Back from Amazing Crete!

After spending an amazing and revitalizing month in Crete I have returned with newfound appreciation for the Mediterranean diet. Filled with organic produce, olive oil, herbs and "free-range" everything the food is amazing - we ate every meal with enthusiasm and enjoyed many new dishes such as Briam, Kalitsounias, Braised Giant Beans, Katsikaki and of course the ever abundant Grappa like alcohol; Raki.

If you like this recipe you will love my Big Fat Greek Dinner class on June 23rd. Just visit Amandacooks.com to register. I look forward to sharing these wonderful dishes with you in a number of hands-on cooking classes this summer. For those of you who can't make it here is a delicious recipe that utilizes the famous Cretan cheese; mizithra. Kali orexi!

Kalitsounia

Serves 6

Ingredients

2 to 2 ½ cups sifted flour

1 tsp. baking powder

2 Tb. sugar

¼ tsp. salt

4 Tb. butter

¼ cup vegetable shortening

2 large eggs

2 tsp. ouzo or raki

1 to 2 Tb. milk or water, room temperature

Filling

2 cups fresh salt-less mizithra or farmer’s cheese

1 large egg

1/3 cup sugar

2 Tb. honey

½ tsp. 1 tsp. cinnamon

1 Tb. chopped mint

confectioner’s sugar

Procedure

1. In a medium bowl sift together 2 cups flour, baking powder, sugar and salt. Cut in the butter and shortening with a pastry blender or two knives until the mixture is mealy. Add eggs and stir with a fork until a mass forms. Add the raki and milk or water but only enough for the dough to be soft and elastic. Knead on a lightly floured surface for 10 minutes until smooth. Set aside while you make the filling.
2. In a medium bowl combine the cheese, egg, sugar, honey, cinnamon and mint and mix well. Heat the oven to 350.
3. Break off a walnut sized piece of dough and roll out into a 4 inch square. Fill the center with a rounded teaspoon of filling and fold over to form a package. Repeat with remaining dough and filling. Bake the pastries for 20 to 25 minutes until golden and serve sprinkled with confectioner’s sugar.

* In Crete these pastries are often deep fried in vegetable oil for a few minutes and then served drizzled with honey.