Cretan Easter Kallitsounia with Almonds

Summary

Ingredients

For the dough:

• 250 g wheat flour type 1050
• 1 teaspoon, leveled mastic
• 40 g whole milk
• 1 egg (s), size M
• 1 tablespoon lemon juice
• 30 g cane suar, brown
• 2 tablespoon extra virgin olive oil
• 1 tablespoon baking powder

For the filling:

• 400 g soft cheese (Misithra) see note
• 1 egg (s), size M
• 1 pinch (s) salt
• 5 tablespoon sugar
• 1 teaspoon, leveled cinnamon powder
• 1 teaspoon mint, fresh
• 80 g almond (s), peeled

To sprinkle:

• 3 tablespoon sugar
• 1 pinch cinnamon powder
• 1 pinch clove (s), ground
• Almond (s), peeled

To garnish:

• Flowers and leaves
• honey

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Instructions

1. For the dough:
2. Grind the pieces of mastic (tears) into flour or mortar. Knead all ingredients into a medium-firm, smooth dough.
3. Mix all ingredients for the filling homogeneously.
4. Divide the dough into 3 portions and roll them out into approx. 2 mm thick sheets of dough. Punch out circular discs with a diameter of approx. 10 cm (use a suitable glass or empty tin can). Knead the leftover dough, roll out again and punch out until the dough is used up.
5. Place a sheet of dough in front of you on the floured work surface, put a good tablespoon of the filling in the middle and press it a little wide. Then moisten the edges of the dough with water. Use the edge of the dough to form a kind of wavy bowl rim around the filling by pulling up the rim piece by piece and squeezing it with 2 fingers. Continue like this until the edge is completely folded. Work slice by slice until the dough slices or the filling are used up. Place the raw kalitsounia in a greased baking sheet.
6. Preheat the oven to 180 ° C top / bottom heat.
7. Mix the sugar, cinnamon and clove powder and add a pinch of it to the filling in each Kalitsounia. Place a peeled almond on top. Put in the oven on medium heat and bake until golden brown in about 25 minutes.
8. Place the dumplings on a serving plate, drizzle with a little honey, garnish and serve warm as a starter or dessert.
9. Annotation:
10. If you don`t get misithra cheese, you can alternatively make do with a mixture of 30% feta cheese and 70% quark, which is mixed homogeneously.