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Receta Kalitsounia Me Kanella (Cretan Cheese Cinnamon Pastries)
by Global Cookbook

Kalitsounia Me Kanella (Cretan Cheese Cinnamon Pastries)
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.