Cretan traditional sweet kalitsounia of Easter


One of the most popular sweets in my island Crete. You can not come to Crete and not try kalitsounia. Is eminently sweet of Easter.

There are many species according kalitsounia region. Sweet kalitsounia are made using sweet cheese – mizithra( looks like ricotta ) and there are two types: the lychnarakia that will make it today and anevata. The first are faster in their manufacture because they have no time-consuming process as you will see once you get used to making the pleats is a breeze. Anevata are more troublesome, not from the standpoint of preparation, but as the saying their name is climb that must wait for the dough to rise.

On the other side of Crete, Chania found salty kalitsounia, which are grasses and are either in the oven or fried, like chortopitakia.









For the filling:

  • 500 g. sweet cheese mizithra (Cretan version of ricotta cheese), well drained
  • 2 Tbsp. full of sugar
  • ½ egg, beaten (hit it and use half for the filling and the other half spread kalitsounia)

For the dough:

  • 63 g. butter at room temperature
  • 125 g. sugar
  • 1 egg
  • 62 ml of milk
  • ½ vanilla
  • 10g, baking powder
  • 375 g. soft flour
  • ½ egg, beaten
  • cinnamon for garnish



  1. The cheese must have drain well 2-3 days earlier after they put over toast with paper towels, the lid and keep in the refrigerator.

  2. To fix the filling melt the cheese with a fork and add the sugar and egg and stir the mixture.
  3. For the dough beat butter fluffy, add the sugar, egg, milk and vanilla. If you use a mixer, chop and put the dough accessory. After I mix the baking powder with the flour, and hurl it gradually into the bowl and incorporate until the dough does not stick now in the hands.
  4. I continue kneading on a floured surface and after get a small dose of the dough each time I open a one sheet for each kalitsounia. With a rolling pin open the dough to a thickness of about 2 mm and a cup stalemate or a glass diameter of about 8-9 cm cut the sheet round.
  5. I take it in my hand and with a spreading knife (with round tip) I stretch in the middle of about a Tbsp. the filling of cheese. I spread the filling pyramid forming a knoll in the middle and turning off towards the edges.
  6. I begin to create the pleats pressing with my two fingers the dough toward the center of kalitsounia. I continue with the next, creating a total of 7-8 pleats on each kalitsounia.
  7. The place on parchment paper on the baking sheet, leaving 3 cm apart because it will "stretch out." With a teaspoon smear gently with a little beaten egg over cheese that looks and sprinkle with cinnamon.
  8. Bake in a preheated oven at 180 * C, raising and lowering the trays in the oven after 15 minutes.
  9. Remove from the oven and leave to cool completely.



- Store in tightly sealed box in the refrigerator.
- I can store them in the freezer.
- Where to take off from the refrigerator or freezer to become again the crisp dough put them in the oven, air for 5 minutes at 180 * C.



Favorite chocolate butter cookies, easy to make the festive days to come along with our children. With cookie cutters can give Christmas shapes or even round. We can make earlier and store them in an airtight box.



Buttery flavor when the bite, inside are soft, air and elasticity. The secret lies in baking and flour. Depending of the thickness and size of each cookie placed in the trays to bake careful not crisp. When removing from the oven exterior soft pressing with our finger, and the cold tightening. Even at the opening of dough try to add as little as possible flour not to shake the mixture.

Do not forget the New Year's Eve, to put next to the fireplace or on the Christmas tree, a few cookies on a plate with a glass of milk to treat Santa Claus who will bring us the gifts!


20 reideers



8 - 10 MINUTES





  • 225 g. butter, cut into small cubes, at room temperature
  • 230 g. sugar
  • 1 egg, at room temperature
  • 1 vanillin (dust) or ½ teaspoon of vanilla extract
  • 160 g. soft flour
  • 70 g. cocoa powder
  • ½ teaspoon of  baking powder



  1. In a bowl mix flour, cocoa and baking powder.
  2. In high speed I check the mixer bowl butter fluffy. Then add sugar gradually, once incorporated throw the egg and vanillin.
  3. Reduce speed gradually adding flour. I stop once the mixture is homogeneous.
  4. I cover with cling film and put the dough in the refrigerator to rest for 20-30 minutes.
  5. In flour surface portions I spread the dough, flour as little as I can and from the upper side and with a rolling pin to open to a thickness of 3 mm. approx. With a cookie cutter in the flour and then cutting off one by one the biscuits carefully and putting them on parchment paper in pan.
  6. Bake in preheated oven at 180 degrees Celsius in resistors for about 10 minutes (watch may want 1-2 minutes less or more).
  7. When I take out of the oven is still soft outside, leave 10 minutes to cool, then remove and with a brush carefully fortunes flour that is left on them.
  8. Keep them in an airtight box.




Every place in Greece has its own bougatsa and all are wonderful because their basic elements remain the same. The crisp buttery crust join them with sugar and cinnamon aside to surge rich filling can consist of either cream or cheese that makes it more special.



Here in Heraklion shops which sell them at the most prominent city in the central square of Lions. They stores that carry many years of history and famous chefs from around the world have visited. A tradition wants to try this sweet when it enters the new year, the morning after clubbing all gather at the center to procure and filled with stalls that sell them, because the demand is great. Even the national celebrations after the parade go all the known shops to enjoy them.

Very easy to prepare worth a try. I fill it with xinomyzithra cheese mixed with béchamel in a crunchy leaf folder from above fills the granulated sugar and cinnamon adding aroma and flavor.









  • 4 pastry sheets of baklava
  • 80-100 g. butter, melted
  • 200g. sour xinomizithra cheese
  • sugar, for sprinkling (optional)
  • cinnamon for sprinkling (optional)

For the béchamel:

  • 2 tablespoons of butter
  • 27g. flour
  • 250 ml milk, lukewarm



  1. To fix the sauce I put in a saucepan melt the butter over medium heat. Once warm throw the flour and whisk to stir constantly to dissolve and become a thick cream. Leave for about 5 minutes, stirring continuously until cooked flour and darken its color.
  2. Then remove from heat, let cool slightly and add the warm milk, stirring with wire. Return to the heat until tight and make the béchamel creamy.
  3. Remove from heat and pour the xinomizithra cheese through integrating it with the béchamel.
  4. In smooth surface suffuse the first sheet baklava, butter it (with melted butter) with a brush well, I place over the second sheet, butter it again, the same with the third card. The fourth sheet butter half, fold it in half again butter half and replicate in the middle.
  5. I put in the middle, above the three sheets again butter the surface and there I spread the mixture of cheese.
  6. I stretch the right edge of the sheets to the filling, and so the left side butter their surface. Close the top and bottom of the sheets towards the filling, like envelope and I spread butter.
  7. The upset on a baking pan with butter spend the top and bake in a preheated oven at 180 degrees Celsius in resistors. Place in the lower grill pan and leave for 25-30 minutes to get a golden color sheet.
  8. Remove from oven and let cool 10 minutes. With a spatula to transfer onto cutting board and sharp knife to cut crosswise in half, creating four portions.
  9. I cut each portion into four horizontal and four vertical sections and pass the plate with a spatula. Finally sprinkle with granulated sugar and cinnamon. 




These eggs do not know who can resist! Textures succeed each other going, in the end, at best sweet yolk. When the bite breaking the crisp crust, enjoying the soft meat and before he bored you are in the delicious soft-boiled egg with the yolk to break in your mouth.

A variety of flavors that blend hiding inside the many nutrients that’ s why kids love them. The meat in the form of minced meat becomes softer and attractive for the little ones without realizing lentils that hide in them. Egg in the best form occurs after playing with them and surprising them when run from within the yolk of wanting so much to prevent.



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6 – 7 EGGS






  • 300 g. ground beef
  • 6 small - medium eggs
  • 100 g. lentils
  • ½ onion, grated
  • 1 tomato, grated
  • 1 slice (35 g) bread, moist and grated
  • salt
  • pepper
  • ¼ teaspoon cumin
  • 1 bay leaf
  • oil for frying

For panning:

  • 100 g. flour
  • 2 medium eggs
  • 1 teaspoon milk
  • 100 g. breadcrumbs



  1. I put in a pot of cold water to boil eggs. Once it starts to boil water to leave for 3 to 3.5 minutes (depending on size) and doff. Remove the hot water and rinse 2-3 times with cold water (just warm up the water change). Once completely cooled eggs, peel carefully because they are so soft.
  2. In a small saucepan with water drop lentils and let it boil for 5 minutes. Drain, put again in saucepan with water and 1 bay leaf leaving over medium heat cook for 20-30 minutes. When ready, drain and put in a food processor compostable.
  3. In a medium bowl put the minced meat, onion (without fluids), the pith of tomato (I remove as much of the liquid) and 3 full tablespoons of milled lentils. Douse a slice of bread (stale) to wring well in my palms and rub like tomato. I add that to the mix such as salt, pepper, cumin and mix well materials.
  4. I spread on a surface membrane and on it put 2-3 tablespoons mixture of minced meat. I spread my hands as sheet, to be 3-4 cm. thick about. I place over the egg and wrap carefully using membrane minced meat. Remove the excess mixture and create an external cover minced the egg.
  5. In three small bowl put the flour in the first to the second mix the egg with a little milk and third breadcrumbs.
  6. Spending in the same order one to one individual eggs from their mixtures. First of flour after the egg and finally from the breadcrumbs and put them on a platter.
  7. In a deep skillet as well warm the olive oil over medium heat carefully throw eggs. I leave for 3-4 minutes and doff, draining them, on absorbent paper.
  8. The serve since let it cool for 10 minutes.




The cake is a quick and easy dessert that everyone make often. This recipe is a basic recipe for cake that is open to different versions depending on our appetite. I chose to make a more particular, using truffle that creates an impressive mosaic inside. Above the chocolate icing, truffle and icing make it more special.

Some tips help the manufacturing process to be very fluffy, which is the characteristic of this cake.






45 + 5 MINUTES




  • 220 g. (1 cup) + some more for the spread of mold, butter, at room temperature
  • 480 g. (2 cups) sugar
  • 4 large eggs, at room temperature
  • 2 vanilla powder
  • 380 g. (3 cups) flour soft
  • 1 packet (20 g.) baking powder
  • 240 ml (1 cup) milk, at room temperature
  • 65 g. + a little more for decoration, chocolate truffle
  • breadcrumbs for mold

For the glaze:

  • 90 ml (1/3 cup + 2 teaspoons) milk
  • 45 g. (3 tablespoons) butter
  • 155 g. (3/4 cup + 1 teaspoons) sugar
  • 50g cocoa powder



  1. In a large bowl sift the flour and baking powder, stir well to mix.
  2. Spread with butter the form of cake and sprinkle with breadcrumbs.
  3. In another bowl beat all whites in a tight meringue.
  4. In the bowl of a mixer, beat the butter until fluffy. I continue with the sugar. Then I throw one by one the egg yolks, after homogenizing each, drop next and proceed with the vanilla.
  5. It's time for the flour - baking powder and milk. Throw alternately, beginning and ending with flour.
  6. Finishing with a marisa combine meringue to the mixture. Sprinkle truffle and mix gently to go everywhere.
  7. Pour the mixture into the mold and bake in preheated oven at 180 degrees Celsius for 45 minutes.
  8. When the time pass and the cake is cooked, has gotten golden color and with a knife see that is internally cooked, remove from the oven. After spending 5 minutes in invert onto a wire rack and let cool completely.
  9. Place the rack in a roasting pan with a greaseproof paper between them.
  10. In a small saucepan I make my frosting. Throw all ingredients in and stir to dissolve. Put in low temperature to melt and unite. Remove from heat and leave to cool a little and make it thicker.
  11. Then splash it all over the cake, sift a little icing sugar and sprinkle with a little truffle on top.
  12. Let cool and serve.




An easy solution is always scrambled eggs (omelette) and the choices are many when we want to enrich to make it more hearty and delicious. This version with the vegetables, I make often because the zucchini are soft and fluffy avoiding meat, cold cuts and cheese.

The preparation is simple, just need a little patience to draining zucchini which we can do in the morning, continue other jobs when we want to prepare the food they are ready for frying and in 15 minutes, omelette is ready. We can also prepare the day before if we want the vegetables to be ready in the morning to cook.

With a salad becomes a full meal, enough for four people.





1,5 – 2 HOURS




  • 6 large zucchini
  • 4 large eggs
  • salt
  • pepper
  • olive oil



  1. Wash and cut the zucchini into slices half a centimeter thick. Salt them and put in a colander with a bowl underneath. Leave there for 1.5 to 2 hours.
  2. When the time pass, in a pan put olive oil to warm over medium heat and throw the zucchini slices in. Mix periodically until cooked and tender zucchini.
  3. In a bowl, beat the eggs until fluffy together with salt and plenty of pepper. Once ready the zucchini sprinkle top with eggs while lifting the bit to get into the egg and the bottom.
  4. Leave 2-3 minutes baked underneath the omelette and get a golden color. By means of a pot lid to rotate and on the other side. Waiting for another 2-3 minutes to cook on this side.
  5. Serve immediately and accompany with a salad.