Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)

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Servings: 20 Difficulty: Intermediate
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Traditional Cretan pastries featuring a tender, flaky crust filled with sweet cheese and aromatic cinnamon.
Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries recipe image
Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries recipe image
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Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 786.2

Description

Kalitsounia are beloved Cretan pastries that balance a delicate, buttery dough with a rich, sweet cheese filling. This recipe uses fresh mizithra or ricotta blended with egg yolks, sugar, and warm cinnamon for a comforting, aromatic treat. The dough is simple to make, requiring just flour, butter, and egg whites, resulting in a texture that is both tender and slightly crisp when baked. These small, half-moon pastries are dusted with powdered sugar and cinnamon, making them perfect for afternoon coffee, holiday gatherings, or as a sweet ending to a Greek meal. They are easy to prepare and offer an authentic taste of the Mediterranean.

Ingredients

Directions

  1. Preheat the oven to 350F (175C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the fresh mizithra (or ricotta), egg yolks, granulated sugar, cinnamon, and melted butter. Mix until smooth. If the mixture is too stiff to mound, stir in 1 tablespoon of milk. Set aside.
  3. In a large bowl, sift together the flour and salt. Cut in the remaining cold butter (if not using the melted butter from the filling, though the original text implies using melted butter in filling and cutting in butter for dough; typically kalitsounia dough uses cold butter. Assuming standard pastry method: cut in cold butter until crumbly). *Correction based on provided text*: The text says "cut in the butter" for dough. Ensure you have cold butter for the dough if not specified otherwise, or use the method described. Rub the butter into the flour with your fingers until the mixture resembles coarse crumbs.
  4. Add the vanilla extract and egg whites to the flour mixture. Gradually add enough milk to bring the dough together into a soft, smooth ball. Knead gently until elastic.
  5. Break off small pieces of dough and roll them out on a floured surface into thin circles, approximately 4 inches in diameter.
  6. Place about 1 teaspoon of the cheese filling in the center of each circle.
  7. Wet the edges of the dough with water or milk. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork or pastry wheel to seal.
  8. Arrange the kalitsounia on the prepared baking sheet, leaving space between them.
  9. Bake for 25 minutes, or until the pastry is puffed and turns a light chestnut color.
  10. Remove from the oven and transfer to a wire rack to cool slightly. Dust generously with confectioners' sugar and a sprinkle of cinnamon. Serve warm or cold.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 786.2kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 12.6g63%
Cholesterol 72.0mg24%
Sodium 120.0mg5%
Total Carbohydrate 125.0g42%
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.

Keywords: cretan, greek, kalitsounia, cheese, cinnamon, pastry, dessert, mizithra, ricotta, baking, traditional, mediterranean, filled, flaky, sweet, handmade, holiday, comfort, authentic
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