Melitinia Sweet Cheese Pastries Recipes

MELITINIA (SWEET CHEESE PASTRIES)

Steps:

• Preheat oven to 350°F.
• Place cheese, sugar, eggs and vanilla in a large bowl and mix well so that all the ingredients are blended.
• Add 1 tbsp of the flour into the mixture and combine.
• To make the pastry, place remaining flour in another large bowl and add olive oil.
• Begin to make dough by kneading the mixture, gradually adding the water and continuing to knead the mixture into a soft dough (add more water if necessary).
• Roll out pastry on lightly floured board as thinly as possible.
• Cut 3 1/2 inch circles in pastry with wine glass or pastry cutter.
• Pinch sides upward to make octagonal cases.
• Place pastries on an oiled baking sheet and spoon a tablespoon of filling into each pastry case.
• Bake for 30 minutes or until golden brown.

CRETAN KALITSOUNIA (SWEET CHEESE PASTRIES)

Steps:

• Prepare a stiff dough with the flour, olive oil, salt and water.
• Leave to rest, covered, for an hour.
• Crumble cheese.
• Mix well with egg, zest, cinnamon and sugar.
• Separate dough in two.
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface.
• Using a water glass, cut into small rounds 3 inches in diameter.
• Place 1 tablespoon of the cheese mixture on each round of dough, moisten edges with a little water, fold over and seal well, pressing the edges together with a fork.
• Repeat with remaining dough and cheese filling.
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan.
• Fry pastries until golden brown.
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot.

FRESH CHEESE AND HONEY TART FROM SANTORINI

Steps:

• MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms. If it is too soft, mix in a little more flour. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
• Preheat oven to 375°F.
• Flatten the dough with your hands. Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminum foil, and bake for 15 minutes.
• Remove the foil, prick the dough with a fork and bake for 15 to 20 minutes more, or until set but not colored. Let cool.
• MAKE THE FILLING: In a food processor, combine the ricotta, honey, mastic (if using) and cinnamon. Process for 30 seconds. With the motor running, add the eggs one at a time, processing until smooth.
• Pour the filling into the cooled tart shell and smooth the top with spatula. Bake for about 30 minutes, or until the filling is golden brown and set. Sprinkle with cinnamon and let cool before serving.
• Variation
• FRESH CHEESE AND HONEY TARTLETS MYZITHROPITAKIA, LIHNARAKIA OR MELITINIA
• Instead of one large tart, you can make about 30 individual tartlets.
• Divide the dough into 3 pieces and shape each into a 10 1/2-inch-long log about 1 inch in diameter. Cut each log into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap.
• On a lightly floured surface, pat each piece into a 4 1/2-inch round. Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling. Bake on baking sheets in batches for about 25 minutes, or until light golden.