Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 4 tb Milk (or more)
1 1/2 c Fresh mizithra or ricotta 2 c All-purpose flour
2 tb Grated hard ricotta 1 pn Salt
2 Eggs; separated 1 ts Vanilla extract
1/2 c Granulated sugar Confectioners' sugar
2 tb Butter; melted

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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