Stuffed lenten cookies recipe

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  • Yield: 30


  • Finikia dough, without the syrup or filling
  • 2 cups ground walnuts
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ cup raisins (optional)
  • 1 grated orange peel
  • 2 tablespoons Ikarian pine or other honey
  • Powdered sugar or granulated sugar, for garnish
How to Make It
  1. Preheat the oven to 350F° (175°F).
  2. Prepare the finikia dough and divide it into 3 balls.
  3. In a bowl, combine the walnuts, cinnamon, cloves, raisins (if using), orange peel, and honey.
  4. Roll out a ball of dough to a round about 15 inches in diameter. Take a 3-inch (8 cm) glass or cookie cutter and cut rounds out of the dough. Place 1 tablespoon of the filling in the center of each circle and fold over to form a half-moon. Wet the inside edges with a little water and press closed with your fingers or with the tines of a fork. Continue until the dough and filling are used up. Gather up any excess dough and roll it out and fill it, to finish off the cookies.
  5. Bake until lightly golden, about 25 minutes. Remove the skaltsounia from the oven and cool slightly on a rack. Sift a generous amount of powdered sugar over them.

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