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>

A Message from our Provider:

“Luck has nothing to do with it”