Buttery and deliciously fragrant, these Greek Easter Cookies “Koulouria” are expected to be on the table every year during Easter. I put aside a day to prepare these only because this is an old family recipe that requires a large bowl and a uniquely way of mixing the ingredients together. The reason they are so soft and light is because the dough is hand mixed until it’s the right consistency. I add a little bit of orange zest to mine, for that California twist! This recipe has been handed down to me from my Aunt Liza and Mother, watching them for years molding these cookies with their beautiful hands. These cookies can be wrapped up tightly for a dip in your favorite cup of coffee or milk! There are many other desserts that we indulge in during the holidays such as Melomakarona, and Baklava.
Make these traditional Greek Easter cookies and enjoy with a cup of coffee or one tall glass of milk!
Course
Dessert
Cuisine
Greek
Keyword
cookies
AuthorMary Papoulias-Platis
Ingredients
2boxes (4 lbs) Cake Flour (1 1/2 - 1 3/4) boxes
1poundpowdered sugar
1poundsweet butter,softened
1cuphalf and half cream
6teaspoonsbaking powder
1 teaspoonbaking soda
8eggsseparated
2teaspoonsvanilla
1tablespoonorange zest
Juice of one orange
1teaspoonwater
2 egg yolks
Instructions
In a mixer or with a hand mixer, add softened butter and beat on medium until light in color. Place in a large mixing bowl.
Clean the mixer bowl , add eggs yolks and powdered sugar and beat until smooth.
Add beaten sugar mixture to the butter mixture, and mix by hand until thoroughly blended.
Clean mixer bowl once again, add the egg whites and beat until stiff. Leave in bowl. Set aside.
In a cup, add 1 teaspoon of baking soda. Add the orange juice and while mixing together add to the large bowl. Mix into batter with hands.
Add the cream, vanilla, and orange zest and blend into the batter. Add the baking powder and blend again with hands.
Add the egg whites to the batter, slowly mix with hands until incorporated.
Now slowly, add the first box of cake flour and mix with one hand as you blend. Continue adding half of the second box and blend. If it pulls away from the bowl as you blend, you may stop. If not, continue to add until the batter is pulling away from the bowl. If you can, form the cookie from the dough, if not add the rest of the box.
To form the dough into a ring, pull off a small ball of dough, roll into a long rope and for a circle, pinch the ends together. Place on buttered sheet pan.
To form a twisted cookie: Pinch a large ball and roll out and twist as you would do with a knot.
Beat the eggs and water together in a small bowl, and brush lightly on to the tops of the cookies.
Pre-heat the oven to 350 degrees. Bake the cookies for 15-20 minutes until the bottom of the cookies are slightly brown.
Recipe can be cut in half.
Koulouria can be shaped in circles or fancy braids such as these! If you find this recipe makes a large batch, you can halve it and freeze the dough not needed and bake another day.
You may want to add these to your recipe box as well!
Greek Easter tradition is filled with wonderful Spring foods such as lamb, artichokes, fava beans, soups, and red eggs! The egg denotes wealth, fertility of summer, and above all JOY. Symbolizing the resurrection of Christ, the eggs are brightly colored red. Traditionally, the eggs are colored on Holy Thursday. On Easter Sunday, the families hold their red-colored eggs with the pointed end outward, and greet each other with a hit, while saying ” Christ Has Risen” A simple recipe that is commonly used. But, look for directions on the back of package because they are different with each company.
Here are a few tips to remember when dying eggs.
You can use white or brown eggs in this recipe.
Wash and dry your eggs before using.
Use a large pot with cold water.
Boil the eggs first!
When adding the dye don’t forget the vinegar.
Remove the eggs with a utensil with holes, no dripping.
Every package has their own set of instructions, please follow the package directions.
Course
Eggs
Cuisine
Greek
AuthorMary Papoulias-Platis
Ingredients
50eggs or according to package instructions
Greek Red Dye
1cupof vinegar
1/2cupoil
Instructions
For 50 eggs or Package Instructions (see note)
Wash eggs thoroughly.
Simmer for 10-15 minutes.
Once the eggs are boiled, leave them to room temperature.
Dilute dye in a cup of water.
Add dye and 1 cup of vinegar to the eggs.
Let them soak until a become deep red.
Remove and let them dry.
Using a paper towel add a little of the oil and rub the eggs gently until shiny. Being careful not to remove dye.
Recipe Notes
The Greek egg dye packages have various amounts of eggs to be used in the recipe. You can use less amount of eggs to dye. Make the dye according to the instructions -you will just have extra dye left over.
You have two methods for dying your eggs.
You can use the package found online, or use the natural method of using red onion skins or beets.
You may get a less bright color on your eggs, but it will eliminate the red food dye.
Here is an example of the package for your red dye. There are many more companies online.
Look for these at your Greek markets or online. You may also enjoy these other Easter recipes:
Enjoy Greek koulouria with your red-dyed eggs for the holidays.
I love pizzas and always need a quick snack or dinner for the family on weeknights. When in a hurry, keep frozen whole wheat pita, feta cheese and a sauce on hand for your pizzas. Pita does freeze well, but defrost by keeping it out for a couple of hours or in the refrigerator overnight. When shopping, remember to bring home a full pantry selection of bottles sauces, dried oregano, basil, and cheeses for the toppings. The key to this quick dish is to have strong flavors available for a fulfilling meal. Add a punch of flavor by using hummus or pesto as the first layer. When adding a fresh herb or dry, keep it as a topping and sprinkle on top. Feel free to substitute any cheeses, most Greek cheeses can be found in your deli section of your market. Keep an eye out for a European market in your neighborhood for a fine selection of Greek cheeses. Parmesan or rigotta makes a good substitute to these pizzas.
When looking for ingredients keep these few suggestions in mind:
Look for a good source for fresh pitas, your farmer’s market, a local bakery, or a middle-eastern store.
Buy your feta fresh but make sure it’s in a container with a brine. Never pre-crumbled.
Always add fresh ingredients such a tomatoes, roasted bell peppers, grilled vegetables.
Lastly, add a punch of flavor, such as olives, capers, pickled onions.
The three- cheese pizza doesn’t require a host of ingredients, but the cheeses must be fresh and quite different in texture. Some of the cheeses can be grated, torn apart, or used as is and just dropped on top with a large spoon. Add the topping can vary but keep in mind the cheeses have a strong flavor impact, so be simple on the topping; such as a light peach or apricot preserve, a creamy dressing, or herbal sauce.
Try these pizzas for a quick dinner. Serve with a Greek salad and you have a complete meal. Greek cheeses can be found in the deli section of your market. One package of 6 pitas will do for ths recipe.
Course
Side or Main
Cuisine
Greek
Keyword
cheese, feta, olives, pesto, pizza
AuthorMary Papoulias-Platis
Ingredients
Three-Greek Cheese Pizza
1cupgrated myzithra cheese
1cupcrumbled feta
1/2poundof halloumi, thinly sliced
Olive oil
Honey for topping
6Greek pita breads
Homemade Pesto
You can use mint, which I prefer, basil or parsley
2cupsmint, or parsley or basil
3garlic cloves
1/2cupwalnuts
1/2cupmizithra or parmesan cheese
1/2cupolive oil
Mint-Pesto Pizza
2-3tomatoes, thinly sliced
1/2cupsliced Kalamata olives
1cupcrumbled feta
extra virgin olive oil
Instructions
Three Cheese Pizza Directions
Place the pita on a cookie sheet and drizzle with extra-virgin olive oil.
Place the halloumi in thin slices to cover the pita. Add feta, then mizithra.
Drizzle with honey and bake in the oven until melted.
Mint-Pesto Pizza and Topping
Mint-Pesto Topping
Place mint, cloves , walnuts, and cheese in food processor and blend until fine.
Slowly, while machine is running drizzle in olive oil until smooth.
Mint-Pesto Pizza
Place pita on a cookie sheet or sheet pan and add a thin layer of pesto on the pitas.
Add thin slices of tomato.
Cover with olives and feta.
Bake in the oven on 350 degrees for 10-15 minutes until melted.
You can microwave the pizzas, for 1-2 minutes. (The crust will be soft)
Need other fast and easy dinners, here are a few below you can add to your weekly list.
When my daughter Stephanie visited Greece one summer she came home boasting about the delicious pastry “bougatsa” that she experienced in the city of Athens. Oranges are abundant here in California, so I changed the recipe from lemon which is traditional to orange zest. Feel free to substitute either one. Bougatsa is served warm for breakfast, so the you can prepare the rolls and refrigerate the same day until you are ready to pop them in the oven. Sprinkle with powdered sugar and cinnamon and you have a unique and delicious breakfast or late night desert. If you haven’t worked with phyllo, I have a short tutorial you can visit here, How-To Work with Phyllo Dough
Tips with Using Phyllo Dough
Defrost the phyllo, overnight in the refrigerator.
Bougasta can be made ahead, butter tops and place on a parchment lined tray. Cover and freeze. Remove, and bake as is. Add powdered sugar when cool to touch.
Phyllo can break off into pieces, no worry just place it back together like a puzzle and butter.
In a medium saucepan add milk, sugar and orange zest and juice. Bring to a medium heat and cook until it begins to thicken.
Dissolve the cornstarch in cold water. Add the semolina, cornstarch, and water to the cream. Cook until it coats the back of your spoon about 3-4 minutes.
Remove from the heat, and add the eggs one at a time, stirring constantly. Place back on a low setting and cook the mixture, until thickened.
Remove from the heat and add the butter. Let cool slightly.
Pre-heat oven to 350 degrees.
Lay out one sheet of phyllo on wax or parchment paper. Brush with butter. Repeat with one more sheet. Cut in 1/2 lengthwise.
Place 2-3 tablespoons of mixture on the bottom of the sheet. Fold phyllo over cream and roll, folding sides inward as you roll.
Place seam side down on a buttered sheet pan, and brush with butter.
Bake in the oven for 25-30 minutes or until lightly brown.
Sprinkle with powdered sugar and cinnamon and serve warm.
It’s was time to pull out all my winter vegetables, so I can prepare my spring garden beds with new mulch, fresh garden soil, and nutrients. Greens overflowed my wooden salad bowl after the day of picking, and now I had to prepare them for dinner with something new and fast! I decided a semi-spanakopita done in a pie plate that I can throw in the oven and serve along with a soup or salad. With this crustless greens recipe, I used whatever I pulled from my garden that day. Feel free to mix any combination of greens and cheese of your choice for your dish. The leftovers are great for lunch the next day. Visit my many green recipes on my blog, here are a few,
Try and use both in your green pie for a more interesting flavor profile. These can all be found at your local farmers’ market. Or have a hand at growing your own, they are easy and fast growing vegetables. Many of my favorite grown by seed are: mustard greens, arugula, and dandelion.
Bulgur often called Tabbouleh, has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed. It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards, chard), almonds, spring garlic, and fresh parsley.
Take a look at how you can enjoy bulgur for your family, using the remainder of your package in these following recipes.
If there is one market that has everything, I must say Little Italy’s Farmers Market has one outstanding marketplace! Last Saturday, I took some time to stroll through the streets looking for new products and little gems to add to my market basket and I found just that. Enjoy the many pictures I captured along the way.
Brightly colored Spring blooming flowers such as these Gerber daisy ready to be brought home by a passerby.
Descanso Valley Ranch eggs displayed for your picking.
What a better treat than our own California Almonds!
Both creative and clever, this booth of recycled beer bottles makes a terrific gift.
Lovely jams made with a spicy flavor of ” Jalapeno” – Delicious!!!
Smit Orchards with a collection of dried fruits and flavored nuts.
Brussels sprouts and purple baby artichokes for your Spring dishes.
I loved this stand with various cheeses to taste and purchase.
Hungry? Try one of the many vendors selling their specialties. These are fresh warm quiches ready to be eaten.
Suzie’s farm has everything you will ever need for your next salad or dinner entree.
Spices from around the world are sold here in this marvelous stand.
March 25th is a national and religious holiday. Today is the nameday for Vangelis or Evangelos and Vangelino or Eva. Celebrations in Greece begin with school flag parades in every town and village and a big armed forces parade in the capital, Athens.
The Byzantine Empire fell to the Turks in 1453 and the Greeks remained under Ottoman rule for nearly 400 years. During this time their religion, language, and their sense of identity remained strong.
On March 25th, 1821 the bishop raised the Greek flag at the monastery of Agia Lavra in Peloponnese and one more revolution began against the Turks. The people Greece shouted “Freedom or Death” and they fought the War of Independence for 9 years (1821-1829) until a small part of modern Greece was finally liberated and it was declared an independent nation.
Today, American-Greeks come together today for this special ” Day of Independence”, at every Greek Orthodox church across America. Children memorize and recite Greek poems during their special programs and dancing continues into the night.
Here is the outfit my mother had sewn for me for my special recital. I wore this when I was around 8 years old at the Greek Orthodox church in San Diego, St. Spyridon . A night I will never forget, knees shaking and all alone on a big stage, starring out to hundreds of people waiting anxiously and awaiting for you to speak. My brother Tom and Toss, my two brothers were dressed up as Greek soldiers while they performed a song with all the other children their ages! If I could only find that picture!
Nasturtiums are early-bloomers and the first to burst into color in your new Spring garden. Their rainbow colored faces brighten any edible dish you may want to serve your guests. With their peppery bite they marry beautifully with this simple orange-scented cream cheese spread. Taking minutes to prepare your guests will savor this unique appetizer. A welcome to any morning brunch or afternoon tea. This recipe was inspired by Rosalind Creasy’s gardening book, The Edible Flower Garden.
1/2 cup fresh dill, finely chopped
1 pound cream cheese, room temperature
Zest of one orange
3 tablespoons of orange juice
1 pound of cocktail bread, crusts removed
Nasturtiums or any edible flower, roses, pansies, violas, borage
Herb leaves such as basil, sage, parsley, mint , nasturtium
In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
Adjust the cream cheese by adding a little more juice.
Trim all the crusts from the bread.
Spread the cream cheese on the bread. Smooth.
Cover and refrigerate until ready to add the flowers.
Wash and pat dry the flowers on paper towels.
They can be refrigerated until ready to serve.
Decorate each bread with one leaf and flower.
This can be made ahead a few hours in advance.
Cover and refrigerate.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
