Greek Easter Cookies (Paschalina Koulourakia)

Easter is the most important holiday on the Orthodox Christian calendar.  It is marked throughout Greece by the return of many to their home towns or villages to celebrate with family and traditional foods.  Orthodox Easter falls either one or four weeks after its celebration by Western Christianity and sometimes the two coincide.  It is also linked closely to the timing for Passover, and is never celebrated before this solemn Jewish Holiday.

Easter preparations

During Holy Week, that is the week between Palm Sunday and Easter, preparations for Pascha (Easter) include the dyeing of the eggs, making the Greek Easter Cookies (Paschalina Koulourakia), and baking the traditional braided sweet-bread, known as tsoureki (which will be the next post in this blog). The Easter table is not only a reflection of tradition, but it also highlights the seasonality of Greek cuisine.

When these cookies come out of the oven, the whole house fills with the aromas of orange and vanilla! These Easter cookies are usually made in great quantities and because they keep so well, they last for weeks after Easter!

Greek Easter Cookies (Paschalina Koulourakia)

Greek Easter Cookies (Paschalina Koulourakia)

 

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Prep time

45 mins

Cook time

12 mins

Total time

57 mins

 

Author: Marilena Leavitt

Recipe type: Greek cookies

Cuisine: Greek

Ingredients

• 1 cup sugar (7 oz. or 200 gr.)
• 14 TBSP. butter, cut into pieces and at room temperature (7 oz. or 200 gr.)
• --- --- zest of two medium oranges
• ½ tsp. orange extract
• 1 tsp. vanilla extract
• 2 large eggs, lightly beaten
• 3 cups all purpose flour (13.5 oz. or 400 gr.)
• 2 tsp. baking powder
• --- ---- flour for dusting
• 1 sm. egg, lightly beaten for glazing
• --- --- pearl sugar for topping (optional)

Instructions

1. In the bowl of a stand mixer equipped with the paddle attachment, beat the sugar and the butter on medium-high speed until light and creamy. Add the orange zest, orange extract, and vanilla extract and mix again for a few seconds until just blended. Add the lightly beaten eggs and process to incorporate fully.
2. In the meanwhile, in a small bowl, sift the flour with the baking powder. Add the dry ingredients to the butter and sugar mixture and beat on low speed until the dough is just combined.
3. Generously flour a clean work surface, the top of the dough and your hands. Empty the dough and knead it for just a few minutes, adding more flour if necessary, so it does not stick. The dough should feel soft and easy to work with. Try not to incorporate too much flour, or the cookies will not be tender.
4. Form the dough into a disk, cover it with plastic wrap, and put it in the refrigerator for 20-30 minutes.
5. Preheat your oven to 350˚ F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for five minutes. Pinch off a small piece of the dough and roll it into a small, walnut-sized ball. Roll it out with your fingers into a thin rope about 7-inches long. Form the rope into a circle and secure the ends. Alternatively, you can also twist the dough and then form little circles with it. Place on the baking sheet. Continue with the rest of the dough until you have formed all your cookies.
6. Brush your circles with some of the beaten egg and sprinkle with some pearl sugar (if desired). Bake for 12-14 minutes, making sure not to over bake the cookies. Remove from the oven and transfer to a cooling rack. When they are completely cool, store them in a tin container for up to two weeks (if they last that long)!

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