Kalitsounia is one of the most famous and beloved sweets of Crete, and the Easter sweet par excellence. Nowadays, it is appreciated on any feast day of the year.
There are many regional varieties of kalitsounia. Sweet kalitsounia are made using sweet mizithra cheese of two different types: lychnarakia and anevata. Anevata, as its name implies (anevata meaning “rising”), requires us to be patient for the dough to swell as opposed to lychnarakia.
In the Chania, region of Crete, we find the salty kalitsounia, filled with horta, and they are either baked in the oven or fried. In another version, kalitsounia are filled with traditional fresh Cretan cheeses (salty xinomizithra of Chania, anthotiro or tiromalama, a sheep and goats milk cheese) and flavored with mint. They can be served with a few drops of honey or sprinkled with cinnamon.
Kalitsounia can be stored in the refrigerator or freezer in a tightly-sealed container.
Photos: 2.bp.blogspot.com / paxxi.gr