Kasseri, Tomato & Basil Cresents (Kasseropi)

Kasseropi are Greek hand pies filled with melted kasseri cheese, fresh tomatoes, and basil, all wrapped in a handmade dough that bakes up golden and slightly crisp. Think of them as Greece’s answer to a calzone, but with a thinner, more tender shell.

The dough is unusual: olive oil and red wine vinegar replace butter entirely. The oil keeps things pliable and rich, while the vinegar relaxes the gluten and makes rolling easy. You’ll notice the dough handles beautifully after the 30-minute rest.

Knead for the full 10 minutes. You want smooth, elastic dough that springs back when you poke it. Under-kneading gives you a crumbly pastry that cracks when you fold it over the filling.

Kasseri is a semi-hard Greek sheep’s milk cheese with a tangy, slightly sharp flavor. It melts into stretchy, gooey pockets inside the crescent. If you can’t find it, aged provolone or a young pecorino comes closest.

Kitchen Tips

• Drain the chopped tomatoes on a paper towel before adding to the cheese; excess moisture makes the bottom soggy
• Roll the dough thin, ¼ inch at most, for the crispest shell
• Press the edges firmly with a fork to seal; cheese will leak out of any gap during baking

Variations

• Add a handful of pitted kalamata olives to the filling for a salty punch
• Stir in ¼ cup crumbled feta alongside the kasseri for a sharper cheese flavor
• Brush the tops with egg wash before baking for an extra-glossy, bakery-style crust