Grind the pieces of mastic (tears) into flour or mortar. Knead all ingredients into a medium-firm, smooth dough.
Mix all ingredients for the filling homogeneously.
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.
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.
Preheat the oven to 180 ° C top / bottom heat.
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.
Place the dumplings on a serving plate, drizzle with a little honey, garnish and serve warm as a starter or dessert.
Annotation:
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.