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Add a photoServings: 12
Ingredients
- 1 1/2 c. Fresh mizithra or possibly ricotta
- 2 Tbsp. Grated hard ricotta
- 2 x Large eggs, separated
- 1/2 c. Granulated sugar
- 2 Tbsp. Butter, melted
- 4 Tbsp. Lowfat milk (or possibly more)
- 2 c. All-purpose flour
- 1 pch Salt
- 1 tsp Vanilla extract Confectioners' sugar
Directions
- For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 tsp. cinnamon, and melted butter in a bowl. The mix should be thick sufficient to mound, but not stiff; add in 1 Tbsp. lowfat 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. Fold in the vanilla, egg whites, and sufficient lowfat milk to make a soft dough. Knead till smooth and elastic, then break off small pcs 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 tsp. of the cheese filling. Wet the circle edge with water or possibly lowfat milk and fold over to create a half-moon, then seal with the tines of a fork or possibly pastry wheel. Arrange the Kaltisounia on buttered cookie sheets and bake in a moderate oven (350 F) for 25 min, or possibly till 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 warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 65 | 33% |
| Total Fat 7.35g | 9% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 69mg | 3% |
| Potassium 77mg | 2% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.85g | 6% |
| Protein 7.16g | 11% |
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