Kalitsounia Me Kanella are traditional Cretan pastries that offer a perfect balance of savory cheese and sweet spice. These tender, hand-rolled pockets feature a rich filling of mizithra or ricotta cheese, egg yolks, and cinnamon, encased in a soft, elastic dough. The result is a delicate pastry that puffs up beautifully during baking, creating a light chestnut-colored exterior. They are traditionally served dusted with a mixture of confectioners’ sugar and cinnamon, enhancing their aromatic appeal.
Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)
Description
Kalitsounia Me Kanella are traditional Cretan pastries that offer a perfect balance of savory cheese and sweet spice. These tender, hand-rolled pockets feature a rich filling of mizithra or ricotta cheese, egg yolks, and cinnamon, encased in a soft, elastic dough. The result is a delicate pastry that puffs up beautifully during baking, creating a light chestnut-colored exterior. They are traditionally served dusted with a mixture of confectioners' sugar and cinnamon, enhancing their aromatic appeal.Directions
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Preheat the oven to 350°F (175°C). Lightly butter a large baking sheet or line it with parchment paper.
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For the filling, in a medium bowl, combine the mizithra (or ricotta), egg yolks, granulated sugar, 1/2 teaspoon cinnamon, and melted butter. Mix until smooth. If the mixture is too stiff, add milk one tablespoon at a time until it reaches a thick, moundable consistency. Set aside.
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In a large bowl, sift together the flour and salt. Add the cold butter and cut it in using a pastry cutter or by rubbing between your fingers until the mixture resembles coarse crumbs.
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Stir in the vanilla extract and the egg whites. Add milk as needed, one tablespoon at a time, to bring the dough together. Knead gently until the dough is smooth and elastic.
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Divide the dough into small pieces. On a lightly floured surface, roll each piece out very thinly, about the thickness of a dime.
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Use a round cutter (about 4 inches in diameter) or a glass to cut out circles from the rolled dough.
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Place 1 teaspoon of the cheese filling in the center of each dough circle.
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Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, using the tines of a fork or a pastry wheel to crimp.
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Arrange the kalitsounia on the prepared baking sheet, leaving a small space between each.
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Bake for 25 minutes, or until the pastries puff up and turn a light chestnut brown.
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Remove from the oven and transfer to a wire rack to cool slightly.
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Dust generously with a mixture of confectioners' sugar and cinnamon before serving warm or cold.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 786kcal
- % Daily Value *
- Total Fat 20.1g31%
- Saturated Fat 12.6g63%
- Cholesterol 72mg24%
- Sodium 976mg41%
- Total Carbohydrate 125g42%
- Dietary Fiber 3.2g13%
- Sugars 34.1g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
