KALITSOUNIA ME KANELLA (CRETAN CHEESE-CINNAMO

      Title: KALITSOUNIA ME KANELLA (CRETAN CHEESE-CINNAMO
  Categories: Greek, Cookies
       Yield: 20 Servings
  
            Karen Mintzias
   1 1/2 c  Fresh mizithra or ricotta
       2 tb Grated hard ricotta
       2    Eggs; separated
     1/2 c  Granulated sugar
       2 tb Butter; melted
       4 tb Milk (or more)
       2 c  All-purpose flour
       1 pn Salt
       1 ts Vanilla extract
            Confectioners' sugar
  
   For the filling, combine the cheeses, lightly beaten
   egg yolks, sugar, 1/2 teaspoon cinnamon, and melted
   butter in a bowl. The mixture should be thick enough
   to mound, but not stiff; add 1 tablespoon milk, if
   necessary.  Set aside while you make the dough.
   
   Sift the flour and salt into a bowl, then cut in the
   butter and mix by rubbing between your fingers.  Mix
   in the vanilla, egg whites, and enough milk to make a
   soft dough.  Knead until smooth and elastic, then
   break off small pieces and roll as thin of a dime.
   (The dough will be elastic and can be rolled easily.)
   Cut into circles 4-inches in diameter (teacup size),
   then on each circle place a teaspoon of the cheese
   filling.  Wet the circle edge with water or milk and
   fold over to form a half-moon, then seal with the
   tines of a fork or pastry wheel.  Arrange the
   Kaltisounia on buttered cookie sheets and bake in a
   moderate oven (350 F) for 25 minutes, or until the
   pastry puffs up and turns a light chestnut color.
   Remove from the oven, and place on racks, and dust
   with confectioners' sugar and cinnamon.  Serve hot or
   cold.
   
   From: "The Food of Greece" by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   
   Typed for you by Karen Mintzias
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