Kalitsounia

Print Recipe

5 from 2 votes

Cretan hand held kalitsounia filled with cheese from the region of Chania

Prep Time45

Cook Time45

Resting time1

Total Time2 30

Course: Appetizer, meze

Cuisine: Greek

Servings: pieces

Calories: 95kcal

Author: miakouppa

Equipment

Pasta maker or rolling pin

Ingredients

For the dough:

2⅔ cups all purpose flour, sifted
1/2 teaspoon salt
1/4 cup olive oil
1 large egg
1/4 cup milk
1 cup water, room temperature

For the filling:

1 cup fresh Greek mizithra or ricotta
1/2 cup crumbled Greek feta
1 large egg
1/2 tbsp flour
vegetable oil for frying
honey, for drizzling optional, but highly recommended ;)

US Customary - Metric

Instructions

For the dough

In a small bowl, whisk one large egg. Add the milk and mix well.
1 large egg, 1/4 cup milk
In a larger bowl, combine the sifted flour, salt, olive oil. Pour in the milk and egg mixture, and then slowly add in the water. Mix well and knead the dough for about 5 minutes. The dough will be slightly sticky, but will come together nicely when kneaded. Add additional flour or water if required, in order to have a dough which comes together, is not too wet, nor too dry. The dough should feel soft, and it should be easy to knead (not too stiff). Cover with a clean kitchen towel and let the dough rest for approximately 1 hour.
2⅔ cups all purpose flour, sifted, 1/2 teaspoon salt, 1/4 cup olive oil, 1 cup water, room temperature

For the filling

Prepare the filling by combining the fresh mizithra, the feta cheese, flour and the other large egg. Mix well. Set aside.
1 cup fresh Greek mizithra or ricotta, 1/2 cup crumbled Greek feta, 1 large egg, 1/2 tbsp flour

Roll out the dough

After your dough has rested, roll it out either by using a pasta machine set to the sheet (lasagna) setting, or a rolling pin. Take a portion of your dough and roll it out until it is quite thin and almost transparent (about 1/8 of an inch thick).

If you have used a pasta machine:

You will end up with a long strip of dough. Begin to drop a tablespoon of filling every inch, or inch and a half, along the entire length of the dough, along one of the long edges. Then, carefully, fold the other half over the filling. Finally, using a glass or knife, cut around the filling to end up with half moon shaped cheese pies. Press down along the edges to seal them properly. Be sure to roll out the scraps so that no dough goes to waste. Continue until you use up all the dough and filling.

If you have used a rolling pin:

Cut out circles of dough, either by using a glass, or a round cookie cutter. Then, drop a tablespoon of dough into the center of your circle and fold it over. Press along the edges to be sure that they are sealed properly. Be sure to roll out the scraps so that no dough goes to waste. Continue until you use up all the dough and filling.

Frying

In a large frying pan heat about an inch of vegetable oil over medium heat. When the oil is hot enough (sizzles when a kalitsounaki is dropped in), add as many kalitsounia as the pan will accommodate, being careful not to overcrowd them. Cook, until golden brown, about 2 - 3 minutes per side.
vegetable oil for frying
Remove from oil carefully and allow to cool slightly on a paper towel.
Serve when they are still warm. If you like, you can drizzle them with some honey.
honey, for drizzling

Notes

To prevent your dough from sticking as you are rolling it:
If using a rolling pin, be sure to flour your surface first, as well as your rolling pin.
If using a pasta machine, you can drop a bit of flour into the mechanism as well, to help prevent sticking.

The thinner your dough, the lighter your kalitsounia will be, and the more individual cheese pies you will be able to make.

Once your kalitsounia are prepared you can either freeze them to be enjoyed later, or get to cooking them. If you do freeze them, allow them to defrost for 30 minutes prior to cooking them.

Bake instead of frying by preheating your oven to 350 degrees F. for 20 - 25 minutes. You can brush the tops with egg yolk and a bit of water first for a golden top.

Nutrition