INGREDIENTS

INSTRUCTIONS

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 Sent to me by Bill <wight@odc.net>

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