Cretan Easter Kallitsounia with almonds

Ingredients for 1 servings:

• 250 g wheat flour type 1050
• 1 tsp, leveled mastic
• 40 g whole milk
• 1 egg(s), size M
• 1 tbsp lemon juice
• 30 g brown cane sugar
• 2 tbsp extra virgin olive oil
• 1 tbsp baking powder
• 400 g soft cheese (Misithra) see note
• 1 egg(s), size M
• 1 pinch of salt
• 5 tbsp sugar
• 1 tsp, leveled cinnamon powder
• 1 tsp mint, fresh
• 80 g almonds, peeled
• 3 tbsp sugar
• 1 pinch of cinnamon powder
• 1 pinch of ground cloves
• Almond(s), peeled
• flowers and leaves
• Honey

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Pastries filled with misithra and almonds

For the dough: Grind the mastic pieces (tears) into flour or grind them in a mortar. Knead all ingredients into a medium-firm, smooth dough. Mix all filling ingredients evenly. Divide the dough into 3 portions and roll them out into approximately 2 mm thick sheets. Cut out circular discs approximately 10 cm in diameter (use a suitable glass or empty tin). Knead the leftover dough, roll them out again, and cut them out until all the dough is used up. Place a disc of dough in front of you on a floured work surface, add a good tablespoon of the filling to the center, and press it down slightly. Then moisten the edges of the dough with water. With the edge of the dough, form a kind of wavy bowl around the filling by pulling the edge up bit by bit and pressing it together with two fingers. Continue in this way until the edge is completely folded. Work disc by disc until all the dough discs or filling are used up. Place the raw Kalitsounia on a greased baking sheet. Preheat the oven to 180°C (top/bottom heat). Mix the sugar, cinnamon, and clove powder and sprinkle a pinch of it onto the filling of each Kalitsounia. Place a peeled almond on top. Place in the oven at medium heat and bake for about 25 minutes until golden brown. Place the pastries on a serving platter, drizzle with a little honey, garnish, and serve warm as a starter or dessert. Note: If you can’t find Misithra cheese, you can substitute a mixture of 30% feta cheese and 70% quark, blended until smooth.