Recipe ingredients
- 4 eggs
- 1 teacup butter
- 2 teacups sugar
- 1 teacup milk
- 10 g ammonium bicarbonate
- 4 vials vanilla powder
- Quantity of flour as needed for other ingredients
- 3 kg fresh mizithra cheese
- 600-750 g sugar
- 3 tablespoons honey
- Eggs, as necessary to produce a light fluffy mixture (4-8)
- Ground cinnamon
Preparation
For the pastry: beat the butter, sugar and eggs together until well mixed. and Dissolve the ammonia in warm milk and add to the mixture. Then add the vanilla, and stir well. Add the flour a little at a time. Knead the dough until it becomes malleable enough to be rolled out. Roll out a medium thick sheet, and cut into small rounds, with the lid of a medium sized jar or a glass.
Make the filling by mixing the cream cheese, sugar, honey and eggs until they form a smooth homogenous mixture. Put 1 teaspoon of the mixture in each of the rounds of pastry you have prepared. Half close the kalitsounaki by pinching uniformly around the edge, and place on a buttered baking sheet. When the sheet is full, brush with beaten egg, sprinkle cinnamon over the open filling in the middle, and bake in a moderate oven.
