Kalitsounia Me Kanella

Directions

For the filling, combine the cheeses, lightly beaten egg yolks, sugar, ½ 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.

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 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.