Soft cheese pastries – Kalitsunia or Lychnarakia from Crete Island – Greek Easter dessert

This is called in general Kalitsunia in Crete. Lychnarakia are easier and Anevata is a more difficult version. There is also a salty version of them with greens. The salty version can be baked in the oven or fried. There are similar Easter dessert all over Greece like in Santorini in Cyclades, but there for example the pastry is thinner and also the aromas differ.

The kalitsunia or lychnarakia are made of anthotyro but we used riccota since it is impossible to find anthotyro abroad.

Ingredients – Dough

  • 100ml olive oil
  • 120gr sugar
  • 110gr yogurt
  • 1/2 egg – 24gr (the other half will be used for the filling)
  • 1/2 teaspoon baking powder
  • 30ml orange juice
  • 290gr all purpose flour

Ingredients – Filling

  • 250gr ricotta
  • 4gr vanilla sugar
  • 2 tablespoons sugar
  • 1/2 egg
  • 1 teaspoon orange blossom (5ml)
  • cinnamon or sesame on top before baking – optional

Steps

  • Mix the olive oil and the sugar well
  • Add the yogurt and the egg and mix well
  • Add the orange juice and mix well
  • Add the flour and the baking powder together and mix well
  • Let the dough rest a least half an hour in room temperature
  • With the spatula make the ricotta smoother
  • Add in the ricotta the vanilla sugar and the sugar
  • Add the egg and mix well
  • The traditional shape is the one shown in the fotos below
  • Roll out the dough (approximately 2mm thick) and cut rounded forms of 10cm
  • Place in the middle of each circle a spoon of the ricotta mix
  • Close it around like the fotos
  • Bake it in a preheated oven in 180 degrees Celsius until they are golden on top (approximately 30 minutes)

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