Cooking Class

Kalitsounia – Greek Mini Cheese Pies

INGREDIENTS

For the dough:

1 ea. 7 oz. Yogurt
5 oz. Olive oil
12 oz. Water
1 tsp. Salt
2.2 lb. Flour

Stuffing for the video:

14 oz. Feta cheese
7 oz. Mozzarella Cheese
5 oz. Cheddar cheese grated
2 tsp. Chopped spearmint leaves
2 eggs
2 tsp Olive oil

Alternative stuffing with Greek ingredients:

11 oz. Tiromalama
11 oz. Mizithra
14 oz. Anthotero
2 eggs
2 tsp. Chopped spearmint
2 tsp Olive oil

INSTRUCTIONS:

Pre-heat your oven to 170 C (325 F)

  1. For the filling, combine the cheeses, lightly beaten egg, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick enough to mold, but not stiff. Add 1 tablespoon milk, if needed. Cover and set aside while you make the dough.
  2. Sift the flour and salt into a bowl, then cut in the butter and mix thoroughly.
  3. Mix in the vanilla, egg whites, and enough milk to make a pliable dough.
  4. Knead by hand for 5-7 minutes or until smooth and elastic. Cover doug and let rest for 1 hour at room temperature.
  5. Divide dough into quarters and roll each portion to 1/8-inch-thick rectangle on a lightly floured surface.
  6. Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling.
  7. Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel.
  8. Arrange the Kaltsounia on buttered cookie sheets and bake in a moderate oven (325 F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color.
  9. Remove from the oven, and place on racks, and dust with confectioners’ sugar and cinnamon.

This recipe makes approximately 80 mini cheese pies.

Cook for 15-20 minutes.