Moustokouloura (Wine Must Cookies)
Submitted by erheyd
Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.
YIELD
24 servingsPREP
30 minCOOK
15 minREADY
85 minMoustokouloura are traditional Greek harvest cookies made with petimezi (grape must syrup), olive oil, honey, and warm spices, shaped into small oval wreaths and baked until crunchy. No butter, no eggs, no dairy. These are naturally vegan and have been baked during grape harvest season in Greece for generations.
The dough gets its moisture and sweetness from three sources: petimezi for deep, grape-syrup richness, honey for floral sweetness, and orange juice for citrusy brightness. Olive oil replaces butter, giving the cookies a slightly savory depth that balances all that sweetness. Freshly ground cinnamon and cloves make the whole kitchen smell incredible.
Ten minutes of kneading and a 30-minute rest develop the dough into something smooth and pliable enough to roll into ropes and shape into wreaths. The finished cookies should be brown and crunchy but not rock-hard.
Chef Tips
- Use freshly ground cinnamon and cloves if possible. Pre-ground spices work but freshly ground have a much more intense aroma.
- Knead until the dough is smooth but not stiff. If it feels too tight, add a splash more orange juice.
- Roll the ropes to an even ½-inch diameter so they bake evenly. Thick spots stay soft while thin spots burn.
- These keep well in an airtight container for weeks. They’re meant to be a pantry cookie.
Variations
- If you can’t find petimezi, substitute Italian vino cotto or extra honey.
- Add sesame seeds pressed onto the wreaths before baking for extra crunch and a nuttier flavor.
- Shape into S-curves or braids instead of wreaths for a different look.
Ingredients
Directions
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 ½ 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 ½-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℉ (190℃) for 10 to 15 minutes- until they are brown and crunchy, but not too hard.
Comments
Thies recipe seems to be the same with the moustokouloura from allrecipes.com. But so much easier easier to read!