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By appointment.

Mon-Fri, 9:30am-5:00pm

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Pologeorgis Family Recipe - CRETAN KALITSOUNIA

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CRETAN KALITSOUNIA   

Pologeorgis Family Recipe 

INGREDIENTS

2 LBS RICOTTA CHEESE

9 0UNCES RICOTTA SALATA

8 OUNCE CREAM CHEESE

10 OUNCES GOAT CHEESE

7 OUNCES MANOURI CHEESE

8 OUNCES FETA CHEESE

1 ½ CUPS VEGETABLE OIL

3 CUPS HOT WATER

3 EGGS

1 TABLESPOON SALT

SESAME TO COAT

4 LBS FLOUR

 

  1. BLEND ALL CHEESE AND 2 EGGS IN A LARGE BOWL UNTIL SMOOTH AND CREAMY.
  2. LEAVE APPROX 3 CUPS OF FLOUR ON THE SIDE
  3. SHIFT THE BALANCE OF THE FLOUR
  4. PUT A FEW CUPS IN A MIXER AND ADD THE OIL. MIX UNTIL OIL AND FLOUR IS BLENDED WELL. CONTINUE TO ADD IN THE BALANCE OF THE FLOUR AND SLOWLY ADD IN THE HOT WATER TO BLEND.  REMOVE DOUGH FROM THE MIMXER AND KNEAD.  DOUGH SHOULD NOT STICK TO YOUR HANDS.  TO GET THE RIGHT CONSISTENCY YOU WILL EITHER NEED TO ADD WATER IF DOUGH IS TOO TOUGH OR A LITTLE FLOUR AT A TIME TO MAKE A LITTLE FIRMER SO IT DOESN’T STICK
  5. IN AN EFFORT TO KEEP MY KITCHEN CLEAN I WRAP MY COUNTERS IN SARAN WRAP AND COVER MY WORKING AREA WITH FOIL
  6. COVER YOUR FOIL WITH FLOUR
  7. I USE A PASTA MAKER TO ROLL OUT MY DOUGH. YOU START A SETTING 1 AND CONTINUE GRADUALLY TO ROLL OUT THE DOUGH TO LEVEL 6 0R 7. EACH MACHINE CAN VARY SLIGHTLY. 
  8. LAY OUT YOUR DOUGH SHEETS YOU MAY NEED TO ROLL THEM OUT A LITTLE WIDER SO YOU CAN CUT APPROX 5” IN DIAMATER CIRCLES.
  9. SCOOP OUT APPROX 1 ½ TABLESPOONS OF THE CHEESE MIXTURE.
  10. FOLDOVER THE EDGES AND PINCH THESIDES
  11. PLACE THEM ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER
  12. IN A BOWL BEAT 1 EGG AND 2
  13. TABLESPOONS WATER MIX AND BRUSH ON YOUR KALITSOUNIA
  14. SPRINKLE SESAME SEEDS ON TOP (OPTIONAL)
  15. PREHEAT OVER RTO 375 COOK APPROX 30 MINUTES OR UNTIL EDGES ARE GOLDEN BROWN