Kasseri Tomato & Basil Cresents (Kasseropites)

Kasseropites are hand-formed Greek pastry crescents stuffed with a generous pound of grated kasseri cheese, chopped fresh tomatoes, and basil. The dough is made without butter or yeast, relying instead on olive oil, red wine vinegar, and an egg for tenderness and structure.

Red wine vinegar in the dough is doing clever work. The acid relaxes the gluten strands during the 30-minute rest, making the dough easy to roll thin without springing back. You’ll notice it handles like soft leather after resting.

Knead the full 10 minutes until the dough is genuinely smooth and elastic. Shortcutting this step gives you a pastry that cracks when you fold it over the filling, and the cheese leaks out during baking.

Kasseri is a tangy Greek sheep’s milk cheese that melts into long, stretchy strands. If your grocery store doesn’t carry it, aged provolone is the closest widely available substitute.

Kitchen Tips

• Drain or pat the chopped tomatoes dry before mixing with cheese; too much moisture makes the bottom soggy
• Roll the dough between ¼ and ⅛ inch thick for the crispest result
• Seal the edges firmly with fork tines so the filling stays contained during the 40-minute bake

Variations

• Add a handful of pitted kalamata olives to the filling for briny contrast
• Use a mix of kasseri and crumbled feta for a sharper, saltier filling
• Brush the tops with egg wash before baking for a darker, shinier crust