2022-10-31
By Yiannis Chysanthou
Greek Cuisine
Dessert
Use the slow cooker’s "Low" setting to gently cook your kalitsounia batter, allowing it to rise slowly and evenly. Set the slow cooker for about 1-2 hours to give the dough time to ferment and become light, creating a soft, fluffy texture for your pastries.
Use the "Yogurt" setting to ferment the dough, allowing the batter to rise in a warm, controlled environment. After fermenting, use the "Saute" function to cook the pastries in batches, ensuring a crisp, golden exterior while keeping the inside tender and moist.
Preheat the air fryer to 350°F and cook the kalitsounia in batches for 8-10 minutes, flipping halfway through. The air fryer creates a beautifully crisp and golden finish on the outside, while keeping the inside soft and flavorful. It’s perfect for a healthier and quicker way to prepare these pastries.
Kalitsounia are traditional Greek pastries made with a dough similar to phyllo dough, but with a slightly different texture. The dough should be soft, pliable, and easy to work with, but not overly sticky. Achieving this balance can be tricky and may take a few tries. Be sure to knead the dough gently, and if needed, adjust the flour or water to get the desired consistency.
Kalitsounia can be filled with a variety of delicious ingredients, such as cheese, herbs, or meats. The challenge lies in achieving the perfect balance of flavors and textures. Whether you use a creamy cheese filling or a savory meat mixture, make sure the filling is well-seasoned and evenly distributed inside the pastry. Avoid overfilling, as this can cause the pastry to break open during baking.
Kalitsounia are traditionally shaped into small circles, half-moons, or triangles, but you can get creative with other shapes as well. The key is to seal the edges properly to prevent the filling from spilling out during baking. Use a pastry brush to apply egg wash or water to the edges before pressing them together to ensure a secure seal. Aim for uniform size and shape for a visually appealing presentation.
Kalitsounia should be baked to a golden brown with a crispy texture. This can be challenging since the dough tends to burn easily. Keep an eye on the pastries while baking and rotate the pan halfway through for even cooking. For an extra-crispy crust, add a pinch of sugar to the egg wash before brushing it on the pastries. This will help them achieve that perfect golden-brown color.
Kalitsounia are best served warm or at room temperature, making them a perfect snack or appetizer. To enhance their flavor, garnish the pastries with fresh herbs like parsley or mint, or drizzle with high-quality olive oil. These small touches will elevate the taste and presentation of your Kalitsounia.
Preparation Time 1 hour 30 min
Cook Time 45 min
Total time 2 hour 15 min
This version is made with crispy fried pastry pockets filled with sweet caramelized onions, adding a savory twist to the classic Greek treat.
Fried kalitsounia with onionThis version is made with flaky pastry filled with fragrant Greek herbs, such as oregano and thyme, and baked until golden and aromatic.
Kalitsounia with HerbsThis version is made with delicate pastry pockets filled with a refreshing mix of tangy feta cheese and cooling mint, perfect for a light bite.
Cheese and mint kalitsounia