These delicate Cretan sweet cheese pastries, known as Kalitsounia, bring authentic Greek flavors right to your kitchen.
In just 55 minutes, you’ll master these traditional treats filled with creamy cheese and wrapped in flaky, golden-brown pastry.
Perfect for special occasions or weekend baking projects, this Greek dessert recipe yields 10 heavenly portions that beautifully showcase Mediterranean culinary artistry.
The combination of simple ingredients transforms into something extraordinary through careful baking, making these pastries an irresistible addition to your dessert repertoire.
Ingredients for Kalitsounia
- For the Dough:
- 1 cup olive oil (for a rich, authentic texture)
- 1 cup strained yogurt (helps create tender dough)
- 1 egg (binding agent)
- 1½ cups sugar
- 1kg (35 oz) flour (use all-purpose)
- 4 tsps baking powder
- ½ tsp vanilla extract (adds depth)
- Juice of ½ orange (for brightness)
- Zest of 1 lemon (enhances flavor)
- For the Filling:
- 1kg fresh myzithra/mascarpone/ricotta cheese
- 1 cup sugar
- 1 whole egg plus 1 egg white
- 1 tsp powdered cinnamon
- For the Topping:
- 2 eggs (for egg wash)
- 1 tbsp water
- 1 tbsp powdered cinnamon
Step-by-Step Instructions
- Prepare the Dough: Mix olive oil, sugar, yogurt, and eggs in a large bowl. Add orange juice, lemon zest, and vanilla. Gradually incorporate sifted flour and baking powder until soft but not sticky.
- Rest Period: Let dough rest for 30 minutes to develop flavors.
- Make the Filling: Combine mashed cheese with sugar, eggs, and cinnamon until smooth and well-blended.
- Shape the Pastries: Roll dough to 0.3cm thickness and cut 10cm circles. Place filling in center and pinch edges to create an open-faced pastry.
- Final Prep: Rest shaped pastries for 20 minutes. Meanwhile, preheat oven to 180-200°C.
- Bake to Perfection: Brush with egg wash, sprinkle cinnamon, and bake for 25 minutes until golden.
- Serve: Enjoy these delightful pastries warm with a drizzle of honey!
Variations & Substitutions
While traditional Cretan kalitsounia use myzithra cheese, you can easily make these sweet pastries with mascarpone or ricotta.
Each cheese brings its own special taste – mascarpone makes them extra creamy, while ricotta adds a light, fresh flavor. Don’t have orange juice?
Try using mandarin juice for a sweeter touch. You can also skip the lemon zest or vanilla if you don’t have them – the pastries will still taste amazing!
Cooking Tips
The secret to perfect kalitsounia is in the dough! When kneading, the dough should feel soft but not sticky – like playing with warm play-dough.
If it sticks to your fingers, add a tiny bit more flour. Take your time pinching the edges – this creates that pretty shape and keeps the filling from spilling.
A little trick: if your dough feels too hard to work with, let it rest at room temperature for an extra 10 minutes.
Serving Suggestions
These sweet pastries shine best when served warm, right from the oven! For a true Greek touch, drizzle them with honey – it makes them extra special.
They’re perfect with a cup of Greek coffee or tea. Want to make them even more fancy? Add a small scoop of vanilla ice cream on the side, or dust them with extra cinnamon sugar. They’re great for breakfast, dessert, or any time you need a sweet treat!
Storage Tips
Keep your kalitsounia fresh by storing them in an airtight container at room temperature for up to 3 days.
If you want them to last longer, pop them in the fridge for up to a week. When you’re ready to eat them, warm them up in the oven for 5 minutes at 350°F – they’ll taste just like fresh-baked!
You can also freeze them for up to 3 months. Just let them thaw overnight in the fridge and warm them up before serving.
Cretan Sweet Cheese Pastries (Kalitsounia)
Equipment
- Large bowl
- Rolling Pin
- Baking tray
- Parchment Paper
Ingredients
For the dough
- 1 cup olive oil
- 1 cup strained yogurt
- 1 egg
- 1 1/2 cup sugar
- 1 kg flour (35 ounces)
For the filling
- 1 kg fresh soft myzithra cheese or mascarpone or ricotta (35 ounces)
Instructions
- To prepare the dough for the cheese pastries (kalitsounia), add into a large bowl the olive oil, sugar, yogurt and eggs; blend well, using your hands, until the ingredients combine. Pour in the orange juice, the lemon zest and vanilla extract and blend again. Sieve the flour with the baking powder and add gradually to the mixture. Knead the dough with your hands, until it softens. Depending on the flour, you may need to use a little bit less or more flour than the recipe calls for. The dough should be soft, but not sticky.
- Leave the dough to rest for about 30 minutes.
- In the meantime, prepare the filling for the kalitsounia. Mash the cheese into a large bowl, add the sugar, the eggs and the cinnamon; blend well, until the ingredients combine.