150gr Corfu butter (an intensely flavoured cooking and baking butter made of ewe’s milk) 160gr sugar
4 cups soft flour
For the filling:
1kg sweet myzithra cheese
4 cups of sugar
Tart moulds: round, 3-5 cm in diameter
In a bowl (or mixer) mix the butter with the sugar to get a smooth paste. Add the eggs and the flour in increments while you knead at the same time. Continue kneading a little more until you get a homogenous mixture.
Use another bowl to make the filling: add in the myzithra cheese, egg and sugar and mix them well.
Line the tart moulds with the dough and fill them with the filling.
Brush the top of the kalitsounia with whisked egg and sprinkle them with cinnamon. Insert the filled tart moulds in a preheated oven (180ºC) and bake for 25 minutes.
When done, remove the moulds and allow them to cool down before you remove the kalitsounia (use a little sharp knife the tip of which you run along the side between the mould and the edge of the kalitsounia).
The most famous Cretan sweet and probably the most beloved; also a treat served on Easter Day.