. With a rolling pin, spread the rested dough to a thickness of 2 mm. Apply egg yolk on it and spread aged kasseri cheese. Slice it into pieces measuring 2 cm by 18 cm and fold it from right to left with the aged kasseri cheese portion facing up. Arrange on a greased baking tray, leaving a bit of space between each pastry, and bake for 20 minutes in a preheated oven at 170°C and then for 7 minutes at 130°C. Bon appetite.
For the topping:
