- 2 cups all-purpose flour
- 1/2 pound ricotta cheese (known as fresh myzithra)
- 1/4 cup of olive oil or (1/2 stick) unsalted butter
- 2 tbsp sesame seeds
- 1 large egg, beaten
- 2 tsp salt
- 2/3 cup water (more if needed)
- Place the flour in a medium size bowl, add 1 tbsp of salt, the butter or olive oil and mix well until it looks like oatmeal.
- Add enough water so that the dough does not stick in your hands when kneading it turns into smooth dough.
- Cover the bowl with the dough with plastic wrap and refrigerate for about an hour.
- Place the ricotta or fresh myzithra cheese in a medium size bowl with the remaining 1 tbsp of salt and mush and mix them well.
- On a lightly floured surface roll out the dough with a rolling pin into about 1/8 thick.
- With a tea saucer (which is about 4 inch in diameter), or a pastry cuter, cut as many pieces as you can.
- Collect all the cut off dough, knead it again, roll it out and cut some more round pieces.
- Place a full tbsp of filling in the center of the circle, fold over to form a half moon.
- Using a brush wet the round ends (on the inside) and with a fork or a pastry crimper, crimp the ends.
- Place each pastry made on a greased baking pan.
- Brush all the pastries with the beaten egg and sprinkle with sesame seeds.
- Bake in a preheated oven at 180 degrees Celsius for 30-40 minutes or until golden brown.
- Kalitsounia me Mizithra (Cheese Crescents) can be served hot, warm or cold.
- Kalitsounia me Mizithra (Cheese Crescents) can also be fried instead of baking.
- Kalitsounia me Mizithra (Cheese Crescents) are great as a meze (appetizer) with a nice Greek Red Wine or Ouzo.