Cookies And Biscuits

Ivy on September 26th, 2008

Making phyllo from scratch may be a little bit intimidating, not that it’s difficult to make. However, here is Greece we have a big variety of phyllos, each one different in taste and texture.  Apart from the thin phyllo everyone knows which is used to make baklavas, we have “horiatiko phyllo” which is a phyllo […]


Continue reading about Easy, cheesy Kourou Snacks!!!

Olive oil is a base for many Greek traditional cookies. There are many kinds of these cookies starting with the famous melomakarona (honey cookies), moustokouloura (must cookies), Sousamokouloura (sesame cookies), krasokouloura (wine cookies) and Ladokouloura (meaning olive oil cookies) , each one having a unique taste according to the ingredients added. Every Friday morning we […]


Continue reading about Nistisima Ladokouloura Portokaliou (Vegan Orange Olive oil biscotti)

Ivy on September 14th, 2008

When I made the fig jam at the beginning of this month, I began thinking what to do with it. I remembered when I was still in Cyprus (that’s 27 years ago) we used to buy some biscuits full of fig jam in them and they were my favourite. I used to eat the whole […]


Continue reading about Fig jam biscuits

Ivy on September 5th, 2008

I have talked about petimezi in a previous post but for those of you who are reading this for the first time petimezi is a syrup made of grape juice and is used as a sweetener. One of its uses in Greece is to make moustokouloura (must cookies). We usually make these cookies with petimezi […]


Continue reading about Moustokouloura with anthotyro

  These cookies are usually prepared a few days before Easter but I prepared some last week just to show them on the blog. Like most recipes, this one as well has a lot of variations. In others they add orange juice and orange rind, in others they do not add ammonia carbonate of baking […]


Continue reading about Greek Easter Traditional Cookies (Paschalina koulourakia)

  Yesterday morning I was browsing at Group Recipes and saw this recipe. I had leftover egg whites (two) from the patisserie cream I made for my birthday cake and thought that it would be a good idea to use them. No problem about the third egg white required.I use an egg yolk together with […]


Continue reading about Failed Pecan Cookies turned into a wonderful Dessert

Ivy on December 16th, 2007

I love December, the month of joy and happiness and as the final countdown has began only 8 days, 10 hours, 20 minutes, 19 seconds, 18 seconds, 17 as you will be reading my post. I always smile when I realize the approach of things that suffuse me with the warm, fuzzy holiday spirit: Buying […]


Continue reading about Kaleidoscope cookies

Ivy on December 5th, 2007

Traditionally, these olive oil cookies, bathed in honey syrup, with walnuts and cinnamon, are made during the holiday season of  Christmas and New Year.   However, we love them so much that we make them year round. Melomakarona – Honey cookies Makes:  about 45 – 50 Ingredients: 6 – 8 cups of all purpose flour […]


Continue reading about Melomakarona – Honey cookies

Christmas is nearly here and in Greece melomakarona and kourabiedes are the most popular among the sweets we make. It’s impossible for us to imagine Christmas without them.  In a few days the platters will be full of them and the bakeries and confectioneries will have “white mountains” of kourabiedes,  for those who do not […]


Continue reading about Kourabiedes and Phoinikota (filled with Dates & Almonds)

Ivy on December 3rd, 2007

These are the traditional cookies we make in Cyprus and call them “koulourouthkia” and sometimes koulourouthkia sigma.   The letter sigma is the only letter in the Greek alphabet which has three forms: capital, small and ending  “S”  (Σ σ ς), so they are shaped like an end s. In Cyprus we make these cookies with […]


Continue reading about Koulourouthkia me Anthonero (Blossom Water Cookies)

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