Kaltsounia or Kalitsounia, is probably the most known Cretan recipe.u00c2u00a0u00c2u00a0 Remember my post on Calzone where I mentioned the connection of the two names?

Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case.u00c2u00a0 Savory Kaltsounia use a pastry phyllo in which they add raki and for filling they add some greens like spinach and some wild greens, with herbs or just with xynomyzithra and eggs, which is a light whey cheese, similar to ricotta.u00c2u00a0 In other parts of Greece we call these bourekia.

The sweet kaltsounia are very different in taste and shape.u00c2u00a0 They are called «lihnarakia» because of their shape, resembling old oil lamps, whereas in other parts of Greece they are called «melitinia» meli = honey.

The Greek cheese used is myzithra (anthotyro), which can be flavoured with cinnamon, vanilla or lemon zest.u00c2u00a0 The phyllo is made with olive oil, flour, yoghurt (or milk) and eggs, so it tastes more like a cookie filled with cheese.

My twist to this recipe is that I made the pastry with butter and added limoncello in the filling, giving the cheese a lovely lemony taste.u00c2u00a0 The pastry shell was not very sweet and my children said they would prefer them to be more sweet but for my taste they were perfect.u00c2u00a0 When I make them again next time I may add a couple of tablespoons sugar in the pastry and in the filling shall go even further and make them with lemon curd and anthotyro.

Limoncello Kaltsounia or Lihnarakia, Recipe by Ivy

Preparation time: 1 hour

Baking time: 25 – 30 minutes

Makes: 24

Ingredients:

For the pastry shell

  • ¼ cup lukewarm milk
  • 8 grams dried yeast
  • 1 tablespoon sugar
  • 100 grams butter, reserve 1 tsp for filling
  • ½ cup sugar
  • 2 eggs
  • 2 tablespoons yoghurt
  • 500 grams self raising flour

For the filling

  • 500 grams anthotyro
  • 1/3 cup sugar
  • 2 tbsp honey
  • 1 tsp butter
  • 1 egg beaten, (reserve just a little to brush on top)
  • ½ tsp cinnamon
  • 1 tsp lemon zest
  • 2 tablespoons limoncello
  • ½ tsp vanilla essence
  • Egg for brushing on top
  • Cinnamon for top

Directions:

  1. In a small bowl add yeast, sugar and milk and mix. Leave it for a few minutes until it bubbles.
  2. In the mixer bowl beat the butter and sugar.
  3. Add the eggs, one at a time until incorporated and then add the yoghurt.
  4. Add the yeast mixture and finally the flour and salt until the dough is ready. The dough should be soft but not sticky on the hands.
  5. In the mixer bowl mix the anthotyro with sugar. Add the honey and the egg and whisk. Add cinnamon, vanilla, lemon zest and limoncello and mix whisk creamy.
  6. Roll out the dough and cut into disks about 10 cm in diameter. Fill in with 1 heaped teaspoon of filling leaving about 1 cm edge. With your two fingers pinch the dough in order to form sort of pleats. Start with making four. One above, one below, one left and one right and then between each fold make two more.
  7. Place on a baking tin, lined with parchment paper. Brush with the egg and sprinkle some cinnamon on top.
  8. Bake in a preheated oven at 180 degrees C for about 25 – 30 minutes or until golden brown.

This recipe also goes to Rosa, of Rosa’s Yummy Yums, for her even Pastries For Peace.

This recipe also goes to Susan of Food Blogga for her event Eat Christmas Cookies, Season 3

Other relevant recipes:

Greek Anthotyros and Fig Muffins

Sweet Cream Cheese Pie

Moustokouloura me Anthotyro (Grape must cookies with cheese)

Bourekia me Freskia Anari (Pastries filled with anthotyro cheese and cinnamon)

Kolokythopita me Myzithra (Savory Pumpkin and cheese pie)


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16 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Limoncello Kaltsounia or Lychnarakia, another twist

  1. u00ceu009f/u00ceu0097 Happy Cook u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Wow looks like you made a lot.
    I love lemoncello, when we were in italy this summer we brought back two bottles from Sorrento.

  2. u00ceu009f/u00ceu0097 Niki u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Wow, Ivy, those look amazingly delicious! I always love coming here to see recipes for things I've never heard of. Thank you for expanding my culinary horizons!!! :)

  3. u00ceu009f/u00ceu0097 susan- food blogga u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ivy, these are simply splendid! I'd take either sweet or savory fillings, but I have a soft spot for limoncello, so to me, these are perfection! Thanks for a deliciously unique submission!

  4. u00ceu009f/u00ceu0097 tasteofbeirut u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I think you could sell these and they would be A SMASHING success! I am surprised that you use yeast in the dough but don't let it rise. I wish I could have one right now for breakfast!

  5. u00ceu009f/u00ceu0097 Rosa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    What an awesome recipe! Those tartlets look exquisite! Nice combo, very original!

    Thanks for participating!

    Hugs,

    Rosa

  6. u00ceu009f/u00ceu0097 Limoncello Kaltsounia or Lychnarakia, another twist Lemon Me u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] original here:u00c2u00a0 Limoncello Kaltsounia or Lychnarakia, another twist By admin | category: lemon, lemon zest | tags: fresh-lemon, lemon, lemon zest, olive-oil, [...]

  7. u00ceu009f/u00ceu0097 heni u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Mmm these look alot like an Algerian sweet but with lemon not almond filling. I wonder if it would tatse nice with your lemon curd filling also?

  8. u00ceu009f/u00ceu0097 manju u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    What a unique filling — limoncello and cheese! My mouth is watering already… lovely cookies. Happy Holidays!

  9. [...] Cookies. Ivy of Kopiaste from Athens, Greece Ivy shares a classic Cretan confection called Limocello Kaltsounia or Lychnarakia. Tender pastry shells are filled with a limoncello spiked sweet cheese filling then baked to golden [...]

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