Ingredients for the dough:

• 2 3/4 cups of all-purpose flour
• 1/2 cup of strained plain yogurt
• 1 tsp of baking powder
• 1/2 cup of olive oil
• 1/2 cup of sugar
• 1/4 cup of brandy
• 2 eggs, beaten

Ingredients for the filling:

• 1 2/3lb of soft myzithra cheese or ricotta
• 2 tbsp of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of grated orange peel
• 1 egg yolk
• 1/2 – 1 tsp of ground cinnamon
• 1 egg yolk, beaten (for glazing)

Garnishment:

• Ground cinnamon (for baked pastries)
• Confectioner’s sugar or honey (for fried pastries)

Method:

• Place the flour, baking powder and sugar in a large bowl and mix well.
• Add the olive oil and mix with hands or a spoon.
• Add the strain yogurt and beaten eggs and mix well until the dough starts to stiffen.
• Add the brandy and knead the dough.
• Knead the dough in the bowl for about 10 minutes until is smooth and set aside to rise.
• As the dough is resting, prepare the filling.
• In a separate bowl, mix the cheese, cinnamon, sugar, egg yolk, orange peel, and flour together until well blended.
• On a lightly floured surface using a rolling pin, roll the dough out to the thickness of about 1/8th of an inch.
• Using a tea sauces or a pastry cutter, cut out circles of dough.
• Collect all the off cut remaining dough, knead it again, roll it out and cut the circles again and repeat if necessary.
• Depending on how they are folded (see pictures above), they can be baked or fried.
• For Baking:
• Place a teaspoonful of the cheese mixture into the center of the circle and spread out close to the edges.
• Raise the rim of the dough up around the cheese and, with wet fingers, pinch the edges to pull the dough in around the cheese, leaving the center open so the cheese shows (See picture).
• Repeat using all the dough and filling.
• Place the kalitsounia on the baking pan and brush lightly with beaten egg to glaze. ~Bake in a preheated oven at 180 degrees Celsius for approximately 20 minutes or until lightly browned (see photo).
• Sprinkle lightly with cinnamon powder and allow them to cool down.
• Kalitsounia will keep for days, covered and refrigerated.

For Frying:

• Place a teaspoonful of cheese mix into the center of the circle; fold the circle over into a half-moon shape.
• With wet fingers, crimp the edges to close securely.
• Preheat 1 cup of olive oil over medium heat and fry until golden on both sides.
• Drain on paper towels and sprinkle with confectioner’s sugar or drizzle with honey (see second picture).
• Kalitsounia Glikia me Mizithra (Sweet Cheese Pastries) can be eaten hot warm or cold over a cup of coffee or on their own.