Traditional Cretan Kalitsounia Recipe

2022-10-31

By Yiannis Chrysanthou

Greek Cuisine

Dessert

Indulge in the rich and creamy taste of Kalitsounia with this traditional Greek recipe. Perfect as a dessert or snack, it’s a must-try for anyone who loves Mediterranean cuisine! 

Etymology of Kalitsounia

The word Kalitsounia is derived from the Greek word ‘kalitsi,’ which means ‘small boots,’ and refers to the shape of the pastries, which are similar in shape and size to a small boot.

A Nibble on the History of kalitsounia

A traditional Greek dessert that originated in the region of Crete, located in the southern part of Greece. The recipe has been passed down through generations of Cretan families and is a beloved part of the local cuisine.

How to make Kalitsounia?

 These small pastries are made by rolling out a thin layer of dough and wrapping it around a delicious filling of sweetened cheese, typically mizithra or ricotta cheese, flavored with honey, cinnamon, and lemon zest. They are then baked until golden brown and crispy, often dusted with powdered sugar before serving.

Small Boots Dough

 Phyllo dough is a very thin pastry dough traditionally used in Greek and Mediterranean cuisines. It is made by layering multiple sheets of thinly rolled dough, typically brushed with melted butter or olive oil, to create a flaky and crispy texture.

Pitfalls on Kalitsounia

 Dough consistency: Kalitsounia are made with a dough that is similar to phyllo dough, but it has a slightly different consistency. The dough should be soft and pliable, but not too sticky. Achieving the right consistency for the dough can be challenging, and it may require several attempts to get it right.

 Filling: Kalitsounia can be filled with a variety of ingredients, such as cheese, herbs, or meat. The challenge is getting the right combination of flavors and textures for the filling. The filling should be well-seasoned and evenly distributed throughout the pastry.

Shaping: Kalitsounia are typically shaped into small circles or half-moons, but they can also be made into other shapes, such as rectangles or triangles. Shaping the pastry can be tricky, and it's important to ensure that the filling is not spilling out of the pastry. You can use a pastry brush to seal the edges with egg wash or water to prevent the filling from escaping.

 Baking: Kalitsounia should be baked until they are golden brown and crispy, which can be challenging as the dough can burn easily. It's important to keep an eye on the pastries as they bake and to rotate the pan to ensure even cooking. Adding a bit of sugar to the egg wash can help to achieve a crisp and golden crust.

 Serving: Kalitsounia are typically served as a snack or appetizer, and they should be served warm or at room temperature. Garnishing with fresh herbs or a drizzle of olive oil can enhance their flavor.

Ingredients

• 500g ricotta cheese

• 1 cup of sugar

• 2 cups of flour

• 1 cup of olive oil

• 1 teaspoon of cinnamon

• 1 shot of raki

• Zest of 1 lemon

• 1 teaspoon of vanilla extract

Instructions

1. In a large mixing bowl, combine the ricotta cheese, sugar, cinnamon, raki, lemon zest and vanilla extract.

2. Mix the ingredients well, then add the flour in one cup increments, mixing well until dough forms.

3. Knead the dough on a floured surface for 10 minutes, until it is smooth.

4. Roll out the dough to a thickness of about 1mm and cut out circles using a cookie cutter or similar tool.

5. Fill each circle with a spoonful of the ricotta mixture, folding the pastry over to enclose the filling.

6. Bake in a preheated oven at 180C for 35 minutes until they are golden brown.

7. Let them cool off before serving.

Preparation Time 1 hour 30 min

Cook Time 45 min

Total time 2 hours 15 min

Nutrition Facts

Calories: 430

Fat: 27 g

Saturated Fat: 9 g

Carbohydrates: 39 g

Fiber: 1 g

Sugar: 20 g

Protein: 8 g

Regional Ingredients Variations of Kalitsounia

Crete, they may use a dough made with a mixture of wheat and barley flour, and fill them with a blend of local soft cheese and honey, creating a dish known as "Kalitsounia me Xino kai Meli".

Cyclades, they may use a filling made with local herbs, such as mint and oregano, and a mix of feta and ricotta cheese, creating a dish known as "Kalitsounia Naxiou".

Mani, they may use a filling made with sheep milk cheese, spinach, and leek, creating a dish known as "Kalitsounia Maniatiki".

Crete, they may use a filling made with a mixture of local cheese, such as mizithra and anthotyro, along with a blend of local herbs, such as dill and mint, creating a dish known as "Kalitsounia me Tyri kai Horta".

Cyclades, they may use a filling made with sweetened pumpkin and walnuts, creating a dish known as "Kalitsounia me Kolokythi kai Karydia".

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