Best 2 Koulourakia Greek Easter Cookies Recipes
In the heart of Greek culinary traditions, Koulourakia stands as a beacon of Easter festivities, a delectable cookie that captures the essence of Hellenic heritage. These delightful treats, often adorned with intricate patterns and a dusting of powdered sugar, are a symphony of flavors and textures. The delicate crunch of each bite gives way to a soft and buttery interior, while hints of orange zest and vanilla dance upon the palate. Embark on a culinary journey through three enticing variations of Koulourakia: the classic recipe exuding timeless simplicity, a vegan rendition for those with dietary preferences, and a gluten-free option that caters to those with sensitivities. Indulge in the art of cookie-making, embrace the spirit of Greek Easter, and let the aromas of freshly baked Koulourakia fill your kitchen with warmth and joy.
Here are our top 2 tried and tested recipes!
SESAME GREEK EASTER COOKIES (KOULOURAKIA)
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Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
Provided by Tonkcats
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Cream butter. Add sugar gradually.
- Add eggs one at a time alternately with orange juice.
- Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
- Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
- Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.
GREEK EASTER COOKIES (PASCHALINA KOULOURAKIA)
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)!
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid any mishaps.
- Follow the recipe carefully: Koulourakia are a delicate cookie, so it's important to follow the recipe closely. Don't substitute ingredients or change the measurements, or you may end up with a different result.
- Use high-quality ingredients: The better the ingredients you use, the better your koulourakia will taste. Look for fresh, organic ingredients whenever possible.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are golden brown: Koulourakia should be baked until they are golden brown on the edges. This will ensure that they are cooked through but still soft and chewy.
Conclusion:
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 a seasoned baker or a beginner, give this recipe a try. You won't be disappointed!
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