Fried Kalitsounia


For the pastry:

  • Flour “Mills of Crete” for Cretan pastry and pies: 500 gr. (1/2 package)
  • Water: 225 ml. (1 cup)
  • Extra virgin olive oil ABEA: 30 ml. (2 tablespoons)
  • Salt: 5 gr. (1 teaspoon)
  • Tsikoudia: 30 ml. (2 tablespoons)

For the filling:


For the pastry, mix all the ingredients together until you get a smooth and elastic dough, which we cover and allow to rest for about an hour. Mix the two cheeses. We spread the dough into a thin sheet and cut into circular shapes. Place a teaspoon of the filling in each circle and close it to form crescent shaped pouches. Press the crescents with the tips of a fork. Fry in hot oil until lightly browned. Serve with sugar or honey.

Leek pie
Pasta with Mushrooms and fresh Goat Milk Bechamel