Cretan Cheese-Cinnamon Pastries - (Kaltsounia Me Kanella) Cretan Cheese-Cinnamon Pastries NOTES There are various versions of Kaltsounia. Cretan Kaltsounia are also shaped in stars like in the picture. Our effort to shape them like stars was unfortunate as you may notice. the difference from the proposal in the recipe is that instead of making a half moon you roll the circled dough up, down and left , right of the filling and then squize the dough in order to shape a star. Greek : Καλτσούνια με κανέλα Step by step demonstration of recipe included HERE. Print this recipe INGREDIENTS 1 1/2 c Fresh mizithra or ricotta 2 c All-purpose flour 2 tb Grated hard ricotta 1 pn Salt 2 eggs; separated 1 ts Vanilla extract 1/2 c Granulated sugar Confectioners' sugar 2 tb Butter; melted 4 tb Milk (or more) METHOD 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 Kaltsounia 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.