Χίος
Mamoulia
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 340 g clarified butter or fresh butter
- 160 g sugar
- ¾ cup milk
- 6 cups (approximately) all-purpose flour
- 1 tsp baking soda
- 5 tbsp brandy
- 2 eggs
- 4 cups almonds or walnuts, coarsely ground
- ½ cup sugar
- 1 egg, lightly beaten
- a little cinnamon
- orange blossom water
- icing sugar
Περιγραφή
Mamousia are festive Greek cookies traditionally prepared on the island of Chios and are considered Chios’ Christmas sweet. The inhabitants of Chios usually offer these cookies as part of the traditional Christmas buffet together with various other sweet specialties and savory meze. These cookies are often flavored with local mastic and are also prepared for other special occasions, such as engagements or weddings. In Chios, they prefer a shape similar to that of an olive.
Εκτέλεση
For the dough: Put the butter in a small saucepan over the heat to burn. Warm the milk with the sugar in another small saucepan and pour the mixture into the burnt butter. Gradually add the flour, stirring constantly and taking care that it does not form lumps. When the mixture has cooled, add the brandy in which you have dissolved the baking soda and, finally, the eggs, lightly beaten. Knead all the ingredients together well.
For the filling: Mix the nuts with the sugar and the cinnamon. Add the beaten egg and knead everything together. Sprinkle the mixture with a little orange blossom water. Preheat the oven to 170–180°C. Take a little dough, about the size of a walnut, and flatten it in the palm of your hand. Put a little of the filling in the center and close it so as to form a small ball. Flatten it slightly like a kourabiedaki (small shortbread cookie) or shape it like a pear. Place the mamoulia on a baking tray lined with non-stick baking paper and bake them in the oven for 30 minutes. While they are still warm, brush or spray them with orange blossom water and, when they dry, sprinkle them lightly with icing sugar.
For the filling: Mix the nuts with the sugar and the cinnamon. Add the beaten egg and knead everything together. Sprinkle the mixture with a little orange blossom water. Preheat the oven to 170–180°C. Take a little dough, about the size of a walnut, and flatten it in the palm of your hand. Put a little of the filling in the center and close it so as to form a small ball. Flatten it slightly like a kourabiedaki (small shortbread cookie) or shape it like a pear. Place the mamoulia on a baking tray lined with non-stick baking paper and bake them in the oven for 30 minutes. While they are still warm, brush or spray them with orange blossom water and, when they dry, sprinkle them lightly with icing sugar.