EASTER KALITSOUNES
(Kalitsounes are sweet cheese pies)
Ingredients
for the sheet
1 kg. self raising flour
1 cup olive oil
1 cup milk or kefir,
250 g. margarine from the
refrigerator,
500 g. yoghurt,
50 g. sugar
1 sachet of dry yeast,
1/2 cup of warm water.
Stuffing
Ingredients
1500- 1700 g. Soft, white, unsalted cream cheese (1μυζήθρα ή κάποιο άλλο παρόμοιο τυρί)
2 eggs
120 g. of sugar
15 g. of cinnamon
Instructions
Stuffing
Put the cheese in a bowl.
Stir in the sugar and cinnamon and
knead lightly.
Beat the eggs briefly and pour them
into the cheese.
Knead all the ingredients to
homogenize the mixture.
How
to make the dough
Dissolve yeast in a cup of warm
water.
Put a TB of flour in the cup to
proliferate fungi quickly.
Put a cup of olive oil in a bowl.
Grate the margarine with a tomato
grater, in the olive oil.
Gently mix these ingredients with a
fork.
Add the yeast and mix again with the
fork.
Beat the eggs lightly and pour them
in the bowl with the olive oil.
Stir in yoghurt and mix.
Add sugar and mix again.
Put the flour little by little into
the bowl and stir constantly.
When the dough is soft and smooth
and doesn’t stick to hands, stop adding flour.
Wrap the bowl with the dough around with
plastic wrap and put over it a clean fluffy towel.
Leave the dough in a warm place to rise.
How
to open the sheet
Sprinkle with flour the surface upon
which you are going to work.
Take a part of the dough and with your
hands open it in a thick sheet.
Sprinkle the sheet with flour and
opening it more with a rolling pin.
The sheet should not be too thin,
because then kalitsounes break easily.
Use a small platter 10 cm in diameter,
to cut the sheet into small circular sheets.
Put water in a cup and dissolve 2 TB
of sugar in it.
With a brush moisten lightly with
water the circles of the sheet.
On each circle put a TB stuffing on
the half sheet. Turn the other half of the sheet and cover the staffing.
The water that you have already put
over the sheet helps the two halves of it to stick together and include the
stuffing between them.
This prevents the filling from running
out of kalitsounes.
The water helps to maintain
kalitsounes soft.
Place the kalitsounes in pan next to
each other.
Beat an egg lightly and coat the
cheese pies from above.
With a toothpick puncture the upper surface of each pie and make small holes from which the air will escape and the pies will not burst.
With a toothpick puncture the upper surface of each pie and make small holes from which the air will escape and the pies will not burst.
Put the pan in the oven on the first
rack from the bottom.
Bake at 200 degrees Celsius for 25
minutes.
Keep the kalitsounes in the refrigerator.
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