SnackDessert

Cretan Kalitsounia with Mizithra

Name: Cretan Kalitsounia with Mizithra
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 portioner
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 100 ml water warm; 0,5 tsk. salt; 250 g mizithra cheese fresh, unsalted; 2 spsk. sugar; 1 stk. egg yolk; 0,5 tsk. cinnamon ground; 0,5 tsk. lemon zest; 1 stk. egg beaten; 2 spsk. honey (valgfrit)

These small, traditional Cretan pastries feature a soft dough shell filled with a creamy, mildly sweet mizithra cheese mixture. They are a delightful snack, perfect with a cup of coffee or as a light dessert. This recipe creates a sweet version, popular in many parts of Crete.

En original opskrift af Forkin

Tid i alt: 1 t. 35 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

dough

300 gall-purpose flour
60 mlolive oil
100 mlwater, warm
0,5 tsk.salt

filling

250 gmizithra cheese, fresh, unsalted
2 spsk.sugar
1 stk.egg yolk
0,5 tsk.cinnamon, ground
0,5 tsk.lemon zest

egg wash

1 stk.egg, beaten

garnish

2 spsk.honey(valgfrit)

Udstyr

rolling pin · large bowl · wire rack · baking sheet · parchment paper

Fremgangsmåde

Trin for trin

1
Combine all-purpose flour, olive oil, warm water, and salt in a large bowl.
Ca. 2 min.
Kokkens note: Ensure the water is warm, not hot, to help the dough come together smoothly.
2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Ca. 1 min.
3
Knead the dough for about 8-10 minutes until it is smooth and elastic.
Ca. 9 min.
Kokkens note: The dough should feel soft and pliable, not sticky.
4
Place the dough back in the bowl, cover with a clean cloth, and let it rest for at least 30 minutes at room temperature.
Ca. 30 min.
Kokkens note: Resting the dough allows the gluten to relax, making it easier to roll.
5
While the dough rests, prepare the filling by crumbling the mizithra cheese into a bowl.
Ca. 2 min.
6
Add sugar, egg yolk, ground cinnamon, and lemon zest to the mizithra cheese.
Ca. 1 min.
7
Mix the filling ingredients thoroughly until well combined.
Ca. 2 min.
8
Preheat your oven to 180°C (350°F).
Ca. 10 min.
9
Divide the rested dough into 12 equal pieces.
Ca. 2 min.
10
On a lightly floured surface, roll out each piece of dough into a thin circle, approximately 10-12 cm (4-5 inches) in diameter.
Ca. 8 min.
Kokkens note: Aim for thin dough, but not so thin that it tears easily.
11
Place a spoonful of the cheese filling in the center of each dough circle.
Ca. 3 min.
Kokkens note: Do not overfill, or it will be hard to seal the pastries.
12
Fold the edges of the dough over the filling, creating pleats around the circumference, leaving the center of the filling exposed.
Ca. 5 min.
Kokkens note: Pinch the pleats firmly to ensure they stay closed during baking.
13
Transfer the kalitsounia to a baking sheet lined with parchment paper.
Ca. 1 min.
14
Brush the dough edges with beaten egg.
Ca. 1 min.
Kokkens note: This gives them a golden shine.
15
Bake for 18-20 minutes, or until the kalitsounia are golden brown.
Ca. 20 min.
16
Remove from the oven and let cool slightly on a wire rack.
Ca. 5 min.
17
Drizzle with honey before serving, if desired.
Ca. 1 min.
Kokkens note: Honey adds a traditional touch of sweetness.

Bevar den gode smag

Opbevaring

Store leftover kalitsounia in an airtight container at room temperature.

Genopvarmning

Warm gently in a toaster oven or microwave if preferred.