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