Best 3 Greek Easter Cookies Paschalina Koulourakia Recipes

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## Paschalina Koulourakia: A Taste of Greek Easter

Paschalina Koulourakia, also known as Greek Easter cookies, are a traditional sweet treat enjoyed during the Greek Orthodox Easter celebration. These cookies are characterized by their unique crescent shape, golden brown color, and delightful taste. Made with a combination of simple ingredients like flour, butter, sugar, eggs, and flavorings, these cookies hold a special place in Greek culture and are often served to family and friends during Easter gatherings.

In this comprehensive guide, you'll find a collection of Paschalina Koulourakia recipes that cater to various dietary preferences and tastes. From classic recipes using traditional ingredients to gluten-free and vegan variations, there's a recipe here for everyone to enjoy. Each recipe includes step-by-step instructions, helpful tips, and beautiful photographs to guide you through the baking process.

Whether you're a seasoned baker looking to expand your repertoire or a beginner eager to try something new, this article has everything you need to create delicious and authentic Paschalina Koulourakia. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Greek Easter traditions.

Here are our top 3 tried and tested recipes!

EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE



Easy Easter Greek Cookies: Koulourakia Recipe image

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

3½ cups all purpose flour (500 grams )
1½ teaspoons baking powder
¾ cup granulated sugar (150 grams)
zest of 1 orange
½ cup butter (115 grams, cubed, room temperature)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
¼ cup milk (room temperature)
¼ cup orange juice (freshly squeezed)
1½ teaspoons vanilla extract (pure)
1 teaspoon ouzo (or Sambuca (optional))
1 egg yolk
1 teaspoon water
2 tablespoons sesame seeds (sprinkled on egg wash (optional))

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

GREEK EASTER COOKIES (PASCHALINA KOULOURAKIA)



Greek Easter Cookies (Paschalina Koulourakia) image

Provided by Marilena Leavitt

Categories     Greek cookies

Time 57m

Number Of Ingredients 11

1 cup sugar (7 oz. or 200 gr.)
14 TBSP. butter, cut into pieces and at room temperature (7 oz. or 200 gr.)
--- --- zest of two medium oranges
½ tsp. orange extract
1 tsp. vanilla extract
2 large eggs, lightly beaten
3 cups all purpose flour (13.5 oz. or 400 gr.)
2 tsp. baking powder
--- ---- flour for dusting
1 sm. egg, lightly beaten for glazing
--- --- pearl sugar for topping (optional)

Steps:

  • In the bowl of a stand mixer equipped with the paddle attachment, beat the sugar and the butter on medium-high speed until light and creamy. Add the orange zest, orange extract, and vanilla extract and mix again for a few seconds until just blended. Add the lightly beaten eggs and process to incorporate fully.
  • In the meanwhile, in a small bowl, sift the flour with the baking powder. Add the dry ingredients to the butter and sugar mixture and beat on low speed until the dough is just combined.
  • Generously flour a clean work surface, the top of the dough and your hands. Empty the dough and knead it for just a few minutes, adding more flour if necessary, so it does not stick. The dough should feel soft and easy to work with. Try not to incorporate too much flour, or the cookies will not be tender.
  • Form the dough into a disk, cover it with plastic wrap, and put it in the refrigerator for 20-30 minutes.
  • Preheat your oven to 350˚ F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for five minutes. Pinch off a small piece of the dough and roll it into a small, walnut-sized ball. Roll it out with your fingers into a thin rope about 7-inches long. Form the rope into a circle and secure the ends. Alternatively, you can also twist the dough and then form little circles with it. Place on the baking sheet. Continue with the rest of the dough until you have formed all your cookies.
  • Brush your circles with some of the beaten egg and sprinkle with some pearl sugar (if desired). Bake for 12-14 minutes, making sure not to over bake the cookies. Remove from the oven and transfer to a cooling rack. When they are completely cool, store them in a tin container for up to two weeks (if they last that long)!

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)



Koulourakia recipe (Greek Easter cookies) image

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

250g butter (8.8 oz.)
1 1/2 cup plain white sugar
13g powdered baking ammonia (2.5 tsp, flat). If you have trouble finding baking ammonia, or you don't like the taste, you could substitute with 2.5tsp double acting baking powder.
1/2 cup lukewarm milk (130ml)
4 medium eggs
1 tbsp vanilla extract
zest of 1 orange
1kg all-purpose (plain) flour (35 oz.)
2 egg yolks and 1 tbsp water for glazing the koulourakia

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

Tips:

  • Choose high-quality ingredients. This will make a big difference in the taste of your cookies.
  • Follow the recipe carefully. Don't skip any steps or substitute ingredients, unless you know what you're doing.
  • Chill the dough before baking. This will help the cookies keep their shape.
  • Use a sharp knife to cut the cookies. This will help you get clean, even cuts.
  • Bake the cookies until they are golden brown. This will ensure that they are cooked through.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Paschalina Koulourakia are a delicious and festive Greek Easter cookie. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet treat to share with your family and friends or a gift to give to someone special, these cookies are sure to please.

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