Cretan Kalitsounia with Mizithra

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine all-purpose flour, olive oil, warm water, and salt in a large bowl.

   Ongeveer 2 min

   Tip van de kok: Ensure the water is warm, not hot, to help the dough come together smoothly.

2. 2

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 1 min

3. 3

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ongeveer 9 min

   Tip van de kok: The dough should feel soft and pliable, not sticky.

4. 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.

   Ongeveer 30 min

   Tip van de kok: Resting the dough allows the gluten to relax, making it easier to roll.

5. 5

   While the dough rests, prepare the filling by crumbling the mizithra cheese into a bowl.

   Ongeveer 2 min

6. 6

   Add sugar, egg yolk, ground cinnamon, and lemon zest to the mizithra cheese.

   Ongeveer 1 min

7. 7

   Mix the filling ingredients thoroughly until well combined.

   Ongeveer 2 min

8. 8

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

9. 9

   Divide the rested dough into 12 equal pieces.

   Ongeveer 2 min

10. 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.

    Ongeveer 8 min

    Tip van de kok: Aim for thin dough, but not so thin that it tears easily.

11. 11

    Place a spoonful of the cheese filling in the center of each dough circle.

    Ongeveer 3 min

    Tip van de kok: Do not overfill, or it will be hard to seal the pastries.

12. 12

    Fold the edges of the dough over the filling, creating pleats around the circumference, leaving the center of the filling exposed.

    Ongeveer 5 min

    Tip van de kok: Pinch the pleats firmly to ensure they stay closed during baking.

13. 13

    Transfer the kalitsounia to a baking sheet lined with parchment paper.

    Ongeveer 1 min

14. 14

    Brush the dough edges with beaten egg.

    Ongeveer 1 min

    Tip van de kok: This gives them a golden shine.

15. 15

    Bake for 18-20 minutes, or until the kalitsounia are golden brown.

    Ongeveer 20 min

16. 16

    Remove from the oven and let cool slightly on a wire rack.

    Ongeveer 5 min

17. 17

    Drizzle with honey before serving, if desired.

    Ongeveer 1 min

    Tip van de kok: Honey adds a traditional touch of sweetness.