How To make Greek Biscuits
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion) 6 Pimento-stuffed green
-olives, chopped 1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk -flaky biscuits, (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///oo/\ From the hearth in Sandee's Kitchen...
How To make Greek Biscuits's Videos
How to make Koulourakia - The traditional Greek Orange Butter Cookies
#greekfood #comfortfood #littlecookingtips #koulourakia #buttercookies
These delicious and crisp cookies are a staple in Greek cuisine, especially during Easter. Koulourakia must be both crispy and not very dense. Crispiness is the texture you are looking for. You want these cookies to crack and leave crumbs, just like biscotti or English biscuits do.
They are also a very versatile sweet treat. It can be served as a grab-and-go breakfast, a treat and a dessert. But mostly koulourakia are an excellent side treat with a cup of coffee or tea. Enjoy!
The ingredients:
For about 40 cookies
- 1kg / 35oz / 2.2lb (8 cups) all-purpose flour
- 250g / 8.8oz (2 sticks and 1 1/2 tablespoons), softened unsalted butter *
- 350g / 12oz / 0.7lb (1 3/4 cups) sugar
- 2 tsp baking powder
- 4 medium-sized eggs (+1 for glazing)
- 2 tbsp (from 2 medium-sized oranges) orange zest
- 1 tbsp vanilla
- 125ml (1/2 cup) milk
*leave the butter in room temperature for at least an hour before using it.
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Koulourakia - Greek Easter Cookies
Koulourakia (Κουλουράκια) | Baked Ambrosia by Angelina Papanikolaou
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Koulourakia are traditional Greek butter cookies flavored with orange, vanilla, and brandy. Traditionally made around Easter, these cookies are crispy with a tender crumb and go perfect with a cup of coffee!
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Greek Holiday Cookies that MELT-in Your Mouth! Kourabiedes
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Get the exact recipe here:
Ingredients
1 pound (455g) unsalted butter, softened
1/2 teaspoon salt
1 cup (135g) confectioner's sugar
2 teaspoons pure vanilla extract
2 tablespoons orange blossom water
170g almonds
4 and 1/2 cups (625g) all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
orange blossom water for spraying after baked
confectioner's sugar for dusting
Instructions
Preheat the oven to 350 °F 180 °C. Line 2-3 baking trays with parchment paper.
Place the almonds into a pan and bake them in the oven for 7-10 minutes until fragrant. Allow the almonds to cool completely and then place them into a food processor and pulse until finely chopped. Set aside.
Add the butter, salt, sugar, vanilla, and orange blossom water into the bowl of a stand mixer that has been fitted with the paddle attachment.
Beat on low speed and then increase the speed to high. Beat until fluffy. About 8-10 minutes.
Place the flour, baking soda, and baking powder into a large bowl and whisk together.
Slowly add the flour mixture to the mixer while it is beating on low speed. Add the almonds and beat together until incorporated. Beat together until a dough is formed.
Transfer the dough to a clean work surface and lightly knead together until incorporated. Many times crumbs and almonds end up at the bottom of the mixing bowl so this step incorporates them back into the dough.
Form the dough into balls (about 30-40g each) and set on the pans.
Leave them as balls and gently press the center down with your index finger to form an indentation.
Alternatively form the cookies into crescents. Roll each round ball of dough into a rope and then bend into a crescent. Place on the baking trays.
Bake the cookies on the center rack for about 20 minutes or until lightly golden.
Spray the cookies lightly with orange blossom water as soon as they come out of the oven. This step is optional.
Once the cookies have slightly cooled, dust them with a generous amount of confectioner's sugar.
Serve with Greek Coffee. Kali Orexi!
Leftover's can be stored in an airtight container at room temperature.
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Its All Greek
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Kourabiedes (Κουραμπιέδες) Greek Christmas Butter Cookies
Kourabiedes (Κουραμπιέδες) | Baked Ambrosia by Angelina Papanikolaou
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Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.
1 lb butter (4 sticks), room temperature
1 cup powdered sugar
1 egg yolk
1 tbsp brandy
1 tbsp vanilla extract
1 cup slivered almonds, lightly roasted
4-5 cups flour
1 tsp baking powder
6 - 7 cups powdered sugar
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Olive Oil Cookies | Akis Petretzikis
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A traditional sweet treat, Greek olive oil sesame cookies! The most scrumptious, crumbly cookies enhanced with orange zest and sprinkled with sesame seeds. Simple but elevated, you will fall in love with them!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Paximadia - Delicious Greek Sweet Rusks - Episode 4
Greek sweet rusks are simple to make, and the ingredients represent the goodness of the Mediterranean diet. Best enjoyed with your favourite coffee. Recipe from new cookbook out soon!