Sweet & Savory Puff Pastry Twists

Prepare time: 60 min
Bake time: 35 min
Yield: 32 sticks

Today we are baking crunchy pastry twists with homemade puff pastry. A savory version with feta and mixed hard cheeses filling and a sweet version filled with tahini paste, almond powder and chocolate chips.

They keep well for 4 to 5 days in a metal container. Enjoy!!!

Ingredients

  • 120 g tahini
  • 50 g almond powder
  • 100 g chocolate chips
  • 2 egg whites
  • zest of an orange
  • 200 g feta cheese
  • 200 g hard cheeses mixed
  • 1 egg white
  • sesame seeds
  • 1 large egg for brushing
  • 1 dose puff pastry dough
  • flour for rolling out

Instructions

1
Prepare the sweet filling by mixing together tahini, almond powder, egg whites and zest. Add the chocolate chips and stir well.

2
Prepare the savory filling by mixing well feta, hard cheeses and egg white.

3
On a well floured surface, roll out the dough until it gets 20 x 20 cm / 7.8” x 7.8”. Cut into 2 equal pieces. Keep the one piece in the fridge.

4
Roll out the other piece into a rectangular, 40 x 30 cm / 15.7” x 11.8”.

5
Brush the excess flour. Spread the sweet filling over one half of the pastry sheet.

6
Cover with the other half. Roll gently with the rolling pin to smooth and seal the dough.

7
Cut gently into 16 stripes. Twist each stripe and place it on a paper-lined baking tray.

8
Place the baking tray in the fridge while making the savory twists. Repeat the process with the other half of the dough and the cheese filling.

9
TIP: The addition of the egg whites makes the filling richer and firmer.

10
Beat the egg and brush the puff pastry twists well. Sprinkle the cheesy sticks with sesame seeds.

11
Bake in a preheated oven, at 190⁰C / 375⁰F, for 35 min or until golden.

Recipe Video

Crunchy Walnut Cinnamon Cookies

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Prepare time: 60 min
Bake time: 20 min
Yield: 40 cookies app.

We bid farewell to September and welcome October sweetly, baking delicious crunchy walnut cookies with cinnamon. Warmest wishes for a happy fall!

Ingredients

  • 160 g butter (room temp.)
  • 75 g brown sugar
  • 50 g powdered sugar
  • 50 g heavy cream
  • 1 large egg
  • 15 g honey
  • 15 g brandy
  • 1 tbsp vanilla extract
  • 400 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • 125 g ground walnuts
  • walnuts for decoration

Instructions

1
In the bowl of your mixer beat butter, two sugars & brandy for 10 min until you have a smooth cream.

2
Clean the sides of your bowl. Add the egg and beat on low speed.

3
Mix together heavy cream and honey. Blend in the heavy cream mixture and the vanilla extract.

4
Add some flour, the baking powder and the cinnamon. Keep beating on low speed.

5
Gradually add the rest of the flour and mix until incorporated. Finally add the walnuts and blend for a few seconds.

6
Cut the dough in half. Roll each piece into a log.

7
TIP: Dust your hands with some flour if it sticks a little.

8
Wrap each log with food membrane and pop it in the freezer for 45 min to set.

9
Using a sharp knife cut cookies and arrange them on paper lined baking trays.

10
Dissolve 1 tsp orange jam in 3 tbsp water and brush the cookies. Put a walnut half on each cookie and press it to stick.

11
Brush their tops with the jam mixture for extra flavor and colour.

12
Bake in a preheated oven, at 180⁰C / 350⁰F, for 20 min.

Recipe Video

Traditional Greek Easter Cookies

Prepare time: 90 min
Bake time: 20 min
Yield: 50 to 55 cookies app.

Delicious Easter Baking Recipe – Traditional Greek Easter Cookies – Koulourakia

Ingredients

  • 320 g butter
  • 170 g sugar
  • 100 g honey
  • 3 large eggs
  • 100 ml fresh milk
  • 2 tsp ground mahleb
  • ½ tsp ground mastic
  • orange zest
  • 2 tsp vanilla extract
  • 750 g all purpose flour
  • 3 tsp baking powder
  • 1 large egg for brushing

Instructions

1
NOTE: All ingredients should be room temperature.

2
In the bowl of your mixer mix butter, sugar, zest, mahleb, mastic, vanilla and honey. Beat until you have a fluffy cream.

3
In a separate bowl mix the eggs with the milk. Add them to the mixture and keep beating on low speed.

4
NOTE: After a while the mixture will look curdled. As soon as you add flour, it will come together.

5
Gradually add flour and baking powder. Knead on low speed until the dough is soft and lightly sticky. Do not add extra flour.

6
Wrap with food membrane and refrigerate for 45 min.

7
Oil your bench with sunflower oil. Shape your cookies. Arrange them on paper lined baking trays.

8
Beat the egg and brush the cookies. Optionally sprinkle with sesame seeds.

9
Bake in a preheated oven, at 180⁰ C / 350⁰ F, for 20 to 25 min depending on their size.

10
Enjoy!

Recipe Video

Greek Milk Cookies with Vanilla – Orange Flavor

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Prepare time: 1 hr 30 min
Bake time: 20 min
Yield: 70 cookies app.

Delicious Greek milk cookies (koulourakia) with soft crumb full of flavor and a beautiful golden brown colour. Create and enjoy!

Ingredients

  • 250 g butter, room temp.
  • 100 g margarine, room temp.
  • 400 g granulated sugar
  • 3 large eggs
  • 65 g milk powder
  • 130 ml fresh milk
  • 1 ½ tbsp vanilla extract
  • zest of a whole orange
  • 1000 g all purpose flour
  • 1 ½ tbsp baker’s ammonia powder
  • 1 large egg for brushing

Instructions

1
In the bowl of your mixer put butter, margarine and sugar. Beat well for 6 to 8 minutes until you have a light fluffy mixture.

2
Scrape the sides of your bowl and beat in the eggs until they’re fully incorporated.

3
Scrape the sides of your bowl and mix in orange zest and vanilla extract.

4
In a separate bowl mix together milk and ammonia. Stir until the powder is completely dissolved. Add the milk powder and stir until you have a soft cream.

5
Add the milk mixture to the mixer bowl and beat well on medium speed.

6
Mix in some of the flour. Switch to the hook attachment. Gradually add the rest of the flour and knead on low speed for 10 min.

7
Take the dough out of the bowl and smooth it for a few minutes with your hands. Cover with food membrane and refrigerate it for 30 minutes.

8
Start shaping the cookies and arrange them on paper lined baking trays. Beat the egg and brush the cookies.

9
Repeat the process for the rest of the dough.

10
Bake in a preheated oven, at 180⁰C / 350⁰F, for 20 min until they’re golden brown.

11
They keep well for several days in a metal container. Enjoy!

Recipe Video

Feta Cheese Pie with Red Pepper & Zea Flour Phyllo Dough (ver. 7)

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Prepare time: 1 hr 30 min
Bake time: 55 to 60 min
Yield: serves 8 to 10

Delicious feta cheese pie with homemade phyllo, made with zea flour. Enjoy!

Ingredients

  • 750 g feta cheese, crumbled
  • 4 large eggs
  • 1 red pepper
  • 120 g greek strained yogurt
  • 1 dose zea phyllo dough (ver. 7)
  • flour for rolling out
  • olive oil

Instructions

1
Beat the eggs and add them to the bowl with the crumbled feta. Add the pepper and the yogurt and stir well.

2
Put the first piece of dough on a floured surface and flatten it with your hand. Roll it into a thick round pastry sheet, about 42cm / 16.9” in diameter.

3
Brush a round baking pan with olive oil (40cm / 15.7” in diameter)

4
Using the rolling pin, transfer the sheet carefully to the oiled pan. Arrange it nicely so that it also covers the pan’s sides.

5
Spread the filling evenly over the rolled out dough.

6
Roll out the second pastry sheet (40cm / 15.7”). Wrap it around the rolling pin, transfer to the pan and cover the filling.

7
Arrange it nicely and seal the edges. Cut a shallow cross into the dough from edge to edge. Brush the dough with olive oil.

8
Bake in a preheated oven, at 180⁰ C / 350⁰ F, for 55 to 60 minutes. Enjoy!

Recipe Video

Greek Phyllo ver.7 with Zea Flour (for savoury pies)

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Prepare time: 1 hr 30 min
Yield: 2 large thick pastry sheets for savoury pies
Greek Phyllo ver.7 with Zea Flour (for savoury pies)

Ingredients

  • 300 g zea flour (or whole wheat)
  • 300 g all purpose flour
  • 120 ml sunflower oil
  • 1 large egg
  • 3 tbsp vinegar
  • 180 ml carbonated water
  • 1 ½ tsp salt
  • soft margarine for spreading, cold
  • extra flour for rolling out

Instructions

1
In the bowl of your mixer blend the two flours and salt. Add the egg, the vinegar and the sunflower oil.

2
Add the carbonated water and knead on medium speed for 10 min until you have a soft dough.

3
Weigh the dough and cut it into 2 equal pieces.

4
On a well floured surface roll out the first half into a large rectangle.
(approximately 40 x 50 cm / 15.7” x 19.6”)

5
Spread margarine all over the surface. Roll the sheet into a log and swirl it.

6
Repeat the process for the other half of the dough.

7
Wrap each spiral with food membrane. Refrigerate for 2 hours and they’re ready for use.

8
They keep well in the fridge for 24 hours or in the freezer for two months.

Recipe Video

Crunchy Orange Cookies w/ Sesame Seeds & Dark Chocolate

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Prepare time: 1 hr
Bake time: 25 min
Yield: 60 cookies app.

An easy fasting recipe for delicious crunchy orange cookies with sesame seeds and dark chocolate.

Ingredients

  • 200 ml corn oil
  • 200 g melted margarine
  • 200 ml fresh orange juice
  • 180 g sugar
  • 120 g sesame seeds
  • zest of 2 oranges
  • 750 g all purpose flour
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 200 g dark chocolate (melted with 1 tsp sunflower oil)

Instructions

1
In a large bowl whisk together orange juice, corn oil and melted margarine.

2
Add the sugar and mix until it’s completely dissolved. Mix in the orange zest and the sesame seeds.

3
In a separate bowl whisk together flour, baking soda and baking powder.

4
Add about half of the flour into the bowl with the liquids and whisk until the mixture starts to thicken.

5
Add the rest of the flour mixture and knead gently until it’s completely incorporated.

6
Cover the bowl with plastic wrap and refrigerate for 30 min.

7
Take the dough out onto a well floured surface. Work it for a few seconds until it comes together.

8
Roll the dough out until it’s 1cm / 0.4” thick. Cut it into stripes and each stripe into smaller rectangular cookies.

9
Transfer the cookies onto a paper lined baking tray.

10
Repeat the process with the rest of the dough. Cut cookies into different shapes.

11
Bake in a preheated oven, at 180⁰ C / 350⁰ F, for 25 minutes.

12
Let them cool completely.

13
Dip one edge of each cookie into the melted chocolate or decorate them as you like.

14
Allow the chocolate to set before serving. Enjoy!!

Recipe Video

Christmas Snowballs w/ Clarified Butter & Orange Flavor – Kourabiedes

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Prepare time: 1 hr
Bake time: 20 min
Ready in: 1 hr 30 min
Yield: 60 small cookies

When a recipe travels through time and passes from generation to generation, then it’s a good recipe. It was given to me years ago by the woman who taught me how to roll out pastry sheets and since Christmas is close, I’d like to share it with you. Well beaten clarified butter and just a hint of orange are the key ingredients for these delicious Christmas cookies that melt in your mouth. Happy Christmas!!!

Ingredients

  • 300 g clarified butter, softened
  • 125 g powdered sugar, sifted
  • ¼ tsp vanilla powder
  • zest of a small orange
  • 50 ml brandy
  • 550 g all purpose flour
  • 50 g fine semolina
  • 1 tsp baking powder
  • blanched & toasted almonds

Instructions

1
In the bowl of your mixer, beat butter & sugar on high speed for 20 min till you have a white, fluffy cream.

2
Add vanilla, orange zest & brandy and mix on low speed.

3
In a separate bowl, whisk well flour, semolina and baking powder. Gradually add the flour mixture and mix on low speed.

4
Take the dough out onto your working bench. It will be quite crumbly. Gather it with your hands until it comes together.Wrap it with food membrane and allow to rest for 20 min.

5
Take small pieces of dough and shape them into balls. Arrange them on baking trays lined with parchment paper.

6
Gently press their tops with your finger so that they won’t crack while baking. Put an almond on top of each cookie and press it to stick.

7
Bake in a preheated oven, at 180⁰C / 350⁰F for 20 to 22 min till they’re lightly golden. The cookies are ready when they have an even golden brown bottom!

8

Let them cool completely and transfer on a baking tray covered with powdered sugar. Sprinkle generously with powdered sugar and enjoy!

Recipe Video

Puff Pastry Pinwheels with Sweet Potato & Cheese Filling

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Prepare time: 45 min
Bake time:40 min
Yield: 24 rolls

Homemade savoury puff pastry rolls stuffed with mashed sweet potatoes and a combination of Greek cheeses. Simple… easy… delicious!!!

Ingredients

  • 630 g mashed sweet potatoes
  • 400 g feta cheese crumbled
  • 200 g semi hard cheese, grated
  • 1 large egg
  • 2 tbsp sesame seeds
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • freshly ground pepper
  • 1 large egg for brushing
  • 2 tbsp milk for brushing
  • 1 dose homemade puff pastry
  • flour for rolling out

Instructions

1
Beat the egg and mix it with the sweet potatoes. Stir in the ginger, the coriander and the sesame seeds.

2
Add the semi hard cheese, the feta cheese and the pepper. Stir well.

3
On a floured surface roll out the dough until it gets about 20 x 25 cm /  7.8” x 9.8”.

4
Cut it into 2 equal pieces. (Keep the one in the fridge for the moment.)

5
Roll out the first half of the dough into a rectangle 40 x 45 cm / 15.7” x 17.7”.

6
Spread half of the filling evenly on the rolled-out dough.

7
Roll it into a tight log. Cut the log into 12 thick slices.

8
Arrange them on a paper lined baking tray. Flatten them a bit with the back of a spoon.

9
Repeat the process for the other half of the dough.

10
Beat the egg and mix it with the milk. Brush the pinwheels with the mixture.

11
Bake in a preheated oven, at 190⁰ C / 375⁰ F, for 40 minutes. Enjoy!

Recipe Video

Tangerine Cake with Hazelnuts and Chocolate Chunks

Prepare time: 15 min
Bake time: 45 min
Ready in: 1 hr
Yield: Serves 10
This is a winter favorite when tangerines are at their best. A tangerine flavored cake enriched with hazelnuts and chocolate chunks. It is low fat and so easy to make!

Ingredients

  • 50ml olive oil
  • 50ml butter, melted
  • 4 large eggs
  • 250g granulated sugar
  • 150ml tangerine juice (appx 5 tangerines)
  • zest of 4-5 tangerines
  • 50ml cognac or brandy
  • 250g all purpose flour, sifted
  • 50g corn flour, sifted
  • 2 tsp/10gr baking powder
  • 80g ground hazelnuts, toasted or untoasted
  • 110g dark chocolate (or chocolate drops)
  • powdered sugar for decoration (optional)
  • tangerine slices for serving (optional)

Instructions

1
In a bowl, beat the olive oil and the melted butter with the sugar. Add the eggs, one at a time. Add the tangerine juice, the cognac and the tangerine zest. Gradually add the flour, the corn flour and the baking powder.

2
With a sharp knife, cut the chocolate into chunks. With a spatula, fold the hazelnuts and the chocolate chunks into the batter. Pour the batter into a cake mold.

3
Bake in a 180°C / 350°F oven, for 45 min. or until a skewer comes out clean. Let it cool completely. You can decorate your cake with powdered sugar and serve it with tangerine slices.

Recipe Video