Kalitsounia (Easter Greek Pies)
6 servings
60 minutes
Kalitsounia are traditional Greek pastries made for Easter. Their delicate dough infused with brandy and olive oil envelops a delightful filling of cottage cheese with cinnamon and lemon zest. The taste of the pastries harmoniously combines the sweetness of sugar, the slight tang of the cheese, and warm spicy notes of cinnamon. Kalitsounia are baked to a golden color and sprinkled with cinnamon before serving, enhancing their rich aroma. These pastries are perfect for festive tables as well as cozy family tea times. Their texture is crispy on the outside and tender on the inside, making them one of the most beloved desserts among Greeks.
1
For the dough, mix 0.5 sugar, baking powder, and 2.5 cups of sifted flour in a bowl. Add 0.5 olive oil, 0.5 cottage cheese, and 2 eggs. Pour in the cognac and knead the dough for 10 minutes.
- Sugar: 2 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 1 tablespoon
- Olive oil: 0.5 glass
- Curd cheese (tvorog): 0.5 glass
- Chicken egg: 1 piece
- Cognac (brandy): 0.3 glass
2
For the filling, mix 700 grams of cottage cheese, cinnamon, 2 tablespoons of sugar, 1 tablespoon of flour, lemon zest, and the yolk in a separate bowl.
- Soft curd cheese: 700 g
- Ground cinnamon: 1 teaspoon
- Sugar: 2 tablespoons
- Wheat flour: 1 tablespoon
- Lemon zest: 1 teaspoon
- Egg yolk: 1 piece
3
On a floured table, roll out the dough thinly and cut out circles with a diameter of 8-10 cm.
- Wheat flour: 1 tablespoon
4
Place 1 tablespoon of filling in the center of each, slightly pressing it to the center, then fold and pinch the edges.
5
Before baking, brush with lightly beaten egg.
- Chicken egg: 1 piece
6
Place on a parchment-lined baking sheet and bake for 20 minutes at 180 degrees.
7
Sprinkle with cinnamon before serving.
- Ground cinnamon: 1 teaspoon
