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| Home -> [Cookies & Bars, Desserts, Eastern European, Greek] -> [Moustokouloura Recipe] |
Moustokouloura
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Cookies & Bars, Desserts, Eastern European, Greek |
Rating: |
0 |
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Ingredients:
| | Karen Mintzias | | 3 1/2
| cup | All-purpose flour | | | -plus extra for kneading | | 2
| tsp | Baking soda | | 1
| tbsp | Freshly ground cinnamon | | 1
| tbsp | Freshly ground cloves | | 1/4
| cup | Mild olive oil | | 2
| tbsp | Honey | | 1/2
| cup | Petimezi | | | -(Greek wine must syrup) | | | -OR- Italian vino cotto | | | -OR- Honey | | 1/2
| | Orange, (grated zest) | | 1
| cup | Orange juice |
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Procedures:
| 1 | Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center. | | 2 | In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and ?the orange juice and pour into the well. | | 3 | Mix together to make a dough, adding the remaining orange juice as necessary. | | 4 | Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff. | | 5 | Cover with a cloth and leave to relax for 30 minutes or longer. | | 6 | Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about ?inch in diameter. | | 7 | Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet. | | 8 | Bake in an oven preheated to 375°F for 10-15 minutes- until they are brown and crunchy, but not too hard. |
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