Very good recipie. Tastes just like my mothers. Make sure your syrup isnt TOO hot otherwide the cookies tend to fall apart, and instead of just dunking them in and pulling them right out, my mom always let them simmer for maybe 2-3 seconds....also the cookies are much better after they sit for a day or so and the moisture from the syrup penetrates evenly. The person that said they are dry probably ate them right away.

Reviewed On: Dec. 12, 2008

I always make this recipe when I, or a loved one gets sick. We greeks call it greek penicillin which it truly is. This is one thing I did not get my grandmother to show me how to make before she passed on. Like any good greek yiayia her recipes were kept in her head, there was no measurments of any kind, you could just feel when it was right. This is the closest recipe online I have found to match up with hers, its perfect in its simplicity becuse thats what most greek food is all about; keeping it simple and tasty. The only change is I use white rice instead of Orzo because thats what she always used. I have a cold today so I am going to go make some right now!

Reviewed On: Oct. 23, 2008

I kind of freaked out at first because at 15 minutes at 325 degrees the layers were all still very liquidy and a clean toothpick inserted into the center was not coming out clean. However, I continued baking and checking them at 5 minute intervals, they looked much better after an additional 15 minutes and everything else went smoothly. So i just reccomend upping the baking time to 30 minutes. Also I beleive that you are supposed to use the liquid creamer, thats what I used because an entire cup of powdered creamer just seemed like too much to me. Maybe I'm wrong but it all worked out in the end! :-) Happy Baking!

Reviewed On: May 9, 2006