Cretan Cheese Pastries (Kalitsounia)
Καλιτσούνια KalitsouniaSay it: kah-lee-TSOO-nyah
Kalitsounia are small Cretan pastries that can be sweet or savory, and this version follows the sweet cheese tradition: a thin olive-oil dough wrapped around fresh mizithra and mint, baked until golden, then drizzled with honey. They are made at home and in village bakeries across Crete, especially for family celebrations and feast days, and are eaten warm as a dessert or sweet snack. The filling is creamy and lightly tangy, the pastry crisp at the edges, and the honey-cinnamon finish makes them memorable.
Cretan Cheese Pastries (Kalitsounia)
Καλιτσούνια, Kalitsounia
Pronounced kah-lee-TSOO-nyah
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To finish
Method
Whisk the flour and salt in a large bowl. Make a well, add the olive oil, raki and lukewarm water, and knead for 8-10 minutes until the dough is smooth, soft and slightly tacky. Cover and rest for 30 minutes.
While the dough rests, press the drained mizithra in a sieve to remove excess whey. Mix with the mint and egg until cohesive; if using the ricotta-feta substitute, drain it well and crumble until evenly combined.
Preheat the oven to 350°F (175°C). On a floured surface, roll the dough about 1/8 inch (3 mm) thick. Cut 3-inch (8 cm) rounds, re-rolling the scraps.
Place 1 heaping teaspoon (about 15 g) filling on each round. Fold in half, press out the air, seal the edges and crimp with a fork. Transfer to a parchment-lined baking sheet.
Brush the pastries with olive oil. Bake for 22-28 minutes, until golden and the edges are crisp; they may puff slightly.
Warm the honey with the cinnamon in a small pan. Brush the hot pastries generously with the honey mixture and serve warm.
Regional variants
Savory hortokalitsouna replace the honey with blanched spinach or wild greens mixed into the cheese; some cooks shape the pastries as small round parcels instead of half-moons.
Cook's notes
- Keep the dough covered as you work, as it dries quickly.
- Drain the cheese well so the filling does not make the pastry soggy.
- Crimp the edges firmly to keep the filling enclosed during baking.
Serve with
Serve warm with Greek coffee or tea.
Make ahead and storage
Bake up to 1 day ahead; reheat at 300°F (150°C) for 5-7 minutes and add the honey just before serving. Baked pastries freeze well for up to 1 month.
