Greek
Kalitsounia
These small Cretan cheese pies are made with a tender olive oil and raki dough, filled with fresh mizithra and mint, then fried until blistered and golden. Serve them warm with a little thyme honey if you like the traditional sweet-salty finish.
Watch it madeFresh Piato · 19:06
Ingredients
- All-purpose flour150g, plus extra for rolling
- Fine sea salt1/4 tsp
- Extra-virgin olive oil1 tbsp, plus 3 tbsp for frying
- Tsikoudia or raki1 tbsp
- Warm water60ml, as needed
- Fresh mizithra or anthotyro cheese180g
- Egg1 small, lightly beaten
- Fresh mint leaves1 tbsp, finely chopped
- Freshly ground black pepper1 pinch
- Thyme honey1 tbsp, optional for serving
- Ground cinnamon1 pinch, optional for serving
Method
- Combine the flour and salt in a bowl, then rub in 1 tablespoon olive oil with your fingertips until the mixture feels sandy.
- Add the tsikoudia and enough warm water to form a soft, non-sticky dough.
- Knead the dough for 5 minutes until smooth, cover it with a towel, and let it rest for 30 minutes.
- Mash the mizithra or anthotyro in a bowl, then mix in the beaten egg, mint, and black pepper until just combined.
- Roll the dough on a lightly floured surface to about 2mm thick.
- Cut out 8 circles about 10cm wide using a cutter or small plate.
- Place a spoonful of cheese filling in the center of each circle, fold into a half-moon, and press the edges firmly with a fork or your fingers to seal.
- Heat 3 tablespoons olive oil in a wide pan over medium heat until shimmering but not smoking.
- Fry the kalitsounia in batches for 2 to 3 minutes per side, until golden, lightly puffed, and crisp at the edges.
- Drain briefly on kitchen paper and serve warm, drizzled with thyme honey and a pinch of cinnamon if desired.
Common questions
Can I substitute the tsikoudia or raki in the dough if I don’t have it?
Yes. Use 1 tablespoon dry white wine or ouzo for a similar effect, then add enough warm water to make a soft dough. The alcohol helps tenderness, but the pastries will still work well without authentic tsikoudia.
How long does it take to make kalitsounia from start to finish?
Plan on about 1 hour 15 minutes total: 5 minutes mixing and kneading, 30 minutes resting, 15 to 20 minutes assembling, and 10 to 15 minutes frying in batches. Work efficiently so the dough stays easy to roll.
What are the most common mistakes when making kalitsounia?
The biggest mistakes are adding too much water, rolling the dough too thick, overfilling the circles, and frying at too high heat. Keep the dough soft but not sticky, seal edges well, and fry until golden, not dark brown.
How should I store leftover kalitsounia, and can I reheat them?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180°C oven for 8 to 10 minutes or in a dry skillet over medium-low heat to restore some crispness.
What is the best way to serve kalitsounia?
Serve them warm, drizzled with thyme honey and a light dusting of ground cinnamon. They also pair well with extra honey on the side and a small salad or olives if you want a more substantial snack or meze.