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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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MANOS'
CRETAN CHEESE-CINNAMON PASTRIES
(Kalitsounia Me Kanella) (D)
| INGREDIENTS: |
- 1 1/2 cup Fresh ricotta (preferably
mizithra*) "FIERRO
CHEESE"
- 2 Tbs. Grated hardened ricotta "FIERRO
CHEESE"
- 2 Eggs; separated
- 1/2 cup granulated sugar
- 2 Tbs. Butter; melted
- 4 Tbs. Milk (plus)
- 2 cup all-purpose flour
- 1 pinch Salt
- 1 tsp. Vanilla extract
- Confectioners' sugar
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| 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.
For the Coookie:
- 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 350 degrees F 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.
YIELDS: 20 servings.
* Kosher approved product not yet available.
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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