Koulourakia are traditional Greek pastries. They are butter-based cookies that are typically hand-shaped into twirls, small braids, rings, or even in the shape of the letter “S”, but you can basically shape them however you like. Koulourakia were originally shaped in a circular ring form, which is how they got their name (in Greek, the word “kouloura” means “loop” or “round twist”). They are often glazed and sprinkled with sesame seeds, but in some Greek villages, they use blanched almonds instead.
They are everyday cookies that are normally eaten with morning coffee or afternoon tea. Greeks dunk their koulourakia in their coffee because the soft and sweet taste of the pastries helps lessen the strong taste of the Greek coffee. Young kids usually dunk their koulourakia in a glass of milk or they simply eat them without any drink at all.
Koulourakia were traditionally only made for Greek Easter and were only to be eaten after Holy Saturday. Before that, you would still be abstaining from dairy, therefore you were not allowed to eat them. They were more like a pastry to celebrate the holiday once you were done fasting, but today, they are consumed basically any time of the year.
You can purchase koulourakia in many Greek bakeries all over Montreal or you can try making them yourself by following the steps found below.
Recipe (for approx. 30 cookies)
Ingredients
– 2¼ cups all-purpose flour
– ½ cup butter, softened
– ½ cup white sugar
– 3 egg yolks
– ¼ cup half-and-half cream
– 1 tsp baking powder
– ¼ tsp salt
– 3 tbsp sesame seeds
Procedure
- Preheat oven to 350ºF (180ºC).
- In a large bowl, beat butter and sugar until creamy.
- Add 2 egg yolks and half-and-half cream into the bowl and mix together.
- In a separate bowl, mix flour, baking powder, and salt.
- Slowly add the mixture from the third step to the one in the fourth step and mix together. Knead the mixture by hand until smooth.
- To shape the koulourakia, pinch off a one to one and a half inch ball and roll it into a rope. Bring the ends of the rope together and twist.
- Beat the remaining egg yolk in a bowl.
- Very lightly brush the egg glaze on the cookies and sprinkle sesame seeds.
- Bake at 350°F (180°C) for about 15 minutes or until golden.
Photo source: http://www.monambelles.de/wp-content/uploads/2010/08/Kekschen.jpg
