Kalitsounia Me Kanella

• 1 1/2 cups ricotta cheese
• 2 tablespoons ricotta cheese hard
• 2 large eggs separated
• 1/2 cup sugar granulated
• 2 tablespoons butter melted
• 4 tablespoons milk
• 2 cups flour, all-purpose
• 1 pinch salt
• 1 teaspoon vanilla extract

1. For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl.
2. The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary.
3. Set aside while you make the dough.
4. Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers.
5. Mix in the vanilla, egg whites, and enough milk to make a soft dough.
6. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime.
7. Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling.
8. 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.
9. 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.
10. Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon.
11. Serve hot or cold.

ricotta cheese, ricotta cheese, eggs, sugar, butter, milk, flour, salt, vanilla

Taken from recipeland.com/recipe/v/kalitsounia-me-kanella-42419 (may not work)