Kalitsounia Kritis

Ingredients

• 350g plain flour
• 2 tbsp caster sugar
• 1/2 tsp baking powder
• A pinch of salt
• 60ml olive oil
• 60ml orange juice
• 1 egg
• 1 tbsp raki or brandy
• 40ml water
• 500g fresh mizithra, or ricotta drained overnight
• 80g caster sugar, for the filling
• 1 egg, for the filling
• 1 tsp ground cinnamon, plus extra to finish
• Zest of 1 lemon
• 1 tbsp fine semolina
• 1 egg, beaten, for brushing
• 4 tbsp Greek honey

Before you cook

• Drain the cheese in a cloth-lined sieve overnight if it is at all wet, because a loose filling will burst the pastry.
• Zest the lemon and squeeze the orange juice.
• Line two baking trays with paper.

Steps

1. Whisk the flour, 2 tablespoons of sugar, the baking powder and salt together in a large bowl.
2. Pour in the olive oil, orange juice, egg and raki.
3. Mix, adding the water a spoonful at a time, until a soft dough comes together.
4. Knead for 5 minutes, until the dough is smooth and silky.
5. Cover the dough and rest it for 30 minutes.
6. Beat the mizithra with the 80g of sugar, the egg, cinnamon, lemon zest and semolina until thick and smooth.
7. Heat the oven to 180C.
8. Roll the dough out on a floured surface to about 2mm thick.
9. Cut out 9cm rounds with a cutter or the rim of a glass.
10. Spoon a heaped teaspoon of filling into the centre of each round.
11. Pinch the edge up at four points and pleat it inwards to form a small open square, leaving the filling showing in the middle.
12. Set the pastries on the lined trays with space between them.
13. Brush the pastry rims with beaten egg.
14. Bake for 22 minutes, until the pastry is pale gold and the filling has set and puffed slightly.
15. Cool for 10 minutes, then dust with cinnamon and trickle honey over them.