Kalitsounia Me Kanella (cretan Cheese-cinnamo Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
1 1/2 cup: Fresh mizithra or ricotta,
2 tbsp: Grated hard ricotta,
2: Eggs, separated
1/2 cup: Granulated sugar,
2 tbsp: Butter, melted
4 tbsp: Milk, or more
2 cup: All-purpose flour,
1 pinch: Salt,
1 tsp: Vanilla extract,
Confectioners sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp