Greek Honey And Anise Twists Koulourakia Recipes

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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

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

KOULOURAKIA - GREEK BUTTER COOKIES



Koulourakia - Greek Butter Cookies image

Koulourakia (or Koulouria) are one of the most revered traditional Greek desserts. Growing up in a Greek community, friends always offer the sweet butter-based cookies as a casual afternoon snack; they are also fixtures at every celebration, and on every holiday spread. Koulourakia are most often associated with Easter, but I don't think I've attended a holiday party in a Greek household where they didn't make an appearance.

Provided by Christina Xenos

Categories     Breakfast

Time 1h55m

Yield 80+ cookies

Number Of Ingredients 15

For the Cookies:
12 ounces unsalted butter, at room temperature
1 1/4 cup sugar
2 large eggs, at room temperature
1 tablespoon whisky or brandy
2 tablespoons orange juice
1 1/2 teaspoons vanilla
3/4 teaspoons baking soda
1/2 teaspoon baking powder
4-5 cups AP flour, divided
1 teaspoon salt
For the Glaze:
1 egg
1 tablespoon milk
1/4 cup sesame seeds (optional)

Steps:

  • Cream butter until light and fluffy.
  • Add sugar and beat the mixture until it lightens in color and is creamy.
  • Add the eggs one at a time, beating well after each one. Stop mixer and scrape down bowl.
  • Add the whisky, vanilla, and orange juice.
  • Turn mixer tow low speed. Combine the baking powder, baking soda, and salt with 1 cup of flour, and add it to the mixer. Scrape down bowl.
  • Gradually beat in 3-4 additional cups of flour until a soft dough forms and the dough starts to release from the sides of the bowl. You want it to be a soft - not stiff dough - so once it starts pulling away from the sides of the mixing bowl, stop adding flour.
  • Cover in plastic and let rest for 30 min. This step can be done a day ahead. Resting and refrigerating the dough is essential, or else you won't be able to roll out the cookies.
  • Once the dough has chilled, form the cookies by taking a heaping teaspoon of dough and rolling it into a 5 to 6-inch long piece. Fold in half and twist together.
  • Place 1 inch apart on a parchment or greased foil- lined baking sheet. Continue until all twists are formed.
  • Whisk together 1 large egg with 1 tablespoon milk and glaze cookies with a pastry brush. Top with sesame seeds (optional).
  • Bake in a pre-heated 350-degree oven for 15 to 25 minutes, or until golden in color. If you're baking multiple cookie sheets at once, place one on the top rack and one underneath and switch half way through.
  • Remove to a rack and cool. Store in covered containers.

Nutrition Facts : Calories 74.28 kcal, Fat 3.92 g, TransFat 0.14 g, Cholesterol 15.81 mg, Carbohydrate 8.68 g, Protein 1.08 g, Fiber 0.24 g, Sugar 3.2 g, SaturatedFat 2.29 g, Sodium 40.8 mg

GREEK HONEY AND ANISE TWISTS (KOULOURAKIA)



Greek Honey and Anise Twists (Koulourakia) image

Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.

Categories     Cookies     Mixer     Dessert     Bake     Lemon     Honey     Anise     Sesame     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 12

1/3 cup honey
4 tablespoons anise-flavored liqueur, such as Marie Brizard
2 tablespoons fresh lemon juice
4 1/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 tablespoons aniseed
2 teaspoons finely grated lemon peel
Sesame seeds

Steps:

  • Mix honey, 2 tablespoons liqueur and juice in small bowl. Set glaze aside.
  • Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons liqueur, aniseed and lemon peel. Gradually mix in dry ingredients.
  • Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

KOULOURAKIA "GREEK TWISTS"



Koulourakia

Add an additional 1/4 stick unsalted butter if you want a moister cookie. 1 pound of shortening can be substituted for the 1/2 pound of unsalted butter if desired.

Provided by Ralph Bischoff

Categories     Cookies

Time 1h15m

Number Of Ingredients 12

2 stick unsalted butter
3/4 c milk
2 eggs
5 3/4 c all purpose flour
sesame seeds
1 1/2 tsp baking powder
1 1/2 c sugar
1/4 tsp cinnamon
1 tsp anise
1 tsp vanilla
1 egg for topping
GREEK TWIST COOKIES "KOULOURAKIA"

Steps:

  • 1. Melt Butter and beat until smooth. Add eggs (one at a time) beating after each addition. Combine milk to sugar and stir until dissolved. Add butter to mixture and keep beating.
  • 2. Blend baking powder with 1 cup flour and add to butter mixture. Add cinnamon, vanilla and anise and beat slightly. Gradually add mixture to remaining flour, knead it by hand until a stiff dough is formed. Shape as desired; place on a greased cookie sheet; brush tops with an additional beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 375 degrees until golden brown ( 10 to 15 minutes)
  • 3. I make a small ball and then roll it out until I get a stick about 3/8" in dia and 6" long. Makes 6 to 8 dozen depending on thickness. "MAKE AN ONX"

IRENE'S SWEET KOULOURAKIA



Irene's Sweet Koulourakia image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 80 cookies

Number Of Ingredients 8

3/4 pound butter
1 1/4 cups sugar
2 eggs, plus 2 eggs, for glaze on top
2 tablespoons orange juice with no pulp
2 tablespoons pure vanilla extract
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
5 1/4 cups flour

Steps:

  • All the ingredients should be at room temperature. Preheat the oven to 350 degrees F. Cream the butter for 5 minutes in a large mixing bowl. Add sugar to the mixture and beat another 5 to 7 minutes. Add eggs and beat until blended. Add the orange juice and the vanilla extract.
  • In a large bowl combine the baking powder and baking soda with about 1 cup of flour and stir in the egg mixture slowly. Add the remaining cups of flour gradually. The dough is ready when it leaves the sides of your mixing bowl completely. The dough is soft and pliable.
  • Using a Swedish meatball scoop, begin cutting balls out of the dough. Roll out the dough balls in long rope like portions, fold over in half and twist. Place the cookies on a greased baking pan.
  • Beat the 2 eggs in a small bowl to make the glaze. Brush the cookies on the pan with the glaze and bake in the oven for 25 minutes until golden brown.

KOULOURAKIA (GREEK SESAME TWIST COOKIES)



Koulourakia (Greek Sesame Twist Cookies) image

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

1/2 cup butter, room temperature (no subs)
6 tablespoons butter, room temperature (no subs)
1/4 cup oil (preferably vegetable oil)
1 1/2 tablespoons grated orange zest (can use more if desired)
1 cup sugar
2 tablespoons sugar
1 large egg
1 1/2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup fresh orange juice
1 egg, slightly beaten
sesame seeds

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

GREEK HOLIDAY COOKIES



Greek Holiday Cookies image

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

1-1/2 cups butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 tablespoons orange juice
3 teaspoons vanilla extract
5-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda

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.

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