Kalitsounia me kanella (cretan cheese-cinnamon pastries)

Yield: 20 Servings

Ingredients:

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

Instructions:

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