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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