Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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