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
1 confectioners' sugar
A Recipe for
Kalitsounia Me Kanella (Cretan Cheese-Cinnamo
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| Jewish Proverb |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
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| Woody Allen |
This Recipe for Kalitsounia Me Kanella (Cretan Cheese-Cinnamo is one of thousands in the Recipes-to-go Cheese Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
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| Oscar Levant |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This is a recipe for Kalitsounia Me Kanella (Cretan Cheese-Cinnamo from the recipe cookbook of Recipes-to-go (Cheese)
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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Food Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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
Serves: 20
Kalitsounia Me Kanella (Cretan Cheese-Cinnamo Recipe brought to you by Recipes To-Go