KALITSOUNIA ME KANELLA (CRETAN CHEESE-CINNAMON PASTRIES)

      Title: KALITSOUNIA ME KANELLA (CRETAN CHEESE-CINNAMON PASTRIES)
  Categories: Greek, Biscuits, Desserts
       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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