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
My favorite animal is steak. |
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There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This Recipe for Kalitsounia Me Kanella (Cretan Cheese-Cinnamo is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Old New York Proverb |
Food Tip |
This is a recipe for Kalitsounia Me Kanella (Cretan Cheese-Cinnamo from the recipe cookbook of Recipes-to-go (Cheese)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
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Food Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
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