Cretan Kalitsounia with Mizithra
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover kalitsounia in an airtight container at room temperature.
Warm gently in a toaster oven or microwave if preferred.
More recipes
All recipesappetizer
Pescadito Frito (Fried Fish Bites)
Crispy, golden-fried fish bites, a popular Spanish tapa. These small pieces of fish are lightly battered and quickly fried, perfect for sharing with a squeeze of fresh lemon.
25 min 450 kcalbreakfast
Cháo Lòng
This traditional Vietnamese pork offal congee is a comforting and savory breakfast. It features tender rice porridge cooked with various pork internal organs, offering a unique texture and rich flavor. A warming and hearty start to the day.
2 hr 15 mindessert
Taiyaki
Taiyaki are traditional Japanese fish-shaped cakes, typically filled with sweet red bean paste. The crispy exterior and warm, soft filling make them a delightful treat. This recipe creates a classic version perfect for a sweet snack or dessert.
50 min 234 kcalmain course
Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut is a rich and aromatic Indonesian oxtail soup, featuring tender oxtail simmered in a spiced broth with vegetables. This hearty soup is deeply flavorful and comforting, perfect for a satisfying meal.
3 hr 25 min 763 kcalmain course
Nigiri Sushi
Nigiri sushi consists of hand-pressed vinegared rice topped with a slice of fresh fish or other seafood. This recipe guides you through preparing the seasoned rice and forming the classic pieces. It's a delicate and flavorful dish that highlights the quality of its simple ingredients.
1 hr 20 minmain course
Quanta Firfir
Quanta Firfir is a traditional Ethiopian dish made with dried beef jerky (quanta) rehydrated and cooked in a spicy berbere sauce, then mixed with torn pieces of injera. It's a flavorful and hearty meal, perfect for a satisfying dinner.
1 hr 5 min 566 kcalmain course
Braised Eggplant with Minced Pork
Experience the rich, umami flavors of this classic Chinese Braised Eggplant with Minced Pork. Tender eggplant pieces soak up a savory, aromatic sauce, perfectly complemented by succulent ground pork. This comforting and hearty main course is a true celebration of traditional Chinese home cooking, ideal for a satisfying weeknight dinner.
50 min 301 kcal