Kalitsounia Me Kanella (cretan Cheese-cinnamon Pastries) 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
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