Multiple steps means these cookies take some time to make but one bite tells you it was time well spent. Come take a look at what we’ve been up to.
(μελομακάρονα / φοινίκια)
These aromatic, syrup-dipped cookies are not only nut filled, but nut topped. They’re as tender as cake and perfectly portioned…but who can ever stop at just one?!
Steps: roll, fill, shape, bake, syrup, top…EAT
A pastry-sized specialty from Karpathos (neighboring Crete has a different version), this is what appears to be a marriage between powdered sugar-topped Kourambiedes and nut-filled Melomakarona, but once you take a bite you’ll realize that these turnover-like cookies have a personality all their own. These are a treat of epic proportions!
Steps: roll out, fill, bake, dust…EAT
(αχλαδάκια αμυγδαλοτά) Almond Pears
Filled with figs and wrapped in a tender almond dough, these irresistible mini pears add sparkle and opulence to a dessert tray. These cookies were originally my claim to fame in Ladies’ Home Journal’s December 1999 issue, as well as their 1999 cookbook, but more importantly, I’ve had a number of readers tell me that making this cookie has become a holiday tradition and their Christmas wouldn’t be the same without it. Now that’s priceless!
Steps: roll, fill, shape, coat, bake…EAT
I hope you enjoyed filling in love with this week’s Greek cookies. Stay tuned for more updates as we show you what’s cooking and baking for our upcoming cookbook!
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Kali orexi! Good appetite!
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