EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE
These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h13m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
- Sift together the flour and baking powder and set aside. (see recipe note).
- Place the sugar and the orange zest in the bowl of a stand mixture. Rub these two ingredients together for 2-3 minutes with your fingertips. Notice the change in color and aroma as the sugar absorbs the oils from the orange.
- Add the room temperature butter with the paddle attachment, beat until light and fluffy, approximately 5 minutes. Make sure to scrape down the sides of the bowl a few times.
- Add the eggs, one at a time beating well and scraping down the sides of the bowl between each addition.
- Add the egg yolk and again, beat well and scrape down the sides of the bowl.
- Add the milk, orange juice, vanilla extract, and ouzo (if using), beat together for 30 seconds. The mixture will appear curdled.
- At low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky.
- Optional: cover the dough with plastic wrap and chill for 20 minutes before rolling.
- With a medium-sized cookie scoop, portion all the dough. You should have 40 smalls balls of dough, each weighing 25 grams.
- Roll each ball of dough into a 7-inch log. Shape into desired shapes (braids, pinwheels, twists, etc.) Refer to the pictures in the post.
- Place on parchment-lined cookie sheets about 1 inch apart.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake for 15 minutes or until the underneath of the cookies turns golden brown.
- OPTIONAL: During the last minute of the baking, switch to broil for the tops to become slightly golden.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
- Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 23 mg, Fiber 1 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 2 g
PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: greekfood.about.com Greece is known for its olive oil and for fabulous sweets and the tradition of sweets made with olive oil is centuries old. These fabulous twice-baked cookies do not need to be dunked in coffee, tea, or milk but they are perfect for it.
Provided by Baby Kato
Categories Dessert
Time 2h15m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Tips:. You do not have to use the most expensive olive oil, just use a good one.
- To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
- Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
- Biscotti Dough:.
- Dissolve the baking soda in the orange juice.
- In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
- In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
- Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
- Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
- Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
- Preheat oven to 390°F (200°C).
- For each loaf:.
- Knead the dough until dense (holding together tightly), forming it into a loaf shape.
- Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
- Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
- Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
- When ready the bottom should be golden and the top should be just starting to brown.
- Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
- Preheat the oven to 200°-210°F (around 100°C).
- When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.
KOULOURAKIA RECIPE (GREEK EASTER COOKIES)
The fluffiest and crunchiest traditional Greek Easter cookies recipe (koulourakia) you have ever made! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer's bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
- In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
- , whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
- Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
- Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
- Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
- In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
- Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.
Nutrition Facts : ServingSize 1 cookie, Calories 88kcal, Sugar 3.9g, Sodium 4.9mg, Fat 3g, SaturatedFat 1.7g, UnsaturatedFat 1.1g, TransFat 0g, Carbohydrate 13.6g, Fiber 0.4g, Protein 1.7g, Cholesterol 19.5mg
QUATRE ÉPICES - FRENCH FOUR SPICE MIX FROM THE AUBERGE
The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess!
Provided by French Tart
Categories Fruit
Time 5m
Yield 60-75 grammes
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a spice mill or blender and process until evenly ground.
- Store in a cool, dark, dry place.
- Lasts for about 4 to 6 weeks without any loss of intensity of flavour.
- NB: If you are REALLY concerned about using this mix in sweet cooking, the white peppercorns can be substituted for the same amount of allspice berries!
GRILLED GRAPES
Posted for ZWT6 Greek Region. I found this recipe very intriguing...had never really thought of grilling grapes. The Greek recipe site I was looking through recommends using grapes to your preference: red with meat? white with fish? There's no right or wrong with this quick and easy decorative (and delicious) touch to other grilled foods. Personally I think the red grapes would taste better but use whichever you'd like. This recipe is based PER PERSON so adjust according to the number of servings you need to make.
Provided by HokiesMom
Categories Berries
Time 5m
Yield 1 cluster, 1 serving(s)
Number Of Ingredients 2
Steps:
- For each cluster of grapes, use 1/2 teaspoon of olive oil. In a mixing bowl, toss grapes gently with olive oil.
- Grill on a medium-high covered grill for 3-4 minutes.
GREEK EASTER ORANGE COOKIES - KOULOURAKIA PORTOKALIOU
Steps:
- Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl add the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Whisk all together and set aside.
- Preheat oven to 350°F (175 C).
- In a stand mixer add the granulated sugar and olive oil and mix over medium high speed for about 2 minutes.
- Pour the orange juice, vanilla extract and orange zest and mix until incorporated.
- Change the whisk attachment to the dough hook and add the flour mixture in thirds. Mix well after every addition on low speed until an elastic dough is formed. Do not overmix.
- Remove dough from the mixer and place on a clean work surface. The dough should be oily but not sticky.
- Take a small piece of the dough and shape it into a ball using your palms. On a work surface, roll the dough ball into a log. Shape it into a round or twist cookie as shown in the photos.
- Place the shaped cookies in lined baking sheets and bake for 15 to 20 minutes or until they are golden on top and golden brown at the bottom.
- Remove from oven and let them cool for 15 minutes.
- Enjoy with a cup of Greek coffee!
Nutrition Facts : Calories 111 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 50 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ANGEL EYES (ENGELSAUGEN)
Make and share this Angel Eyes (Engelsaugen) recipe from Food.com.
Provided by cookin_nurse
Categories Drop Cookies
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
- Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
- Bake your cookies at 200 degrees C for about 15 minutes.
- Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.
KOULOURAKIA (GREEK SESAME TWIST COOKIES)
These are called Koulourakia in Greece, and is traditionally served at Easter and Christmas time, but they are wonderful to make at any time. After you have twisted the dough 4-5 times you can shape it into any shape you desire before baking, I shape it into a candy cane form for Christmas. Store these in an airtight container
Provided by Kittencalrecipezazz
Categories Dessert
Time 54m
Yield 30-35 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a cookie sheet/s.
- In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
- Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
- In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
- Divide the dough into six balls.
- Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
- Fold rope lengthwise in half.
- Twist folded rope 4-5 times.
- Place on the prepared baking sheet.
- Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
- Bake for about 20 minutes or until light golden brown.
- Cool completely before storing.
Nutrition Facts : Calories 160.2, Fat 7.7, SaturatedFat 3.8, Cholesterol 28.3, Sodium 77.9, Carbohydrate 20.6, Fiber 0.5, Sugar 7.8, Protein 2.2
SIRUPS KAGER (DANISH BROWN SPICE COOKIES)
Sirups kager, a Danish spice cookie "as brown as a reindeer," was a humble but coveted Christmas prize enjoyed by her grandfather in Denmark, writes our contest winner, Julie K. Cook, of Chicago. Holiday cookies that can be found in Danish, Denmark, Dane, European, and Scandinavian cuisines. The recipe is from Food Down Under's website and included in Zaar World Tour 2005 swap.
Provided by lauralie41
Categories Dessert
Time 1h55m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, cream butter or margarine, sugar and corn syrup. When well combined, stir in cinnamon, cloves and baking soda mixture. Slowly add flour and mix well after each addition until dough becomes stiff. Cover dough with plastic wrap and refrigerate until firm, approximately one hour. This time is included in the preparation time.
- Preheat oven to 400 degrees. On a floured surface, roll dough to 1/8-inch thickness. Using a reindeer or desired shaped cookie cutter, cut shapes into dough. Dough can also be rolled into logs about 1-inch in diameter and sliced crosswise into 1-inch-thick rounds.
- Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.
GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)
Posted for ZWT6 Greek Region: Koulourakia Portokaliou - The translation of the Greek name for these cookies is "orange cookie twists," probably because the name with all ingredients would be too long! These cookies are made with the juice of oranges and lemons, and the zest of a clementine or tangerine, making them truly a citrus delight. Koulourakia are less sweet than other cookies and a traditional olive oil cookie - no butter - and they keep well stored in tins or frozen. Found on an authentic Greek recipe site for easy recipes. **If you do not have cognac/brandy - substitute 1/3 cup fresh orange juice and one teaspoon vanilla mixed together before placing in recipe. The number of cookies is purely a guess as I've not made this recipe yet.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the flour, baking soda, and baking powder.
- In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
- Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
- Preheat oven to 340°F (170°C).
- Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
- Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
- Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.
Nutrition Facts : Calories 287.8, Fat 12.9, SaturatedFat 1.8, Sodium 89.4, Carbohydrate 38.7, Fiber 1.2, Sugar 7.9, Protein 4.2
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