Cretan Sweet Cheese Pastries (Kalitsounia)

Method9 steps · about 1 hr 45 min

1. 1

   Step 1: In a large bowl combine the dough olive oil (1 cup), 1½ cups dough sugar, strained yogurt (1 cup) and the single dough egg (1). Add the juice from ½ orange, and the optional lemon zest and vanilla if using. Sift the dough flour with the 4 tsp baking powder and add gradually, kneading gently until soft but not sticky. Depending on absorption, slightly less or more flour may be needed; stop at the right texture.

   Uses 1 cup olive oil for the dough · 1½ cups sugar for the dough · 1 cup strained yogurt · 1 egg for the dough · Juice from ½ orange · Zest from 1 lemon, optional · ½ tsp vanilla extract, optional · About 1 kg flour for the dough, added gradually to a soft nonsticky texture

2. 2

   Step 2: Cover the soft dough and let rest for about 30 minutes. Prepare the cheese filling during this rest.

   Rest the dough while preparing the filling · 30 minUses Complete soft kalitsounia dough

3. 3

   Step 3: Mash the selected 1 kg fresh soft myzithra, mascarpone or ricotta in a separate bowl. Mix with the 1 cup filling sugar, the single filling whole egg (1), the separate egg white (1) and 1 tsp filling cinnamon until evenly combined.

   Uses 1 kg fresh soft myzithra cheese, or mascarpone or ricotta; use one selection · 1 cup sugar for the filling · 1 whole egg for the filling · 1 egg white for the filling · 1 tsp ground cinnamon for the filling

4. 4

   Step 4: After the dough rest, lightly flour the rolling surface with the separate dusting flour. Roll the dough about 0.3 cm thick and cut circles with a 10 cm cutter. If easier, divide the dough in half and roll each half separately; this is the same dough supply.

   Uses Rested kalitsounia dough · A little extra flour for the rolling surface, as needed

5. 5

   Step 5: Put a spoonful of the prepared cheese filling in the centre of each dough circle and spread. Raise and pinch the dough rim around the filling, leaving the centre open. Continue with the same dough and filling supplies to make the pastries; divide the finished pastries into ten portions.

   Uses Cut kalitsounia dough circles · Prepared sweet cheese filling

6. 6

   Step 6: Arrange the shaped pastries on a large tray lined with parchment and let rest for 20 minutes. Preheat the oven to 180–200°C during this rest.

   Rest the shaped pastries before washing and baking · 20 minUses Shaped filled kalitsounia

7. 7

   Step 7: Whisk 1–2 of the separate egg-wash eggs with the 1 tbsp egg-wash water. Brush the rested pastries lightly with the wash, then sprinkle with the 1 tbsp topping cinnamon. The amount of wash actually adhering is less than or equal to the prepared supply.

   Uses Rested shaped kalitsounia · 1–2 eggs from the separate 2-egg wash supply, as needed · 1 tbsp water for the wash · 1 tbsp ground cinnamon for topping

8. 8

   Step 8: Bake the prepared pastries in the preheated 180–200°C oven for about 25 minutes, until golden and the pastry and egg-containing filling are cooked through. Extend as needed for your oven. If baking additional trays, repeat the bake timing for each tray.

   Bake each tray after the oven is preheated · 25 minUses Washed and cinnamon-topped kalitsounia

9. 9

   Step 9: Let the baked pastries cool until comfortable to eat. Serve as ten portions, with an optional drizzle of warm honey.

   Uses Baked kalitsounia · Honey for an optional warm drizzle when serving