Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)

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.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 786

Dietary: Vegetarian

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

1
Preheat the oven to 350°F (175°C). Lightly butter a large baking sheet or line it with parchment paper.
2
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.
3
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.
4
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.
5
Divide the dough into small pieces. On a lightly floured surface, roll each piece out very thinly, about the thickness of a dime.
6
Use a round cutter (about 4 inches in diameter) or a glass to cut out circles from the rolled dough.
7
Place 1 teaspoon of the cheese filling in the center of each dough circle.
8
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.
9
Arrange the kalitsounia on the prepared baking sheet, leaving a small space between each.
10
Bake for 25 minutes, or until the pastries puff up and turn a light chestnut brown.
11
Remove from the oven and transfer to a wire rack to cool slightly.
12
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.

Read it online: https://www.chefs-mate.com/recipe/kalitsounia-me-kanella-cretan-cheese-cinnamo/