Kallitsunia -- Sweet Cheese Pies (Greece)

The two components of this recipe (making a substitute for qarish -- which is itself a substitute for the myzithra that the original recipe called for -- & the cheese pies themselves) were found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 1st hour of the cheese sitting in the colander.

• Ready In: 1 hr 50 mins
• Serves: 10-12
• Yields: 20-25 little pies

Ingredients

• TO MAKE THE CHEESE

• 2  quarts plain yogurt
• 2  tablespoons fresh lemon juice

• FOR THE DOUGH

• 1⁄2 teaspoon active dry yeast
• 1⁄2 cup milk, warm
• 8  tablespoons unsalted butter, room temperature
• 1⁄2 cup granulated sugar
• 2 1⁄2 cups all-purpose flour
• 2  tablespoons  fresh orange juice
• 1⁄3 cup extra virgin olive oil

• FOR THE FILLING

• 3  cups  mizithra cheese (or a suitable substitute)
• 1  egg
• 6  tablespoons granulated sugar
• 1⁄4 teaspoon ground cinnamon

Directions

1. TO MAKE THE CHEESE: In a large saucepan, over medium-high heat, combine the yogurt & lemon juice, then bring it to a boil. Reduce heat to medium or medium-low & boil the mixture until it separates (Time is a total estimate, about 15 minutes).
2. Pour it into a colander lined with a double layer of cheesecloth & let it drain for several hours.
3. FOR THE DOUGH: After the cheese has been draining for about 1 hour, start the dough by stirring the yeast into the milk & letting it stand for 10 minutes.
4. In a large mixing bowl & using a wooden spoon, blend butter & sugar together, then add the flour.
5. Add yeast milk, orange Juice & olive oil & knead until the dough is smooth, then cover & let rise for 1 hour.
6. FOR THE FILLING: Meanwile, in a bowl, mix the cheese with the egg & sugar, then set aside.
7. Preheat oven to 425 degrees F & line 2 large baking sheets with parchment.
8. When dough is ready, divide it into 2 or 3 pieces & roll out the 1st one to 1/2-inch thickness, then cut out as many disks as you can using a 4-inch biscuit cutter.
9. With the tips of your fingers, flatten the edge of each disk & fold it in at regular intervals to produce a fluted, slightly raised edge.
10. Place each fluted disk on the lined baking sheet & flatten the dough a little more inside the edges. Repeat with the other disks of dough.
11. Spread 1 1/2 to 2 tablespoons of cheese on each disk, then sprinkle with a little cinnamon & bake for 20-25 minutes or until lightly golden.
12. Serve at room temperature ~ They are best served the day they're made.