Wednesday, February 2, 2011

kalitsounia

Kalitsounia are a specialty of the island of Crete.
My grandmother and I had some leftover dough so we decided to make some.
Back home, I'm used to them being made on special occasions (like Greek Easter) so it was a nice treat to eat them in February just because.
We made them with cheese, but they can also be made with spinach or a mixture of both.

Kalitsounia Recipe
(makes 15-20)

Ingredients
1 kg all-purpose flour
1/2 tsp. salt
2 tbsp. extra virgin olive oil
A pinch of sugar
water (just enough so that the dough doesn't stick to your hands during kneading)
myzithra cheese (Silver Goat Chevre from Trader Joe's is the closest thing I've found to authentic Cretan myzithra cheese)
1-2 eggs
Sesame seeds

Preparation
Mix the flour, salt, olive oil and water well, knead the dough with your hands
Set it aside and let it rise for 1-2 hours
Roll out the dough into a big pastry sheet using a rolling pin
Use a tea saucer to cut the perfect circles

Fill the center of each circle with a tbsp. of myzithra cheese
Fold in half (they can also be folded into a square like the photo above shows)
Use the teeth of a fork to flatten the two sides together (this is so that they don't separate in the oven)
Beat the eggs well and brush over the top of each
Sprinkle sesame seed on each
Place them in a lightly oiled, large baking pan
Bake in the oven at 360° until they are light-golden brown

Enjoy plain, with honey or with sugar

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