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 servings
Cuisine: greek
Ingredients: 300 g all-purpose flour; 60 ml olive oil; 100 ml water warm; 0.5 tsp salt; 250 g mizithra cheese fresh, unsalted; 2 tbsp sugar; 1 pcs egg yolk; 0.5 tsp cinnamon ground; 0.5 tsp lemon zest; 1 pcs egg beaten; 2 tbsp honey (optional)

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.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
60 mlolive oil
100 mlwater, warm
0.5 tspsalt

filling

250 gmizithra cheese, fresh, unsalted
2 tbspsugar
1 pcsegg yolk
0.5 tspcinnamon, ground
0.5 tsplemon zest

egg wash

1 pcsegg, beaten

garnish

2 tbsphoney(optional)

Equipment

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

The method

Step by step

1
Combine all-purpose flour, olive oil, warm water, and salt in a large bowl.
About 2 min
Cook’s 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.
About 1 min
3
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 9 min
Cook’s 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.
About 30 min
Cook’s 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.
About 2 min
6
Add sugar, egg yolk, ground cinnamon, and lemon zest to the mizithra cheese.
About 1 min
7
Mix the filling ingredients thoroughly until well combined.
About 2 min
8
Preheat your oven to 180°C (350°F).
About 10 min
9
Divide the rested dough into 12 equal pieces.
About 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.
About 8 min
Cook’s 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.
About 3 min
Cook’s 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.
About 5 min
Cook’s note: Pinch the pleats firmly to ensure they stay closed during baking.
13
Transfer the kalitsounia to a baking sheet lined with parchment paper.
About 1 min
14
Brush the dough edges with beaten egg.
About 1 min
Cook’s note: This gives them a golden shine.
15
Bake for 18-20 minutes, or until the kalitsounia are golden brown.
About 20 min
16
Remove from the oven and let cool slightly on a wire rack.
About 5 min
17
Drizzle with honey before serving, if desired.
About 1 min
Cook’s note: Honey adds a traditional touch of sweetness.

Keep it good

Storage

Store leftover kalitsounia in an airtight container at room temperature.

Reheating

Warm gently in a toaster oven or microwave if preferred.