Kalitsounia Kritis (Καλιτσούνια Κρήτης)

Ingredients

Equipment Needed

• •10cm round pastry cutter
• •two heavy baking sheets
• •fine sieve for draining cheese

Instructions

1. 1

   Drain the cheese

   Set the fresh myzithra in a fine sieve for 30 minutes if it looks wet. Kalitsounia depend on a filling that sits softly without running, so drain it before you sweeten it. This is the one method that decides the pie.

2. 2

   Make the dough

   Whisk the flour, baking powder, sugar, and salt in a wide bowl. In another bowl whisk the olive oil, milk, orange juice, egg, and orange zest, then pour them into the flour. Mix until a soft dough gathers, adding only a dusting of flour if it sticks heavily to your fingers.

3. 3

   Rest the dough

   Knead lightly for 1 minute, just until smooth. Cover the dough and let it rest for 20 minutes, so it rolls without shrinking back like a stubborn child.

4. 4

   Mix the filling

   Mash the drained myzithra with the sugar, egg, mint, cinnamon, and lemon zest. Taste it. It should be sweet but still taste of fresh cheese, with mint coming through at the end.

5. 5

   Cut the rounds

   Heat the oven to 180C. Line two baking sheets with parchment. Roll the dough on a lightly floured surface to about 3mm thick, then cut 10cm rounds. Gather and reroll the scraps once.

6. 6

   Fill and pinch

   Place 1 heaped tablespoon of filling in the center of each round. Lift the dough edge around the filling and pinch it at regular points to make a small open flower, leaving the cheese visible in the middle. Press firmly enough that the points hold their shape.

7. 7

   Glaze and bake

   Brush the dough edges lightly with the egg yolk and milk. Sprinkle with sesame seeds if you like. Bake for 22 to 25 minutes, until the pastry is pale gold at the edges and the cheese filling is just set, not dry.

8. 8

   Cool and serve

   Let the kalitsounia cool for at least 20 minutes before serving. Eat them warm or at room temperature, with a thread of thyme honey if your table likes them sweeter.

Chef Tips

• •Use fresh sweet myzithra if you can find it. If not, mix 350g well-drained ricotta with 150g soft fresh goat cheese and a small pinch of salt. It isn't Cretan myzithra, but it behaves honestly in the pastry.
• •Don't overfill. A generous spoonful is enough, because the filling swells slightly and the open edges need room to hold.
• •Kalitsounia keep well for 2 days in a covered tin. Warm them briefly before serving if you want the dough soft again, and add honey at the table, not before storage.

Advance Preparation

• •Drain the myzithra up to 1 day ahead and keep it covered in the refrigerator.
• •The dough can be made 4 hours ahead, wrapped, and chilled. Let it stand at room temperature for 20 minutes before rolling.
• •The baked kalitsounia can be made the morning of serving and held at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 64g)