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Title: Moustokouloura
Categories: Cookie Greek
Yield: 24 Servings
| Karen Mintzias | ||
| 3 1/2 | c | All-purpose flour plus extra for kneading |
| 2 | ts | Baking soda |
| 1 | tb | Freshly ground cinnamon |
| 1 | tb | Freshly ground cloves |
| 1/4 | c | Mild olive oil |
| 2 | tb | Honey |
| 1/2 | c | Petimezi (Greek wine must syrup) OR- Italian vino cotto OR- |
| 1/2 | Orange; (grated zest) | |
| 1 | c | Orange juice |
Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center. In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and 1/2 the orange juice and pour into the well. Mix together to make a dough, adding the remaining orange juice as necessary.
Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff. Cover with a cloth and leave to relax for 30 minutes or longer.
Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1/2-inch in diameter. Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet. Bake in an oven preheated to 375 F for 10-15 minutes- until they are brown and crunchy, but not too hard.
Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
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