Greek Honey Biscuits filled with nuts, dates and honey
Directions
We prepare the syrup by putting sugar, water, orange and cinnamon in a saucepan. We simmer for 4 ‘. Then we remove it and we let it cool down. We put all the filling ingredients in the mixer and we grind them all together until they get together and become a thick ointment. In a large bowl, we put all the dough ingredients except the flour. We stir lightly and we pour the flour. We knead until all the ingredients are incorporated, not too much to tighten the mixture and “drain” the oil. We take a little dough, we let it wrinkle with our hand, we put a little filling in the center and then we fold it with the filling inside the biscuit. We roll lightly on a table and we put them on a baking dish with a baking sheet. We bake in a preheated 160-170 ° C oven for 30 ‘. Once we get it out of the oven, we dive them as they are hot in cold syrup. We serve on a platter, first throwing a little bit of honey, a few roasted nuts, evenly trimming the melomakarona and ending with honey and sesame and walnuts.
Ingredients
FOR THE DOUGH
- 150 gr Orange Juice CRETA FFRESH
- 50 gr cretan raki
- 265 gr Olive Oil Rafine ABEA
- 15 gr caster sugar
- 0.5 teaspoon soda
- 600 gr Soft Flour MILLS OF CRETE
- 0.25 teaspoon cinnamon and carnation
- a little bit o orange zest
- 25 gr milk butter
FOR THE SYRUP
- 350 gr sugar
- 250 gr water
- 0.5 chopped orange
- 1 cinnamon stick
FOR THE FILLING
- 90 gr dates
- 70 gr nuts
- 30 gr honey
- 20 gr petimezi
- 80 gr sesame
- 0.5 lemon zest
FOR THE SPREADING
- 100 gr coarse walnuts
- 50 gr honey
- 50 gr roasted sesame
Equipment
- Baking dish
- Saucepan
- Large Bowl
- Mixer