KALITSOUNIAΚΑΛΙΤΣΟΥΝΙΑ

It is the main Easter sweet, so adorable to locals and visitors who make them all the time, when there is fresh cheese, namely anthotyros.

Yλικά για τη ζύμη-Ingredients for the dough

• 500γρ μαλακό αλεύρι• 10γρ baking powder

(μισό φακελάκι)• 1/4 κουταλιά γλυκού

σόδα• 1/2 φλυτζάνι ζάχαρη• 1/2 φλυτζάνι γάλα• 1/2 φλυτζάνι λάδι• 2 αυγά

• 500 g soft flour• 10gr baking powder (half a

sachet)• 1/4 tsp baking soda• 1/2 cup sugar• 1/2 cup milk• 1/2 cup oil• 2 eggs

We sieve the flour, baking, soda and put them together with the sugarin a mixer bowl. By hook knead, we add the liquid ingredients: milk,

oil,eggs. Easily becomes a soft dough. Is left to mature for half an our.

We take small pieces of dough and shape it into thin sheets. Then we

cut circles from each thin sheet of dough.

Υλικά για τη γέμιση- Ingredients for the filling • 900γρ ανθότυρο κρητικό • 1 και 1/2 φλυτζάνι ζάχαρη • 1 αυγό και 1 ασπράδι

(κρατείστε τον κρόκο για το άλειμμα)

• 1 κοφτή κουταλιά βούτυρο• 1 κουταλάκι γλυκού κοφτό

κανέλα• 1 βανίλια• ξύσμα 1 μεγάλου φρέσκου

λεμονιού• τον κρόκο του αυγού

αραιωμένο με λίγο γάλα για άλειμμα της γέμισης

• 900gr Cretan ricotta• 1 and 1/2 cup sugar • 1 egg and 1 egg glair (hold the

yolk for brushing)• 1 tablespoon butter• 1 teaspoon cinnamon• 1 vanilla• zest of 1 large fresh lemon • egg yolk diluted with little milk

to spread the filling

To prepare the filling, melt the cream cheese with the press of the puree (this tool press the boiled potatoes), add all

ingredients and mix to become homogeneous.

We put a spoonful of filling in the center of the circle, then spread to leave 2cm margin from the

edge of the dough and start to tweak the dough.

Then spread the filling.We leave 2cm margin from the edge of the dough. and start to tweak the

dough.

Start to tweak the dough.

Brush them with egg, sprinkle with cinnamon.

Bake at 170 degrees in preheated oven for 20-25 minutes

Straight from the oven, we leave them to rest on fresh leaves of lemon tree.