These traditional walnut-stuffed Greek Christmas treats are dipped in a honey syrup. For optimal flavour, refrigerate and enjoy the next day to allow the syrup to be fully absorbed.
- Portion size 90 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Syrup:
Method
Syrup: In saucepan, boil water, sugar, honey and lemon half until reduced to 3 cups (750 mL), about 35 minutes. Discard lemon.Meanwhile, in large bowl, whisk oil with butter; whisk in sugar until combined. Whisk in orange juice and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into oil mixture.
Knead to form smooth dough. Roll by 1 tbsp (15 mL) into balls. Press walnut quarter into each. Form into oval, enclosing walnut. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until golden, 16 to 18 minutes. Let cool on pans for 2 minutes; slide paper and cookies onto racks.
Return syrup to boil. Remove from heat. Dip warm cookies into hot syrup for 5 seconds, turning to coat; transfer to racks. Immediately sprinkle chopped walnuts over top, pressing slightly. Let cool completely.
Nutritional facts Per cookie: about
- Sodium 20 mg
- Protein 1 g
- Calories 95.0
- Total fat 5 g
- Potassium 22 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 3.0
- Folate 7.0
- Vitamin A 1.0
- Vitamin C 2.0
