Kalitsounia pastries

Kalitsounia pastries
3.9/5 rating (7 votes)

  • Complexity: medium


  • yeast: 100 g
  • goat milk: 2 teacups
  • olive oil: 1 teacup
  • sugar: 2 teacups (for the dough)
  • egg yolks: 3 and 1 extra egg for glazing
  • soft flour: 1 ½ kg
  • fresh Cretan anthotyro or sweet myzithra cheese: 2 kg
  • vanilla powder: ½ tsp
  • egg whites: 3
  • sugar: to taste
  • ground cinnamon


  1. Dissolve the yeast in lukewarm water. Mix the oil with the sugar and the egg yolks. Add the flour and knead. Roll out into a thick sheet. Combine the anthotyro cheese with sugar to taste, the egg whites and the vanilla and knead the dough until smooth.

  2. After you roll out the sheet, use the rim of a large glass as a guide to cut out circles. Fill each with the anthotyro cheese mixture and form round kalitsounia pastries pinching the edges with a fork to raise them. Glaze with egg and sprinkle lightly with cinnamon. Set aside to rise for approximately 3 hours. Bake in a pre-heated oven at 180°C until golden brown.