Reviewed: 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.

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basil

Home Town: Los Angeles, California, USA

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Reviewed: May 2, 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!

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ACBIDDLE

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Reviewed: 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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CASMEDES

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Reviewed: Sep. 30, 2001

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.

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SARAHLIZBETH

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Reviewed: Feb. 16, 2001

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!

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