Date & Walnut Filled Kourambiedes: Greek/Cypriot Phoinikota

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor with similar cooking properties.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

Remove the pit from the dates and pulse them in a food processor until a paste forms.

Add 1-2 tablespoons of olive oil to the date paste and mix.

Roll the date paste into balls weighing about 15 grams each, optionally rolling them in ground pistachios.

In a bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt, then sift together.

Zest a small clementine or a quarter of an orange into the dry ingredients and mix.

In a stand mixer, beat 2 sticks of unsalted butter and 1/2 cup of confectioner's sugar with 1 tablespoon of granulated sugar until fluffy.

Add 2 teaspoons of vanilla extract and 2 egg yolks, beating until fluffy and scraping down the sides of the bowl.

Gradually add the dry ingredients in 2-3 batches on low speed until incorporated.

Transfer the dough to a floured surface, roll it into a log, and cut it into 20-22 pieces, each weighing about 30 grams.

Flatten each piece of dough, fill with either a date ball or walnut filling, and roll back into a ball.

Place the filled balls on a baking tray lined with parchment paper.

Decorate the cookies using a fork to create textures on top and around the sides.

Bake in a preheated oven at 350°F for about 20 minutes until pale on top and golden brown around the sides.

Let the cookies cool for 5-10 minutes at room temperature and dust with confectioner's sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens