KERASOPITA
Absolutely loving our cherry season this year. Always delicious enjoyed fresh and perfect for baking, too. With just a few staple ingredients you can turn them into something pretty special! Enjoy with fresh whipped cream or vanilla ice-cream.
500 - 600 g pitted and halved fresh cherries
1/4 cup sugar
1 tbsp corn flour
Juice of half a lemon
3/4 self raising flour
1/2 cup caster sugar
1/2 tsp baking powder
Pinch of salt
1 egg
1/2 cup milk
1 tsp vanilla bean
2 tablespoons melted butter
Begin with the cherries. Add them to a small saucepan along with the sugar, corn flour and lemon juice. Cook on medium heat for approximately 15 minutes or until they’ve slightly broken down and have created a thick sauce. Set aside.
Pre heat oven to 170°c fan forced. In a bowl combine, flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir well to combine.
Grease a 8inch tin or tray with melted butter. Pour the cake batter into the tray and spoon the cherries on top. Bake for approximately 30 minutes until cake is golden.
Serve with icecream or whipped cream and enjoy.
@marys_kouzina .
#Maryskouzina #cherrys #cherry #cherrycake #cake #simple #easyrecipes #recipe #dessert #sweet #sweets
MELOMAKARONA, SALTED HONEY CUSTARD & PEACH TRIFLE.
A Christmas favourite among so many households here in Australia with a delicious Greek spin. Melomakarona (Greek honey and walnut cookies) paired with peaches adds a delicious freshness and are the perfect combination! Plus, that caramel like salted honey custard, WOW!
Note: it is recommended that you prepare this trifle a day in advance to give the custard time to set before adding the layers on top.
Custard
1.2L full cream milk
7 egg yolks
1 cup honey
1 tbsp vanilla bean paste
3/4 cup cornflour
1 tsp salt (or more after you try)
Chantilly Cream
400g thicken cream (heavy cream)
2 Tbsp powdered sugar
20 x melomakarona. Recipe can be found on my post dated 16 of December or you can use store bought.
4 fresh peaches - diced
Combine egg yolks and cornflour in a bowl. Mix well to incorporate. In a saucepan combine, milk, honey, and salt. Heat ingredients but do not boil. Once hot ladle two - three scoops of the milk and honey mixture into the egg yolks whisking well between every addition. Pour the egg mixture back into the saucepan with remaining milk and continuously whisk over medium heat until it thickens. Cool completely.
In a trifle vase that is 20x14cm, add a layer of melomakarona enough to make the layer 2cm high. Drizzle honey and mix it through the crumb then press the crumb down slightly.
Add the cooled custard (if it’s lumpy you can use a blender to make smoother). Refrigerate for a few hours or over night so the custard can set.
Add a thin layer of melomakarona crumb using approximately 3-4, followed my the diced peaches. Crumble another thin layer of melomakarona over the peaches.
Add Chantilly whipped cream to a piping bag and pipe the cream to finish. Decorate with walnuts, whole melomakarona and fresh peach.
@marys_kouzina .
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#Marys_kouzina #christmas #trifle #peach #melomakarona #greek #australia #recipe #sweets #sweet
KOURAMBIETHES.
Fresh snow fall on these buttery beauties. Toasted almond shortbread. Such a simple recipe and so loved this time of year.
250g room temp unsalted butter.
100g powdered sugar.
1 egg yolk.
400g plain flour.
100g toasted silvered or finely chopped almonds.
A pinch of salt.
Icing sugar to dust generously.
Note: we enjoy our kourambiethes very short, you may add a teaspoon of baking powder to lighten them. Also a shot of ouzo if you like.
Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk and continue mixing on high until almost white and the mixture resembles butter cream.
Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.
Preheat your oven to 170C fan forced. Roll out the dough between two sheets of baking paper keeping it 1 .5 cm thick. Use your desired cookie cutter to create the cookie shapes and place on a lined flat tray. Bake for approximately 15-20 mins.
Allow them to cool once you remove them then sprinkle generously with icing sugar.
Yield- approx 25 depending on the cookie cutter shape you use. I used a 7cm circle to create the crescents.
🎄🎄 @marys_kouzina .
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#maryskouzina #bake #christmas #christmasiscoming #baking #cookies #biscuit #yummy #delicious #greek #greekfood #foodie #food #dessert #treatyourself #recipe #treat #christmas #sweet #sweets
CHERRY COCONUT EKMEK KATAIFI TRIFLE
Syrup
2 cups sugar
2 cups water
1 cinnamon quill
Kataifi nests
375g @antonioufillopastry Kataifi
1 cup shredded coconut
125g butter, melted
Custard
850ml full cream milk
6 egg yolks
¾ cup caster sugar
1 tbsp vanilla bean paste
½ cup cornflour
Cherry reduction
300g cherries, sliced in half
3 tbsp sugar
1 tbsp cornflour
½ cup water
Cream
400ml thickened cream
2 tbsp icing sugar
Decoration
100g coconut flakes, toasted
Cherries
We used a 23cm glass trifle dish.
To make 24 discs, we used two 12 cup muffin pans.
Syrup
Place the sugar, water & cinnamon stick in a saucepan over medium heat. Boil, reduce heat to low & simmer for 15 mins. Cool completely.
Kataifi discs
Preheat oven to 180° Celsius. Place the Kataifi in a large bowl, separate the strands & tear into short strands. Add coconut.
Pour in butter & it massage through. Place a small amount of the Kataifi into each muffin cup until it is evenly distributed between 24. Press down gently. Bake for 20 mins or until golden. Spoon syrup over discs.
Custard
Heat the milk in a small saucepan until hot but not boiling. Remove from heat. Place eggs & sugar in a separate medium saucepan & whisk until pale.
Add the corn flour & vanilla bean paste. Whisk well. Slowly add the hot milk to the egg mixture whilst whisking. Place saucepan over medium heat & whisk until the custard thickens.
Transfer custard to a bowl. Cover with cling wrap, ensuring it touches the custard. Cool in fridge.
Cherries
Place cherries, sugar & water into a pan over medium high heat. Simmer until they the break down. Turn heat down to medium low & add the corn flour. Stir through to thicken then turn heat off and cool.
Cream
Beat cream & sugar in a bowl until soft peaks form.
Place two layers of the Kataifi discs on the base of the trifle bowl. Pour leftover syrup on top.
Spread half the custard over the discs. Spoon half the cherry reduction over the custard, add remainder of custard on top followed by the rest of the cherry reduction. Pipe whipped cream on top. Leftover Kataifi discs can be broken apart & scattered over the cream. Decorate with fresh cherries & toasted coconut flakes.
#sweets
PEACH & OLIVE OIL SORBET.
Refreshing, sweet and punchy, yet smoooooth!
I’ve been loving making my own ice cream recently and sorbet was next on my list. This is our favourite by far! And that extra drizzle of extra virgin olive oil on top is 🤌🤌.
Don’t forget to enter my @kitchenaidausnz giveaway to win this icecream bowl attachment for your mixer!
150g caster sugar
230 ml water
500g roughly chopped peaches - skins off
50ml extra virgin olive oil @thegreekprovidore @ladolea
Juice of half a lemon
Ensure your icecream maker has been freezing for at least 24 hours before using it.
In a small pot, combine the water and sugar and heat until sugar dissolves. Set aside and cool completely.
Peel the peaches and chop roughly adding the lemon juice on top. Place in a blender or processor and purée. Add to a bowl and stir in extra virgin olive oil along with cooled sugar syrup.
Pour the sorbet mixture in to frozen icecream bowl and churn for up to 20 minutes until the mixture is frozen. Transfer to a glass container and freeze for another few hours before enjoying.
@marys_kouzina .
#maryskouzina #sorbet #icecream #recipes #summer #recipe #sweets
CHANIOTIKI BOUGATSA.
You know the one I’m referring too, the amazing Bougatsa Iordanis in Chania, Crete. Each time I visit it gets better and better and this year I developed a bit of an addiction. It’s heavenly in every sense of the word. Crunchy and hot, salty and sweet, just YUM.
As mentioned in the video, we don’t have Cretan Mizithra in Australia so after a few attempts of rigorous bougatsa consumption, I think I’ve come close! P.s. you can also bake it.
200g ricotta
100g Greek Feta cheese
100g Greek Manouri cheese
12 sheets of Fillo pastry - 3 per bougatsa parcel @antonioufillopastry
150g melted unsalted butter
100g unsalted butter - cold and cubed
1 tsp white sugar.
Combine the cheeses in a bowl and sure to combine well. Set aside.
Butter three sheets of Fillo Pastry with melted unsalted butter laying each sheet vertically on top of the other. Scoop two heaped tablespoons of the cheese mixture onto the Fillo and spread it just under halfway down the pastry in a rectangle shape.
Fold the bottom of the pastry sheet up over the cheese, bring in the sides to seal, brush with butter, and fold up the remaining Fillo to create the parcel.
In a pan over medium heat (not medium high, just medium), melt a cube of butter and place the Bougatsa parcel on top. Add another cube of butter and move it around the parcel to cook the sides. Flip then add another two cubes of butter to continue cooking. Remove from heat, and cut into small squares followed by a sprinkle of white sugar (honey if you prefer). The exacts same steps can be followed if you’d prefer to bake your bougatsa also.
Enjoy!
@marys_kouzina .
#maryskouzina #sweet #sweets #greek #bougatsa #dessert #savoury #cheeses #fillo #filo #fillopastry #chania #crete
MILOPITA.
Every single morning during our time in Greece you’d find us at our local bakery buying more than we needed and that’s because… we (I) had to try everything! The day of my birthday they had fresh Milopita that looked exactly how I’m presenting it to you here. Simple, rustic and full of flavour. The cognac with the apple and cinnamon is heavenly. It was the perfect little birthday cake.
For the cake batter.
1 green apple - chopped
120g unsalted butter
1/2 cup brown sugar
2 eggs
1 shot cognac (optional)
1 1/2 cups self raising flour
1/2 tsp baking powder
1/3 cup milk
For the apple layer.
3-4 apples red and green
Lemon juice
50g unsalted butter
1/4 cup brown sugar
1/2 tsp cinnamon
Icing sugar
Preheat oven to 170°C. For the top layer. Slice the apples and add a squeeze of lemon juice. Melt butter, sugar, and cinnamon and pour over the apples. Set aside.
Using an electric beater or stand mixer, cream butter and sugar until light in colour. Add an egg and continue beating after both additions.
Fold through the flour, baking powder and cinnamon slightly then pour in the milk and congac continuing to fold until you have a thick cake batter. Fold through the pieces of apple and transfer to a lined 9 or 10 inch round spring form tray.
Arrange all apple slices on top and pour the leftover butter and sugar mixture all over the apples. Bake (with the cake tin sitting by within a larger tray in case of any lek) for approximately one hour dust with icing sugar and enjoy.
@marys_kouzina . Featured is my Chios tea towel available worldwide from Maryskouzina.com.au/shop .
#Maryskouzina #dessert #apple #cake #cakerecipe #applecake #delicious #cakelover #milopita #sweet #sweets
CHOCOLATE BOUGATSA.
As a lover of all things chocolate I couldn’t help but add a marbling of luscious dark chocolate to this traditional Bougatsa recipe. The dusting of cocoa with the dark chocolate is just heavenly!
For traditional bougatsa recipe simply omit the chocolate & sprinkle with cinnamon.
375g Antoniou Fillo Pastry @antonioufillopastry
100g unsalted butter, melted & clarified
150g unsalted butter
200g fine semolina
100g caster sugar
2 tbsp vanilla sugar
1.2 litres full cream milk
1 egg
200g good quality chocolate, melted
Icing sugar
Cocoa powder
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170 degrees Celsius, fan forced. Grease a baking tray, 30cm by 23cm.
Place the tray vertically in front of you. Brush a layer of Filo Pastry with butter and place it horizontally on the top half of the tray, allowing the Pastry to overhang. Brush another sheet of Fillo Pastry & place it horizontally on the bottom half of the tray also allowing overhang & ensuring both ends overlap slightly in the middle of the tray. Continue layering the Pastry using half of the Fillo Pastry in the packet. Cover tray with a dry tea towel and make the custard.
To make the custard
Add all the custard ingredients (except the melted chocolate and egg) to the pot and place over a medium to high heat. Constantly whisk to avoid the semolina from sticking. Once the custard has thickened, add the egg & whisk well. Pour the custard into the Fillo lined tray. Drizzle the melted chocolate over the custard & using a skewer, ripple it through the custard. Fold the overhanging pastry in & over the custard.
Butter the remaining sheets of Fillo & place them directly over the entire tray, using a Pastry brush to assist with tucking in the excess Fillo into the sides. Finish with a final brushing of butter & bake for approximately 50 minutes or until golden.
Allow the bougatsa to cool for 5 minutes before cutting through to create crispy, flakey pieces. Sprinkle with a dusting of icing sugar, cocoa powder, & enjoy hot.
@marys_kouzina .
#sweet #sweets
RIZOGALO PARCELS.
Calling all Rizogalo fans! In my list of favourite Fillo recipes, this is one is ranking pretty high. I strongly encourage you to try it. The creamy rice pudding encased in crunchy Fillo pastry as a “bougatsa” parcel is just spectacular. I love being creative with Greek favourites and this simple little variation is all a classic needs.
Ingredients
Makes 6 parcels
375g Antoniou Fillo Pastry @antonioufillopastry
¾ cup Arborio rice
1 litre full cream milk
3/4 cup caster sugar
1 tablespoon vanilla sugar
1 ribbon of lemon zest
200g unsalted butter, melted
Cinnamon, for dusting
Icing sugar, for dusting
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Grease a baking tray with butter and line with baking paper.
To make the Rizogalo (rice pudding)
Add the rice, milk, sugars, and lemon rind in a pot over medium heat. Continuously stir the mixture to ensure the rice does not stick to the pot and the rice starches are released. This step may take up to 40 minutes to reach its thickened consistency. The end result should resemble a risotto consistency. Set aside.
To assemble the parcels
Using three sheets of Filo pastry per parcel, lay out each sheet vertically, one on top of the other, brushing each layer with melted butter.
Spoon 4 heaped tablespoons of rizogalo onto the bottom half of the Fillo Pastry, and fold the bottom over the rizogalo. Bring in the sides to seal the rizogalo and carefully fold the Pastry over to form a parcel. Transfer to the baking tray with the seam side down.
Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden.
Sprinkle with icing sugar and cinnamon.
@marys_kouzina .
#maryskouzina #food #pastry #filo #fillo #delicious #sweet #sweets #dessert #desserts #bake
GALATOPITA
Have you tried my mum’s classic Galatopita? This here is my version of her milk pie recipe with the use of Fillo Pastry. I just love the crunchy ruffled edges of an exposed pita and that burnt top layer of the semolina custard.
375g Antoniou Fillo Pastry
200g unsalted butter, melted and clarified
7 cups full cream milk
1 cup fine semolina
1 cup caster sugar
½ cup corn flour
3 tablespoons vanilla sugar
3 eggs
50g unsalted butter
1 egg
2 tablespoons of sugar
2 tablespoons water
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170° Celsius.
To make the base
Brush a sheet of Fillo Pastry generously with butter then lay it over half a 33cm round tray, allowing overhang. Brush another sheet of Fillo Pastry place it directly opposite the first sheet ensuring they overlap slightly in the centre of the tray. Butter another sheet of Fillo Pastry & place it horizontally on top of where the two previous pieces overlap, then place another buttered Fillo sheet opposite it. Repeat this method with the remainder of the Fillo Pastry from the packet.
To make the custard
Remove ½ cup from the milk and mix it well with the cornflour. In a medium sized saucepan combine semolina, the remainder of the milk, the cornflour and milk mixture, sugar, vanilla sugar & butter. Place on the stove over a medium heat and continuously whisk to prevent the semolina from sticking.
Once the custard has thickened, quickly whisk in the 3 eggs.
Assembling the Galatopita
Pour the custard directly into the prepared baking tray. Bring in the overhanging Fillo Pastry layers by rolling & scrunching them in to create a crust around the custard.
In a small bowl, combine an egg, sugar and water & whisk well. Pour it directly over the custard and slightly tilt the tray side to side to cover completely.
Bake for approximately 50 minutes & until a lightly burnt layer is achieved. Allow to cool for 30 minutes before cutting and serving.
Note: The Galatopita will rise during the bake and will settle when removed from the oven.
#maryskouzina #sweets
AMYGDALOPITA.
A classic siropiasta (syrup soaked) Greek cake made with almond meal and breadcrumbs. If you love Amygdalota, this cake is definitely for you. For this recipe, I like to use panko breadcrumbs. They’re larger in size than regular breadcrumbs and once they absorb the wet ingredients in the cake batter the baked result is a fluffier texture.
1 cup caster sugar
1 1/2 cups water
1 shot cognac
Juice or 1/2 lemon
1 Cinnamon quill
1 1/4 cups almond meal
1 cup panko breadcrumbs
1 tsp baking powder
4 eggs
3/4 cups sugar
200g unsalted butter - melted
1 tsp cinnamon
1/2 tsp cloves
1 tsp almond extract
1 shot of cognac
1/4 tsp salt
Almonds with skins removed for decoration.
Begin by making the syrup. Add all syrup ingredients to a small pot over medium high heat for approximately 20 minutes until it has reached a syrup like consistency. Allow to cool.
Preheat oven 180C fan forced. In a bowl beat eggs, sugar, spices, and almond extract until fluffy and pale. Stream in melted butter and continue to beat with the mixer. Add the cognac and stir through. Fold through the almond meal, bread crumbs and baking powder.
Line and grease a 25x25 cm cake tin and pour in the cake batter. Bake for approximately 30-40 mins and golden. Place almonds on top for decoration. Prick the cake with a skewer all over then pour over the cooled syrup. Allow the cake to sit for a few hours to absorb the syrup and firm up to ensure easy cutting.
@marys_kouzina .
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#Maryskouzina #cake #cakes #greek #greekfood #recipes #greekrecipes #sweet #dessert #desserts #almond #almondcake #recipe #sweets #sweet
GALAKTOBAKLAVA.
2 x 375g Antoniou Fillo Pastry @antonioufillopastry .
300g unsalted butter, melted
2 cups sugar
3 cups water
2 Tbsp honey
1 cinnamon stick
6-8 whole cloves
3 ribbons of lemon rind
120g unsalted butter
160g fine semolina
100g sugar
1 litre full cream milk
1 egg
1 ribbon of lemon rind
500g walnuts
2 tablespoons caster sugar
2 teaspoons cinnamon
1 teaspoon all spice
1/4 teaspoon salt
Preheat your oven to 170 degrees Celsius.
Syrup
Add all the ingredients except the honey to a small saucepan. Stir once & bring to the boil. Reduce heat to low & allow the syrup to simmer for approx 20 min, or until it thickens slightly. Stir in the honey. Set aside to cool.
Custard
Place the butter, semolina, sugar, milk & lemon rind in a large saucepan over medium-high heat. Whisk constantly to avoid the semolina from sticking. Once the custard has thickened add the egg & whisk well. Remove the lemon rind. Set aside.
Assemble
Use a food processor to chop the walnuts until they are a chunky crumb. Mix in the sugar & spices.
Grease a 23 by 30cm baking tray with butter. Place the tray vertically in front of you. Brush a layer of Fillo Pastry with butter & place it horizontally on the top half of the tray allowing the some overhang. Brush another sheet of Fillo & place it horizontally on the bottom half of the tray, also allowing overhang & ensuring both ends overlap slightly in the middle of the tray. Continue this layering process with the remainder of the Fillo Pastry.
Pour in the walnut mix, spread & press down. Spoon over the custard & spread it gently over the nuts. Fold in the overhanging pastry & brush the Pastry with butter.
Sit the baking tray on top of the 2nd packet of Fillo & cut around the base. Place the Fillo off cut offs on top of any exposed custard then lay the entire second packet of Fillo that has been cut to size into the tray.
Cut Fillo diamond shapes. Pour the remaining butter on top of the Filo & tilt the tray from side to side so the butter seeps into all the incisions.
Bake for approximately 50 min or until golden. Remove from the oven & immediately pour over the cooled syrup.
Allow to cool before cutting & serving. #sweets
KOULOURAKIA.
My favourite time of the year is here. I just love the traditions that lead up Pascha. And I absolutely love the exchange amongst family when it comes to Easter baking. I love tasting everyone’s recipe. Our recipe is quite similar to the flavours of Tsoureki with the addition of mastica. It works so well with orange and perfect with a cup of coffee.
500g room temp unsalted butter
7 cups plain flour
4 egg
2 cups caster sugar
1 tbsp vanilla extract
1/2 cup fresh squeezed orange juice
1 tbsp baking powder
½ tsp baking soda
Zest of 2-3 oranges
1/2 tsp ground mastica
Egg wash: combination of eggs and milk very well whisked together.
Cream butter and sugar with your wooden spoon or stand mixer till nice and fluffy or pale in colour. Add the eggs beat very well till combined.
Add 1 cup of flour into the butter and sugar mixture and incorporate well.
In a seperate glass or bowl combine orange juice, zest, vanilla, mastica, baking powder and soda and stir well until it fizzes pouring it into your bowl. Stir to combine then add the remainder of the flour mixing well until a soft dough forms. The dough will seem sticky in the bowl but is workable in your hands.
Allow the dough to rest for 30 mins covered in glad wrap before creating different shapes.
Preheat your oven to 170C.
Use a heaped tablespoon of dough to roll out your shapes and once they have been formed, brush with egg wash and bake at 170C fan forced for approx. 20mins or until golden.
Note: be mindful of the thickness of your shapes. Too thin, the koulourakia cook quicker and will likely dry out and harden whilst they bake. The goal is for them to be a soft crumb.
Yield: approximately 40-50 Koulourakia depending on the shapes you create.
Happy baking!
Featured is my Tsoureki tea towel. Painted and designed by me. View the range via the link in my bio ♥️.
Lots of love, Mary.
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#maryskouzina #easter #greekeaster #bake #biscuits #koulourakia #delicious #food #greece #sweets #australia #love #recipes #recipe
COFFEE EKMEK KATAIFI.
Kataifi Pastry layer
375 g Kataifi Pastry at room temp @antonioufillopastry
250 g unsalted butter, melted
Syrup
3 cups water
3 cups caster sugar
3 shots espresso
1 shot kahlua
Custard
9 egg yolks
1 ½ cups caster sugar
¾ cup corn four
5 cups full cream milk
1 tbsp vanilla bean paste
3 shots espresso coffee
1 shot of Kahlua
Chantilly cream
600 g thickened cream
2 tbsp icing sugar
Decoration
1/2 cup chopped walnuts
1/2 cup chopped chocolate coated coffee beans
For the syrup
Combine water, sugar & espresso in a saucepan & boil over medium to high heat for approx 20 mins. The syrup should boil down resulting in approximately two cups. Allow to cool then add the shot of kahlua.
For the custard
In a bowl combine the egg yolks & sugar & whisk until well combined. Add the corn flour & whisk again until all the ingredients are incorporated. Set aside. In a saucepan, warm the milk but do not let it boil. Stir in the vanilla bean paste, espresso & kahlua. Pour half of the milk mixture carefully into the bowl and whisk quickly to avoid scrambling. Pour the custard liquid in the bowl back into the saucepan with the remaining milk over medium heat. Continuously whisk until the custard forms and thickens. Place a piece of plastic wrap over the surface of the custard to avoid a skin forming.
For the Kataifi Pastry
Unravel the Kataifi Pastry & begin separating the Kataifi strands with your fingers, then pour over the melted butter. Place the Kataifi on the bottom of a pie dish measuring 33cm by 23 cm by 7 cm. Massage the butter well into the Katifi Patsry. Push it down slightly with your hands to compress. Cook for 30 - 40 mins until golden & crispy. Once cooked immediately pour over the cooled coffee syrup. Set aside & allow to cool.
For the Chantilly Cream
In a bowl, combine the cream & sugar. Using an electric mixer beat the cream until stiff peaks form.
Assembling the Ekmek Kataifi
Spread the coffee custard over the Kataifi Pastry base evenly. Spread the chantilly cream over the custard evenly. Top with chopped walnuts & chocolate coated coffee beans.
Refrigerate Ekmek for 3 hours or overnight.
@marys_kouzina .
#sweets #sweet
RICOTTA KATAIFI CANNOLI.
I just love how versatile Katifi Pastry is. It can be used so many ways! In this case I used it to make cannoli like shells encasing a smooth cinnamon spiced ricotta. Can’t forget the chocolate dipped ends!
Ingredients
375g Kataifi Pastry @antonioufillopastry
150g butter, melted
For the filling
1 kg fresh ricotta cheese
1 cup icing sugar
2 teaspoons ground cinnamon
For decorating
200 g dark chocolate, melted
3/4 cup pistachio nuts, finely chopped
1/4 cup icing sugar
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet. Preheat the oven to 170 degrees Celsius.
To make the Kataifi Cigars
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the butter over the Kataifi and use your hands to massage the butter through the Pastry.
Measure out 45g of Kataifi Pastry and lay out the strands in a long thin strip. Wrap as neatly as possible around a cannoli cylinder, ensuring the wrap is not too tight. Grab another 10g of Kataifi Pastry and wrap it around to secure the Kataifi to the cylinder. Place the wrapped moulds onto a lined baking tray and bake for approximately 20 minutes or until golden. Allow to cool completely. To remove the Kataifi cigar from the mould, grip the cigar in one hand and using your other hand push one side of the mould slightly out. Grip the mould and gently twist whilst you pull to remove.
To assemble the Kataifi Cannoli
Mix the ricotta, icing sugar and cinnamon together in a bowl. Add the ricotta filling to a piping bag. Place your index finger at the bottom end of the Kataifi Cannoli and pipe the other end with the ricotta. Repeat with remaining cannolis.
Dip each end in the melted chocolate then immediately in the pistachios. Arrange on serving platter to set then dust the Kataifi Pastry with icing sugar.
@marys_kouzina .
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#maryskouzina #sweets #sweet #cannoli #kataifi #ricotta #cheese #dessert #dessertrecipes #dessertrecipe #pistachio #chocolate #food #foodie #recipe #recipes
STRAWBERRY & VANILLA CUSTARD FILLO CRINKLED CAKES.
If you loved my recipes lemon and blueberry or raspberry and orange Soufra recipe, you’re going to love them served as individual serves. They’re the perfect little portion to enjoy with a scoop of vanilla bean ice cream whilst it’s still hot. That’s how I love to enjoy it!
Makes 12
12 sheets Antoniou Fillo Pastry @antonioufillopastry
300g thickened cream
100g caster sugar
3 eggs
1/2 teaspoon vanilla bean paste
150g unsalted butter, melted and clarified
8 strawberries, chopped
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius. You will need a non stick 12 hole cupcake tin. If your cupcake tin is not non stick, line the holes with cupcake patties.
Combine thickened cream, sugar, eggs and vanilla into a mixing jug and whisk until well combined. Set aside.
Lay one sheet of Fillo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter and grab the two bottom corners and fold upwards in half. Using your fingers, fold the Pastry in a concertina design then spiral it into a rosette. Transfer to a greased cupcake tin. Repeat with the remaining Fillo Pastry.
Brush the Fillo Pastry with the remaining melted butter & bake for approximately 15 minutes or until lightly golden. Remove from the oven and pour the custard over the baked Fillo Pastry. Scatter chopped strawberries on top. Transfer the tray back into the oven & bake for approximately 30 minutes or until golden.
Remove the crinkle cakes from the oven and allow them to cool for 10 minutes. Run a blunt knife around each cake to loosen it from the tin then use a large spoon to scoop up and out of the mould.
@marys_kouzina .
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ORANGE & RASPBERRY SOUFRA.
Remember my lemon and blueberry soufra? Have you tried it? Well, I encourage you bake it again with this amazing sweet and tart flavour combination. We just love enjoying this dessert warm with vanilla bean ice cream. A great dessert any time of the year!
Ingredients
375g Antoniou Fillo Pastry @antonioufillopastry
600ml thickened cream
200g caster sugar
5 eggs
1 teaspoon vanilla bean paste
Zest of 2 oranges
125g fresh raspberries
250g unsalted butter, melted
Icing sugar, for dusting
Recipe tips
During the second bake the soufra may rise. Once it is removed from the oven it will settle back in place.
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Combine thickened cream, sugar, eggs and orange zest into a mixing jug and whisk until well combined. Set aside.
Lay one sheet of Filo pastry onto your workspace, with the short side of the Filo Pastry facing you. Brush with butter and lay a second sheet of Filo Pastry on top. Using your fingers, fold the Pastry in a concertina design. Transfer the folded Fillo Pastry to the centre of a 30cm round baking tray and begin to coil it in the middle to resemble a rose. Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full.
Brush the Fillo Pastry with the remaining melted butter and bake for approximately 15 minutes or until lightly golden. Pour the custard over the baked Fillo Pastry evenly then scatter the raspberries all over, pushing some of them down into the Fillo Pastry.
Transfer the tray back into the oven and bake for approximately 30 minutes and golden. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top.
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VASILOPITA.
Celebrating the life of Saint Basil. Vasilopita is cut and enjoyed on New Year’s Day with a coin hidden within the cake for a lucky someone to find.
Wherever you may be celebrating, the person living where you’ve come together or baked the Vasilopita must do the honours of cutting it. The first piece is dedicated to Jesus Christ, the second to Virgin Mary, third to St Basil and fourth to the poor. The fifth piece is for the home of the person in which you are celebrating, followed by a piece for them, then by order of the eldest to youngest relatives who have gathered together.
The family member who receives the coin in their slice of cake is granted luck for the remainder of the new year 🪙 ♥️.
Watching the the cutting was always so exciting when we were children & I think it still is. Enjoy, everyone!
If you purchased my Vasilopita recipe tea towel design, this is the recipe you’ll be enjoying.
This year, I we didn’t need such a large cake, so I baked half the quantities documented on my tea towel.
As all ovens are different, a few ways to try avoiding a crack running through the top of the cake is to bake the vasilopita in a larger pan than required that still fits all of the batter. Placing the vasilopita at the bottom of the oven to bake or you can always turn the cake upside down to decorate too.
Serves approximately 12-15 pieces.
1 cup fresh orange juice
Zest of 2 oranges
1 cups olive or vegetable oil
1 cups caster sugar
4 eggs
1/2 tsp vanilla bean paste
1 tsp baking powder
3.5 cups self raising flour.
Icing sugar and pomegranate to decorate
Preheat your oven to 170- 180C fan forced. Grease and line your 25cm cake tin and set aside.
Combine all wet ingredients including the sugar into a bowl & whisk until everything is incorporated very well.
Add in the dry ingredients, whisk until combined & the cake batter is smooth.
Pour the cake batter into your cake tin. Clean a coin & wrap it in aluminium foil then baking paper tightly. Place the wrapped coin casually into the cake batter before baking the cake for approximately 45 mins or until a skewer comes out clean.
Cool and decorate.
@marys_kouzina .
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#sweets #sweet
MELOMAKARONA.
Walnut & spice honey biscuits. These are the flavours of Greek Christmas. The cake-like texture that develops after the honey soak makes them so moreish and delicious. A recipe I love so much, I added it to the collection and designed a tea towel for it. Simply because this is a recipe I’d want my kids to create every Christmas.
Prepare the syrup so it cools.
2 cups sugar
3 cups water
1/2 cup honey
1 cinnamon stick
1 tsp whole cloves
Lemon rind
A squeeze of lemon juice
Place all ingredient into a small pot over medium heat. Allow the syrup to boil for approximately 15-20 minutes or until it thickens slightly. Set aside & allow to cool.
Combine in one bowl:
3 cups of plain flour
1 tsp baking powder
1/2 tsp bi carb soda
1 tsp ground cinnamon
1/2 tsp ground All spice
1/2 cup chopped walnuts for the dough
The zest of one orange
In another bowl combine:
1/2 cup sugar
1 cup olive oil.
1/2 cup fresh orange juice
A shot of cognac
1/2 cup chopped walnuts for sprinkling.
Preheat oven to 170c. Slowly stream the wet ingredients into the dry stirring gently with your hands, forming a dough.
The dough should not be sticky. If it is, add a little flour.
Be sure not over work the dough as the oil can begin so seep out.
Using your hands, roll out a heaped tablespoon worth of dough into sphere and then an oval. Place the melamakarona onto a lined baking tray & press a fork gently down onto them. Transfer to the tray to the oven a bake for approximately 20-30 minutes and until golden brown.
Once they’re ready remove from the oven & allow them to sit for approximately 10 minutes. Place the now warm melamakarona into the cooled syrup & allow it to soak for a minute or two (as they sit, they will soften over time). Arrange onto a platter, drizzle with extra honey if you wish & sprinkle generously with chopped walnuts.
Yield: approx 25 biscuits.
Tip: If they overcook they will not absorb enough syrup and won’t have a soft bite.
Enjoy!
🎄🎄 @marys_kouzina .
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KOURAMBIETHES.
Fresh snow fall on these buttery beauties. Toasted almond shortbread. Such a simple recipe and so loved this time of year. A Christmas classic
250g room temp unsalted butter.
100g powdered sugar.
1 egg yolk.
400g plain flour.
100g toasted silvered or finely chopped almonds.
A pinch of salt.
Icing sugar to dust generously.
Note: we enjoy our kourambiethes very short, you may add a teaspoon of baking powder to lighten them. Also a shot of ouzo if you like.
Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk and continue mixing on high until almost white and the mixture resembles butter cream.
Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.
Preheat your oven to 170C fan forced. Roll out the dough between two sheets of baking paper keeping it 1 cm thick. Use your desired cookie cutter to create the cookie shapes and place on a lined flat tray. Bake for approximately 15-20 mins.
Allow them to cool once you remove them then sprinkle generously with icing sugar.
Yield- approx 25 depending on the cookie cutter shape you use. I used a 7cm circle to create the crescents.
Enjoy!
🎄🎄 @marys_kouzina .
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CHERRY GALAKTOBOUREKO CHRISTMAS WREATH.
It’s cherry season in Australia & I’m getting creative! Individual Galaktoboureko parcels baked with fresh cherries, arranged as a wreath. Such a festive way to enjoy a Greek classic!
2x 375g @antonioufillopastry .
250g unsalted butter & 150g salted butter, melted together & clarified
Syrup.
2 cups sugar
3 cups water
2 Tbsp honey
1 cinnamon stick
8 cloves
3 ribbons of lemon rind
Pinch of salt
Custard.
100g butter
160g fine semolina
100g sugar
1 ribbon of lemon rind
1 litre full cream milk
1 egg
300g pitted & halved fresh cherries
Fresh cherries to decorate
Preheat oven to 180C.
Syrup:
Place all the syrup ingredients in a small saucepan & bring to boil. Stir to combine, allow to boil & reduce for 15 mins. Remove from heat & cool.
Custard:
Over medium to high heat, melt butter in a saucepan. Add semolina, sugar & lemon rind. Combine ingredients then add the milk, whisking continuously. Once the custard has thickened add the egg & whisk well. Stir in the fresh cherries & set aside to cool for 30 mins.
The parcels:
Lay out one sheet of Fillo pastry vertically & brush with butter. Place another sheet of Fillo on top & brush with butter.
Spoon 1 heaped tablespoon of the custard at the bottom right of the Fillo & 1 tablespoon at the bottom left of the fillo, leaving a 5cm border around the sides and bottom. Fold the Fillo up & over the custard, & seal by pressing down with your fingers. Fold it over again. Bring in each of the sides & fold up once more.
Crinkle the remainder of the Fillo & fold the parcel over once more so that it sits on top of the crinkled Fillo. Turn it over so the crinkled part is facing up. Use a sharp knife to cut into two parcels & use your fingers to pinch each end as tightly as possible. Repeat with remaining Fillo & custard.
Place each parcel into the large tray & brush with butter. Bake for approximately 40 mins or until golden. Remove from the oven & immediately pour the cooled syrup over the parcels. Allow the parcels to cool to room temperature.
Using a large round platter or cake board, arrange the parcels in a wreath design & decorate with fresh cherries.
@marys_kouzina #sweets
BAKLAVA.
Happy World Baklava day! And what a beautiful day it is. Although traditional Greek baklava is made with walnuts, I’ve come to really love it with almonds, the way Yiayia Marina from @antonioufillopastry makes it.
I love the softer and lighter flavour of the almonds, it worked great with the pistachios that I added this recipe. Feel free to add any nut you like!
Get baking today or visit your favourite cafe or bakery for a slice or two! Enjoy!
3 cups sugar
2 cups water
Juice of half a lemon
7 whole cloves
1 cinnamon stick
2 boxes @antonioufillopastry at room temp
250g salted butter
250g unsalted butter
500g almonds
200g pistachios
1/4 cup sugar
2 tsp ground cinnamon
Combine all syrup ingredients to a pot over medium high heat & boil until it reaches a syrup like consistency. Approx 20 minutes.
Add almonds & pistachios to a processor & chop until fine. Add to a bowl, add the cinnamon & sugar.
Pre heat your oven to 180 deg C (fan forced).
Μelt both butters together & allow them to sit and settle until it separates to milk solids and the clarified butter. Try mainly to only use the top golden layer & not the bottom white.
Begin by lining your tray using an entire box of pastry buttering each layer as you go and allowing some overhang. Add the nuts then fold the overhanging filo over the nuts.
Open up the next packet & lay it out out flat on your work surface. Place the pan on top of it and cut the entire bunch to the size of the tin.
Place the bunch straight onto the baklava then use a sharp knife to cut your desired pattern. Pour over the remaining clarified butter. Bake for up to 40 minutes or until deep golden in colour.
Remove from the oven and immediately pour the cooled syrup. Allow the baklava to sit to absorb the syrup and enjoy.
@marys_kouzina .
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BAKED OAT SLICE.
A deliciously healthy way to beat the 3:30’itis and best way prevent a snackcident. Yes, an unintentional act of consuming a large portion of food ie. chocolate or similar. Thankfully, these oat slices are very fulfilling, and definitely satisfy that sweet craving! Also great for meal prep and lunch boxes!
1 mashed ripe banana
2 cups rolled oats
3/4 cup almond meal
1/4 cup bittersweet chocolate
1 tsp ground cinnamon
1 tsp baking powder
2 cups plant based milk of your choice
1/2 cup maple syrup.
1/4 cup tahini or nut spread of your choice.
Preheat oven to 170C. In a bowel mash the banana and then add the remainder of the ingredients, mixing well.
Line a 20x20cm tray and pour in the batter. Bake for approximately 30 mins or until a skewer comes out clean. Allow to cool slightly. Enjoy warm, and room temp or cold.
@marys_kouzina .
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#maryskouzina #bake #sweet #sweets #oats #oatslice #bakedoats #bakedoatsrecipe #cake #healthy #healthier #healthyalternatives #healthycake #healthycakes #delicious #snack #snacktime
BAKED OAT SLICE.
Okay, you asked for it! I have the answer to your 3:30 snackcident! Recipe coming in the next post.
Featured is my Bee tea towel, painted and designed by me available worldwide from my website maryskouzina.com.au 🐝.
@marys_kouzina .
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#maryskouzina #bake #sweet #sweets #oats #oatslice #bakedoats #bakedoatsrecipe #cake #healthy #healthier #healthyalternatives #healthycake #healthycakes #delicious #snack #snacktime
KATAIFI ICE-CREAM CIGARS.
Probably the best kind of ice cream treat to have stashed in your freezer this summer (or all year round). They’re the perfect creamy and crunchy ice cream treat.
Be sure to also try my baklava version
using @antonioufillopastry . Just like the ones you can buy in Greece, made at home!
RECIPE:
375g Kataifi Pastry
250g butter, melted
Pinch of salt
1 litre vanilla ice cream
½ cup walnuts, finely chopped
For the syrup
2 cups water
2 cups sugar
1 ribbon lemon rind
7 cloves
1 cinnamon stick
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet. Preheat the oven to 170 degrees Celsius.
To make the syrup
Combine all the ingredients in a saucepan and boil over medium to high heat for 20 minutes. Allow to cool.
To make the Kataifi Cigars
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the butter over the Kataifi and use your hands to massage the butter through the Pastry.
Measure out 45g of Kataifi Pastry and lay out the strands in a long thin strip. Wrap as neatly as possible around a cannoli cylinder, ensuring the wrap is not too tight. Place the wrapped moulds onto a lined baking tray and bake for approximately 20 minutes or until golden. Allow to cool completely. To remove the Kataifi cigar from the mould, grip the cigar in one hand & using your other hand push one side of the mould slightly out. Grip the mould & gently twist whilst you pull to remove. Dip the Kataifi cigars into the syrup and set aside.
To assemble the Kataifi Cigars
Place a tray in your freezer for the Kataifi cigars to set. Scoop the ice cream into a bowl & fold it using a spatula until it softens and reaches a pipeable consistency. Scoop half of the ice cream into a piping bag. Place your index finger at the bottom end of the Kataifi cigar and pipe the other end with ice cream.. Immediately place each filled cigar into the freezer. Repeat with remaining cigars and ice cream. Allow to set for 4 hours. Garnish with chopped walnuts before serving.
@marys_kouzina .
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#maryskouzina #sweet #sweets
SALTED PEANUT & COCONUT BAKLAVA BRACELETS.
Baklava lovers! This is a flavour combination you must try. They’re gorgeous to look at, delicious, and require only few ingredients! The crunch from the fillo is so light and delicate, I think this may be my favourite way to enjoy baklava.
Save this recipe!
15 sheets Antoniou Fillo Pastry @antonioufillopastry
200g unsalted butter, melted
For the syrup
1 1/2 cups caster sugar
1 1/2 cups water
1 tablespoon lemon juice
For the filling
1 cup desiccated coconut, toasted
1 cup crushed peanuts
1/4 teaspoon sea salt
1/2 cup caster sugar
1/2 cup water
Take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170 degrees Celsius
For the syrup
In a small pot place sugar, water, & lemon over medium high heat. Allow it to boil for approximately 20 minutes & until it thickens slightly. Set aside to cool.
To make the filling
In a small pot place sugar & water over medium high heat & allow it to boil for 20 minutes or just before it caramelises. It should still be clear in colour but thick.
In a bowl, combine toasted coconut, crushed peanuts & salt. Pour in the thick syrup & stir through until the coconut & peanuts are well coated and almost sticking together.
To assemble the bracelets
Take one sheet of Fillo Pastry & lay it flat with the shorter side facing you. Brush with butter then place 2 skewers at the bottom of the Fillo Pastry. Roll the pastry around the skewers till almost reaching the top, leaving a 2cm fringe.
Apply pressure from both hands on each end of the rolled pastry to push it in creating a crinkled look. Pull out the skewers from each end & join both ends of the pastry to
create the bracelet, ensuring the fringe is on the inside. This creates the base for the filling.
Transfer the bracelets to a flat baking tray, leaving room between each one for them to expand while baking. Brush the bracelets generously with butter & bake for 20 minutes
or until golden. Remove from the oven & immediately pour the cooled syrup over each bracelet.
Spoon the filling into the bracelets evenly.
@marys_kouzina .
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GALAKTOBOUREKO PARCELS WITH OUZO SYRUP.
We all love our Ouzo but have you tried adding it to syrup? The anise flavour shines through the decadent semolina custard perfectly. It’s a fantastic way to enjoy its unique flavour as a sweet.
375g @antonioufillopastry Fillo Pastry
250g butter, melted
Syrup
400 g caster sugar
450 ml water
225 ml Ouzo
1 ribbon of orange rind
Custard
100 g butter
160 g fine semolina
100 g caster sugar
1 ribbon of orange rind
1 L full cream milk
1 tsp vanilla bean paste
1 egg
Take your Filo Pastry out of the fridge to bring it down to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need a 12-hole cupcake tin.
Syrup:
Combine the water, sugar, orange rind & 125ml of the ouzo into a small pot, placing it over medium high heat. Allow it to boil for approximately 20 minutes until it thickens slightly. Just before turning off the heat, add the remaining 100ml of the ouzo.
Set aside to cool.
Custard:
Over medium high heat add butter to another saucepan & allow it to melt. Add the semolina, sugar & orange rind. Combine ingredients then add half the milk whisking continuously, & then add the vanilla. Add the remainder of the milk & continue to mix.
Once the custard has thickened add the whole egg & whisk it into the custard quickly. Remove the orange rind & set aside.
To assemble the parcels
Brush one sheet of Fillo Pastry with melted butter. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with butter. Cut the sheet in half parallel to the shortest side of the Pastry. Place one piece of Pastry over the other to form a cross shape. Transfer the Pastry to one of the cupcake holes and using your hand push it in. Place three tablespoons of the custard into the tin & scrunch in the overhanging Pastry to seal the parcel. Repeat with remaining Fillo Pastry & custard filling.
Bake for 35 minutes or until golden & crispy all over.
Remove from the oven & pour the cool syrup evenly over the hot Fillo Pastry, reserving some of the syrup for serving. Allow the parcels to cool slightly before serving.
@marys_kouzina .
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MARY’S ΡΌΚΥ ΡΏΝΤ.
One more time! HAPPY INTERNATIONAL CHOCOLATE DAY!
A few years ago I put together what is the ultimate Greek inspired Rocky Road. Jam packed full of our favourite Greek delights!
3x ION milk chocolate blocks.
1 cup desiccated coconut.
2 ION Choco Freta - cut into cubes.
Crushed Papadopoulou biscuits.
Crushed pretzels.
3/4 cup crumbled halvas.
Marshmallows.
A handful of any chewy fruit lollies or loukoumi your Yiayia or Thia usually have in a crystal bowl in their living room.
Simply melt the chocolate over a baine Marie and once melted add everything into the melted chocolate and mix until combined. Spread mixture out onto a liner tray and allow it to set.
Enjoy once a year 😂.
@marys_kouzina .
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MOSAIKO.
Happy International Chocolate day! This might be one of my favourite chocolate desserts. And the plus side? No baking required. It’s decadent, crunchy, smooth and the cognac works amazingly with the chocolate.
Happy indulging!
1 packet Petit buerre biscuits Arnotts plain biscuits.
3 Tbsp cocoa powder.
160g dark chocolate.
100g unsalted butter.
300g or one full can of condensed milk.
A shot of cognac (optional).
In a small saucepan combine butter, dark chcolate and condensed milk. Melt on a low heat until melted. Turn off the heat and stir in the shot of cognac.
In a seperate bowl, crush the biscuits into small pieces and add the cocoa powder.
Pour the melted condensed milk and dark choc mixture into the bowl and stir through until well combined. Line a small loaf tray with baking paper and spoon the chocolate biscuit mixture in pushing down firmly so it’s sets in shape. Leave it in the fridge for a couple of hours or over night. Remove from the tray and dust with cocoa. Enjoy!
💗💗 @marys_kouzina .
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PAXIMADIA.
The perfect coffee accompaniment. I love how every recipe of my Yiayia’s does not have the quantity for flour. They state, Όσο αλεύρι συκόση or, Όσο παίρνει (as much flour as as it takes or as you like). We all know, that’s not case with baking but it’s definitely how our Yiayiades did it. Με το μάτι, that is!
So here we are, 4 batches of paximadia later. Βάλε καφέ!
2 1/2 cups plain flour, refer to method.
1/2 cup sugar.
1 1/2 tsp baking powder.
1/2 cup finely chopped almonds.
1 tsp ground cinnamon.
A pinch of salt.
1/2 cup olive oil.
3/4 cup orange juice.
1/2 tsp baking soda.
Preheat your oven to 170C fan forced.
To a mixing bowl combine, 2 cups of the plain flour, sugar, almonds, baking powder, and salt.
Pour in the olive oil. Holding the jar of orange juice over the bowl, add the baking soda and stir quickly allowing the mixture to fizz. It may over flow into the dry ingredients then pour in the remainder.
Use your hand to combine the dry with the wet ingredients and slowly add the remainder of the flour a tablespoon at a time until a soft workable dough forms.
Half the dough and roll it out into two long loafs placed on a large lined sheet pan then sprinkle with sesame seed. Use a sharp knife the cut the paximadia right through the dough and bake for approximately 30 minutes or until just turned golden.
Remove the tray from the oven and allow it to cool for 15 minutes. Use serrated knife to cut the paximadia and arrange them on their sides on the same tray. Bake for another 20 minutes until they’re a deeper golden colour to dry them out. Allow the paximadia to cool completely before storing them in an air right container.
Makes approximately 25 Paximadia.
@marys_kouzina .
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