Melomakarona * Phoenikia

These traditional Greek holiday cookies, known as Melomakarona, are soft, tender cakes drenched in a fragrant honey syrup infused with orange and cinnamon. The "Phoenikia" variation features a rich center of walnuts mixed with butter and spices, adding a delightful crunch and earthy depth to the sweet exterior. Made with a dough of flour, butter, and oil, these cookies bake until golden and are then soaked to achieve their signature moist texture. They are perfect for festive gatherings, Christmas celebrations, or as a comforting treat on cold winter days.

Cooking Method: Baking, Boiling

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 2850.3

Dietary: Vegetarian

Description

These traditional Greek holiday cookies, known as Melomakarona, are soft, tender cakes drenched in a fragrant honey syrup infused with orange and cinnamon. The "Phoenikia" variation features a rich center of walnuts mixed with butter and spices, adding a delightful crunch and earthy depth to the sweet exterior. Made with a dough of flour, butter, and oil, these cookies bake until golden and are then soaked to achieve their signature moist texture. They are perfect for festive gatherings, Christmas celebrations, or as a comforting treat on cold winter days.

Directions

1
In a medium saucepan, combine honey, granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves. Boil for 5 minutes, then remove from heat and set aside.
2
For the filling, mix finely chopped walnuts with a portion of the softened butter, ground cinnamon, and a portion of the prepared honey syrup. Reserve this mixture in a bowl.
3
In a large bowl, using an electric mixer, cream the remaining softened butter with light vegetable oil until light and fluffy.
4
Gradually add the confectioners' sugar to the butter-oil mixture, beating on medium speed until combined.
5
Add the juice from the oranges and the remaining ground cinnamon. Beat until well incorporated.
6
In a separate small bowl, sift together all-purpose flour, baking powder, and baking soda.
7
Slowly add the flour mixture to the wet ingredients, mixing gently until a soft dough forms. Add more flour by hand if the dough is too sticky, aiming for a soft but manageable consistency.
8
Knead the dough briefly on a lightly floured surface until smooth.
9
Break off small pieces of dough and shape them into oblongs, approximately 2.5 inches long and 1 inch high.
10
Flatten each dough piece slightly between your palms. Place a small amount of the walnut filling in the center.
11
Work the dough around the filling to enclose it completely, pressing firmly to seal. Shape into a smooth oval.
12
Place the filled cookies on a baking sheet lined with parchment paper, leaving space between them.
13
Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until lightly golden.
14
Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
15
Bring the reserved honey syrup back to a gentle boil.
16
Dip each cooled cookie into the hot syrup, ensuring they are fully coated. Arrange them on a serving platter.
17
Sprinkle with the remaining chopped walnuts and extra cinnamon if desired.
18
Allow the cookies to cool and absorb the syrup for at least a few hours, or ideally overnight, before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2850.3kcal

% Daily Value *
Total Fat 224.6g346%
Saturated Fat 58.7g294%
Cholesterol 161.2mg54%
Sodium 487.2mg21%
Total Carbohydrate 219.7g74%
Dietary Fiber 11.5g46%
Sugars 201.5g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/melomakarona-phoenikia/