Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)
          
  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)

  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 Kaltisounia 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.