Kalitsounia Kritis (in Greek: καλιτσούνια) are small cheese and herb snacks typical of the Greek island of Crete.
Kalitsounia is a compound word derived from “Kalo” (Good) and “Tsounia” (Stands out, meaning protruding).
They are traditionally made with the soft, fresh variety of myzithra cheese made from sheep or goat whey and milk, and served as a dessert with a drizzle of warm honey.
In the Heraklion area, they are star-shaped, in Chania they are more rounded, and in Sitia triangular.
I followedthe Chania recipe, where they are called Lychanarakia: savory, filled with malaka, a fresh cheese, similar to mozzarella, made from sheep’s milk that must always be consumed after cooking.
They can be baked or fried depending on whether they are made with shortcrust pastry or phyllo pastry.
My recipe includes savory shortcrust pastry with a filling of ricotta, egg, and mint leaves (recipes can also be found with orange leaves).
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8/9 pieces
- Cooking methods: Electric oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 3 eggs
- 1/2 cup butter (soft)
- to taste salt
- 1 lb sheep ricotta
- 2 tablespoons mint leaves (chopped)
Preparation
Mix flour and salt and arrange them in a fountain shape.
In the center, place the butter cut into pieces and two eggs.
Quickly work the ingredients with your hands until you get a homogeneous dough.
Roll out the dough and form circles.
In a bowl, mix the ricotta with the egg and mint.
Place a spoonful of filling in the center of each circle and close like forming a rounded flower.
Bake in the oven at 355°F/390°F for 25 minutes.
These were made for the ViaggiandoMangiando on-air Apericena by the pool on July 8, 2022, for which you can find the video HERE.
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Explore the island of Crete (Kritis), where kalitsounia originate from.
