Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Melomakarona


  • (makes about 50)
  • For the syrup
  • 3 1/2 cups sugar
  • 4 cups water
  • 1 cups honey
  • 1 cinnamon stick
  • 2 wide strips of orange peel
  • For the dough
  • 5 cups pastry flour
  • 2 tsp. baking powder
  • 1/2 cup coarsely ground walnutszest of 1 orange2 tsp cinnamon1/2 tsp ground clove
  • Wet Ingredients
  • 1 1/2 cups vegetable oil
  • 3/4 cups sugar
  • Beat until melted
  • 2 large eggs2 Tbsp. honey
  • Add baking soda into a bowl another bowl with orange juice1/2 cup orange juice3/4 tsp. baking soda
  • Ground walnut topping
  • 6 Tbsp. sugar1 1/2 cups of ground walnuts1 1/2 tsp. cinnamon1/2 tsp. ground clove
  • Pre-heated 350F oven
  1. For the syrup, add all ingredients in a pot and bring to a boil and lower to a simmer and cook for 10 minutes, take off the heat and allow to cool.
  2. Into a large bowl, add your wet ingredients (except for baking soda and orange juice). Mix for 5 minutes or until sugar is dissolved.
  3. Combine the flour with the other dry ingredients. Once sugar is dissolved, add the baking soda/orange juice mixture then add dry to wet ingredients. Use you hands to mix the dough.
  4. Using your hands, roll the dough into small balls (about the size of apricots), then form them into quenelle shapes.
  5. Take your box grater (the side used to zest) and place a cookie on top of it. Press the cookie down a bit to form a grid pattern on the top of the cookie. Repeat this process for all the cookies.
  6. Place your cookies on a parchment paper lined baking sheet. Bake in a pre-heated oven (middle rack) for 20-25 minutes.
  7. Quickly transfer cookies to another baking sheet.
  8. While the the cookies are still hot, use ladle to pour syrup over the cookies, wait 2 minutes. Turn the cookies over to allow the syrup to soak on the other side. Pour more syrup on cookies. Now turn the cookies upright again.
  9. For the topping, add the above ingredients in a bowl mix well with a spoon. Drizzle the tops of your cookies with honey and then sprinkle each cookie with the walnut topping. Allow to cool. Store in a cool, dry container for up to a month.

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