Kalitsounia Easter Cookies from Crete (Ricotta Filled)
Crispy Kalitsounia Easter cookies from Crete with a sweet ricotta, orange and cinnamon filling. Easy Greek Easter cookie recipe with simple steps.
Ingredients
Dough
- 2 cups self-rising flour
- 3 tablespoons Greek yogurt
- 1 egg size M
- ¼ cup olive oil Greek fruity olive oil
- 4 teaspoons honey
- 1 orange zest
- 3 tablespoons orange juice
Filling
- 1 cup ricotta
- 1 egg size M, (½ for filling, ½ for brushing)
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1 tablespoon water
Ingredients you need per step are listed below the step in Italic
Instructions
Dough
- Put all dough ingredients in a bowl. Mix with dough hooks until you have a soft, cohesive dough (about 5–10 minutes).2 cups self-rising flour, 3 tablespoons Greek yogurt, 1 egg, ¼ cup olive oil, 4 teaspoons honey, 1 orange zest, 3 tablespoons orange juice
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling
- Mix ricotta, half the egg, honey and cinnamon in a bowl.1 cup ricotta, 1 egg, 1 tablespoon honey, 1 teaspoon ground cinnamon
- Cover and refrigerate until well chilled.
Make and bake cookies
- Preheat the oven to
350 °F or 
320 °F. - Line a baking tray with parchment paper.
- Roll the chilled dough out to about ¼ inch (3 mm) thick.
- Use a 3-inch (8 cm) round cutter (or cup) to cut circles.
- Put a circle in front of you and spoon about 2 teaspoons of filling in the center.
- Fold the dough edge up and pinch to form a point between two fingers; repeat all around the cookie.
- Place the shaped cookies on the baking tray.
- Beat the remaining half egg with the tablespoon of water and brush the tops.1 tablespoon water
- Bake for about 30 minutes, until golden. If they brown too fast, cover loosely with foil.
NOTES
1. Can I use another cheese instead of ricotta?
Ricotta works best for the texture, but a smooth, mild fresh cheese with similar consistency can work if you keep the filling thick.
2. Do kalitsounia have to be for Easter only?
No. They’re traditional Easter cookies, but you can bake them any time you want a special cookie.
3. Can I prepare them in advance?
You can chill the dough and filling, then shape and bake them on the day you need them. Baked cookies keep well for a few days.
4. My dough feels sticky, what can I do?
Chill it a bit longer and dust your work surface lightly with flour when rolling.
5. Storage
- Room temperature: Store cooled cookies in an airtight tin for 2–3 days.
- Fridge: If your kitchen is very warm, keep them in a sealed container in the fridge and bring them to room temperature before serving.
- Freezer: You can freeze baked cookies, well wrapped, for up to 1 month. Thaw at room temperature.
- Serving: They’re lovely at room temperature with coffee or tea, especially around Easter.
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 18mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 2mg | Iron: 0.3mg
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