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How do you make Kalitsounia?

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ssherie_

ssherie_

Active member
I recently visited Crete and fell in love with kalitsounia, those delicious little Cretan pastries filled with cheese or greens. I tried both the sweet and savory versions, and I can’t stop thinking about them! Now that I’m back home, I’d love to try making them myself, but I’m not sure where to start.

Does anyone have a traditional recipe or tips on getting the dough just right? I’ve heard some versions use phyllo while others have a homemade dough—which one is more authentic? Also, what’s the best cheese to use? I know myzithra is traditional, but I might have to substitute it.

Any advice on frying vs. baking? And how important is adding honey on top for the sweet ones?

I’d really appreciate any tips from those who’ve made them before. Thanks in advance!
 
Kalitsounia are amazing—I totally understand why you want to make them at home! Traditionally, Cretan kalitsounia use a homemade dough that’s soft and slightly elastic, though some modern versions use phyllo. The authentic dough is made with flour, olive oil, raki (or vinegar), and a bit of water. It should be pliable but not too sticky.

For the filling, myzithra is the best choice, but if you can’t find it, try ricotta as a good substitute. If making the savory version, a mix of feta and ricotta works well too.

As for cooking, both frying and baking are traditional—frying makes them crispier, while baking gives them a lighter texture. If you love the classic sweet kalitsounia, don’t skip the honey drizzle—it’s essential! Adding cinnamon on top makes them even better.

Enjoy making them, and let us know how they turn out!
 
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Ingredients:
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  • ½ cup all-purpose flour (for dredging)
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