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Small Cretan pastries filled with sweet mizithra and honey. Easter food, festival food, comfort food.
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ingredients
•
🌾 DOUGH
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2 cups all-purpose flour
•
½ cup olive oil
•
½ cup warm water
•
1 tsp baking powder
•
Pinch of salt
•
🧀 FILLING
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300g fresh mizithra or ricotta
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2 eggs
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2 tbsp honey
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1 tsp cinnamon
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Zest of 1 orange
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🍯 FINISH
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Honey for drizzling
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Sesame seeds
•
Cinnamon
Crete
Kalitsounia
Small cheese pastries with honey from Crete.
Small Cretan pastries filled with sweet mizithra and honey. Easter food, festival food, comfort food.
Ingredients
🌾 DOUGH
— 2 cups all-purpose flour
— ½ cup olive oil
— ½ cup warm water
— 1 tsp baking powder
— Pinch of salt
🧀 FILLING
— 300g fresh mizithra or ricotta
— 2 eggs
— 2 tbsp honey
— 1 tsp cinnamon
— Zest of 1 orange
🍯 FINISH
— Honey for drizzling
— Sesame seeds
— Cinnamon
Prep
🔪 PREP FIRST
🌾 DOUGH PREP
— Mix flour, baking powder, and salt.
— Add olive oil and warm water.
— Mix until a soft, pliable dough forms.
— Knead lightly — 2 minutes.
— Rest covered for 20 minutes.
🧀 FILLING PREP
— Mix mizithra with eggs, honey, cinnamon, and orange zest.
— Taste — filling should be lightly sweet and fragrant.
🔥 OVEN
— Preheat oven to 350°F.
Method
STEP 1 — ROLL THE DOUGH
— Roll dough thinly on a lightly floured surface.
— Cut into circles — 8–10cm diameter.
STEP 2 — FILL
— Place a heaped teaspoon of filling in the center of each circle.
— Fold edges up to form an open tart — pinch and crimp the sides.
👉 Traditional kalitsounia are open on top — the filling is visible.
STEP 3 — TOP & BAKE
— Place on a lined baking sheet.
— Drizzle a little honey over each filling.
— Sprinkle with sesame seeds.
— Bake at 350°F for 20–25 minutes.
— You're looking for:
— Golden pastry edges
— Filling just set and slightly puffed
STEP 4 — FINISH
— While still warm, drizzle with more honey.
— Dust lightly with cinnamon.
— Serve warm or at room temperature.
Chef's Note: The filling should be visible and slightly puffed after baking. If it sinks back, it needed 5 more minutes.