Kaltsounia from Symi stuffed with goat cheese
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Kaltsounia from Symi stuffed with goat cheese

A delicious recipe from the island of Symi, for traditional fluffy kaltsounia filled with goat cheese, powdered sugar and parsley. Perfect!

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DIRECTIONS

Dough

  1. Mix Horio margarine with greek yogurt with eggs, pepper and salt.
  2. Slowly add flour and knead.
  3. Add some water if necessary.
  4. Spread the dough in a ball shape and cover with a wet towel. Leave in the refrigerator for approximately 45 minutes.

Stuffing

  1. Mix cheese with beaten eggs and salt.
  2. Add finely chopped parsley.

Composition

  1. Cut small bits out of the dough and spread in round doughs of 15 cm diameter and 4 cm thickness.
  2. Add a spoonful of the stuffing in the center and wet the edges of the dough with some water.
  3. Fold and close with the help of a toothpick, creating pleats all around the kaltsounia.
  4. Beat an egg yolk with some milk and polish them.
  5. Put them in a greased pan and bake at 180 C for 30 minutes.

 

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    INGREDIENTS

    For the dough

    500 gr all-purpose flour 200 gr Horio soft margarine with olive oil 2 eggs 2 gr freshly grounded pepper 3 gr salt Cold water (as much as necessary for a firm and malleable dough)

    For the cheese stuffing

    500 gr cheese cream or Horio Goat’s cheese 2 beaten eggs 20 gr powdered sugar 3 gr salt 15 gr finely chopped parsley

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