Kalitsounia me kanella (cretan cheese-cinnamon pastries) Recipe

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Kalitsounia me kanella (cretan cheese-cinnamon pastries)

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Cheese, Cheese & Eggs, Cookies & Bars, Desserts, Eastern European, Greek

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Ingredients:

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

Procedures:

1	For the filling, combine the cheeses, lightly beaten egg yolks, sugar, ?teaspoon cinnamon, and melted butter in a bowl.
2	The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary.
3	Set aside while you make the dough.
4	Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers.
5	Mix in the vanilla, egg whites, and enough milk to make a soft dough.
6	Knead until smooth and elastic, then break off small pieces and roll as thin of a dime.
7	(the dough will be elastic and can be rolled easily).
8	Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling.
9	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.
10	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.
11	Remove from the oven, and place on racks, and dust with confectioners" sugar and cinnamon.
12	Serve hot or cold