Koulourakia I Recipe - Allrecipes.com

Koulourakia I

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"They are very good. Like shortbread, but not as sweet with sesame seeds..."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In large bowl of an electric mixer, beat butter and sugar until creamy. Beat in 2 of the egg yolks, one at a time. Mix in 3 tablespoons of the half and half.
  3. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mix and blend.
  4. To shape cookies, pinch of 1 inch balls of dough and roll each into a 7 inch strand. Bring ends together and twist, to form a twirled look to each one.
  5. Beat remaining egg yolk with remaining half and half and brush lightly over cookies and sprinkle with sesame seeds. Bake for about 15 minutes or until golden.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2002

This recipe was SO easy and delicious. I worked at a Greek restaurant, and these taste just like the owner(Athena) used to make. I used heavy cream instead of half and half. Very easy to twist and shape. The sesame seeds give it that extra flavor.

 
Most Helpful Critical Review
Jun 10, 2007

i am greek, and this recipe is not an authentic take on koulourakia. the consistency is much too sandy, even though i left out 1/4 cup of flour. also, the butter flavor is too strong.

 

10 Ratings

Sep 24, 2003

Excellent. My boyfriend is Greek and says that he has had many variations of Koulourakia and this one is one of the best.

 
Sep 30, 2002

Excellent recipe! My son's 6th grade history class studied Ancient Greece for 4 weeks, and had a huge Greek festival to end the unit. I sent in a double batch of these cookies, and was handed an empty cookie tin at the end of the day. It's a fast, easy and kid friendly recipe. Thank you!

 
May 02, 2005

I tried to make this recipe and it was very hard to roll into strands and twist. The dough was very crumbly. When I cooked them, 15 minutes was way too long and they were burnt on the bottom. They tasted very dry!

 
Dec 22, 2010

I worked for a Greek family and these aren't the traditional style that they made. But the taste is pretty good and unlike some others I didn't have any consistency issues. My batch came out slightly sticky and held up great. I just double the recipe and weighed out 1 ounce pieces then made them into little "snakes," brought one end around and gave it 2 quick twists to hold it together. It may be difficult at first but just keep trying. It's a pretty forgiving dough. If your's came out dry try cutting back a 1/4 c on the flour or add 1-2 tbsp additional cream (I used whole milk with no problems).

 
Sep 25, 2003

The recipe sounded so easy, but you didn't tell me that it was near to impossible to roll the dough out into strips. After half an hour of rolling the balls only to have them fall-apart and become little peices that don't stick together and crumble - I finally gave-up and tossed the entire mess into the trash. Could it be that there wasn't enough liquids in the recipe to keep it together?

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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