📝 About This Recipe
Transport yourself to the rugged landscapes of Crete with these iconic sweet cheese pastries, traditionally served during Easter but beloved year-round. These delicate treats feature a crisp, citrus-scented dough cradling a creamy filling of fresh Myzithra cheese, fragrant Greek honey, and a hint of cinnamon. Shaped into beautiful 'lanterns' or 'stars,' they offer a perfect balance of savory-sweet notes that capture the soul of Aegean hospitality.
🥗 Ingredients
For the Pastry Dough
- 500 grams All-purpose flour (sifted)
- 100 ml Greek Olive Oil (extra virgin)
- 125 grams Greek Yogurt (full fat)
- 2 tablespoons Raki or Tsipouro (can substitute with lemon juice)
- 1/2 cup Sugar (granulated)
- 1 tablespoon Orange Zest (finely grated)
- 100-120 ml Warm Water (as needed for texture)
For the Sweet Cheese Filling
- 500 grams Myzithra Cheese (fresh/sweet version, well-drained and mashed)
- 250 grams Ricotta Cheese (if Myzithra is unavailable, use firm Ricotta)
- 3 tablespoons Greek Honey (thyme honey is best)
- 1 Egg (large, lightly beaten)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Fresh Mint (very finely chopped, optional)
For the Finish
- 1 Egg Yolk (beaten with a splash of milk for wash)
- 2 tablespoons Sesame Seeds (untoasted)
- 1 teaspoon Cinnamon Powder (for dusting)
- 2 tablespoons Honey (for drizzling after baking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and sugar. Make a well in the center.
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2
Pour the olive oil, Greek yogurt, raki, and orange zest into the well. Begin mixing by hand or with a wooden spoon, gradually incorporating the flour.
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3
Slowly add the warm water while kneading until a smooth, elastic, and non-sticky dough forms. Cover with a damp cloth and let rest for 30 minutes.
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4
While the dough rests, prepare the filling. In a medium bowl, mash the Myzithra (or Ricotta) until smooth.
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5
Mix in the egg, honey, cinnamon, and mint (if using) until the filling is creamy and well-combined.
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6
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
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7
Divide the rested dough into two balls. On a lightly floured surface, roll out the dough to a thickness of about 2-3mm.
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8
Using a round cookie cutter or a glass (approx. 10cm/4 inches in diameter), cut out circles from the dough.
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9
Place one heaped tablespoon of the cheese filling in the center of each dough circle.
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10
To shape: Use your thumb and index finger to pinch the edges of the dough upward toward the center, creating small pleats. You should have 8-10 pinches per pastry, making it look like a small open-top tart or 'lantern'.
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11
Place the shaped kalitsounia onto the prepared baking sheets, leaving 2 inches of space between them.
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12
Brush the edges of the dough and the exposed cheese center with the egg wash mixture.
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13
Sprinkle the tops lightly with sesame seeds and a tiny pinch of extra cinnamon.
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14
Bake for 25-30 minutes, or until the pastry is a beautiful golden brown and the cheese filling has set.
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15
Remove from the oven and let cool slightly. Drizzle with a little extra honey while still warm for a glossy finish.
💡 Chef's Tips
Ensure your cheese is very well-drained; if using Ricotta, let it sit in a sieve for 2 hours to prevent a soggy pastry base. The Raki in the dough is a traditional secret—the alcohol evaporates but leaves the pastry exceptionally crisp and flaky. When pinching the edges, press firmly so the 'pleats' don't unravel during the baking process. If the dough feels too elastic and keeps shrinking back, let it rest for another 10 minutes to relax the gluten. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
🍽️ Serving Suggestions
Serve warm with a shot of chilled Cretan Raki or Tsipouro to cut through the sweetness. Pair with a strong Greek coffee (Ellinikos Kafes) for an authentic morning treat. Accompany with a side of fresh figs or grapes for a beautiful dessert platter. Drizzle with plenty of warm thyme honey and a dusting of cinnamon right before serving to guests. Enjoy as part of a traditional Greek Easter brunch alongside red-dyed eggs.