Kalitsounia Lihnarakia

Ingredients

 

Dough

200ml olive oil

250gr sugar

3 eggs

Lemon zest

15ml flower water

200ml milk

20gr baking powder

1-1,2 kg of flour

 

Stuffing

2 kg Fresh Myzithra Kalogeraki

400gr sugar

1,5 teaspoon cinnamon

15ml flower water

1-2 eggs

 

Coat

2 egg yolks

1/2 teaspoon sugar

 

Decoration

Cinnamon

Sesame

 

Implementation

Use a bowl for the dough. Mix the oil with the sugar and then add the eggs and continue blending. Add the lemon zest and the flower water. Add the milk and gradually pure the flour with the baking powder. Knead very well and leave the dough to rest for 30 minutes.

One or two days ago, we should have left the mizithra in a strainer with a towel, of course in the fridge, so it will be dry by the time we need to make the filling. Then we can easily melt it with a fork. Once this is done, we add all other ingredients for the filling.

Going on, we make small balls of dough and then we flatten with a rolling pin. We can also use a pasta maker first at level 6 and then at level 3. At this point we'll need a round cup to separate our flattered dough in small circles (we can choose the cup we want depending on the size we want our kalitsounia to be).

We place the small circles on small baking papers so we could easily pinch them. We add a full spoon of filling in the middle of each and we lay in nicely with the help of a knife and some water. Then, with the help of a toothpick we start the "pinching" process!

Place all your pinched kalitsounia in a pan covered with baking paper. Spread some egg with sugar on top of each kalitsouni and if you want, add also a drop of flower water. Pure some cinnamon or sesame seeds and this is it!

Bake at 180 degrees for about fifteen minutes.

When removing from the oven, decorate with lemon leaves on top for more aroma.

Good luck!