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sweet cretan cheese pastries - tarts

These sweet cretan cheese pastries are basically the traditional greek version of cheesecake. Full of aroma, they 're an easy and delicious dessert!
Course Dessert, Sweet
Cuisine Greek, Mediterranean
Keyword cheese, Crettan, kalitsounia, pastries
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 -12
Author The Hungry Bites


For the dough:

  • 1/2 stick (60 grams) butter
  • 3 tablespoons olive oil
  • 1/4 cup + 2 tablespoons sugar
  • 2 tablespoons milk
  • 1 teaspoon brandy
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 2 cups flour (sifted (pastry preferably, but you can use all purpose))

For the filing:

  • 18 oz (500 grams) anthotiro or ricotta cheese (If you can't find, use cream cheese)
  • 1 medium egg
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 heaped teaspoon honey
  • 3 tablespoons flour
  • 1/2 teaspoon baking
  • 10-15 mint leaves depending on your taste
  • Egg wash (1 egg yolk beaten with 1 tablespoon milk and cinnamon for sprinkling)
  • 20-30 Bitter orange leaves well washed and well dried.
  • 2 rectangular tart pans 10x4 inches (25x10 cm)


  1. Preheat oven at 350°F (175˚C).
  2. Beat butter, olive oil, sugar and salt until fluffy.
  3. Add egg, milk, brandy and vanilla and mix well.
  4. Mix baking powder with flour and add to the butter mixture.
  5. Mix until a soft dough is formed and let it rest. (Don't overwork the dough)
  6. In a food processor (or with a mixer) mix well all the ingredients for the filling except the mint.
  7. Chop the mint finely and add it to the filling.
  8. Divide dough in half. Take small pieces and start covering the tart pans. Cover bottom and sides. When done, level the surface with the back of a spoon.
  9. Fill with the filling and very gently brush the top of the filling with eggwash.
  10. Sprinkle some cinnamon and bake in the middle rack for 20-30 minutes or until edges are brown.
  11. Place them hot in a big container, top them with the bitter orange leaves and cover with a cotton towel. Let them cool.
  12. Eat.

Recipe Notes

After the second day, store in an airtight container in the fridge for another 4-5 days.