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Moustokouloura with Anthotyros

moustokouloura-with-grape-juice

 

Moustokouloura, pronounced Moo-stoh_KOU_lou-ra, are Greek cookies made with either fresh grape juice or petimezi, which is concentrated grape syrup.

During autumn, when the grapes are ripe we can take the juice of the grapes and make theses cookies otherwise we make them with petimezi.

I have talked about petimezi in a previous post but for those of you who are reading this for the first time petimezi is a syrup made of grape juice and is used as a sweetener. One of its uses in Greece is to make moustokouloura (must cookies).

 

moustokouloura-shaped

We usually make round cords joined together or shape them in a coil or give them an S shape, as above.

I’ve made these cookies many times and in one of my experiments, I also added anthotyros, which is a whey cheese, similar to ricotta, in which I mixed sugar and blossom water. I just placed a spoonful of the mixture in the baking tin and added a teaspoon of anthotyros on top.  I am so glad I did as they turned out to be amazing!

 

moustokouloura-with-anthotyro-before-baking

In case you cannot find Greek petimezi, try them with grape molasses.  In this case you may substitute the ingredients which are in bold with the following:

  • ½ cup of petimezi (or grape molasses)
  • 2 tbsp of honey (or add demerara sugar if you want them vegan)
  • ½ cup of orange juice

When made with fresh grape juice, their colour is light to dark brown, depending if you are using must from white or red grapes.  The amount of sugar added will depend on how sweet the must is.  Some times it is not even necessary to add any sugar at all.  Therefore, taste the must before adding sugar.

In order to make them darker, you can substitute 30 grams of flour with 30 grams of cocoa powder.

 

I am submitting this recipe to Loulou, who is hosting an event all about cheese, La Fête du Fromage.

moustokouloura-with-anthotyro

Moustokouloura with Anthotyros

Preparation time:  30 minutes

Baking time:  15 minutes

Ingredients:

  • 1/2 cup mild extra virgin olive oil
  • 1 cup of fresh grape juice
  • 1/2 cup of sugar
  • 1 teaspoon orange zest
  • ¼ cup brandy
  • 1/2 teaspoon baking soda
  • teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • A pinch of salt
  • 750 grams all-purpose flour

Additional Ingredients:

  • 150 grams anthotyros (soft whey cheese similar to ricotta)
  • 1 tablespoon sugar
  • 1 tablespoon orange blossom (just mix them together)

Directions:

  1. Combine flour, baking powder, salt, spices and orange zest.
  2. In a large bowl add olive oil, sugar and grape must. Dissolve the baking soda in the brandy (or orange juice) (be careful as it will bubble) and add it to the other wet ingredients.  Mix with a whisk to combine.
  3. Add the dry ingredients and mix until the dough is not sticky on in the bowl or your fingers.
  4. Line a baking tin with parchment paper.
  5. Preheat oven at 180 degrees C. Shape the cookies as you like and place them in the tin, spaced apart.
  6. Mix anthotyros with the remaining ingredients.  Add a tablespoon of dough on the parchment paper and a teaspoon of anthotyros on top of the cookies.
  7. Bake for about 15 minutes depending on your oven.  The cookies may seem soft but they will firm up as they cool.

moustokouloura-with-baker

 

Kopiaste and Kali Orexi,

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12 Responses

  1. Great idea to add the anthotyro to the moustokouloura Ivy…I’m sure there are plenty of grapes leftover at this time of the year in Greece.

  2. Peter, do you get anthotyro in Australia and if so is it produced locally or do they make it locally?

  3. I believe it’s imported. The only “Greek style” cheeses they make here are feta (from goats and cows) and haloumi.

  4. and continuing…LOL…I rushed my answer! As you stated, it’s quite similar to ricotta but with a bit more “tang” to it. There are quite a fair few Italian cheese makers here making fresh ricotta on a daily basis.

  5. Ai Ivy! All your recipes are so mouth watering!!! I could have a good bunch of them :D.
    We’ve lots of grapes here too, maybe I should try your treat 😀

  6. Peter thanks for the information given. I hope they are not making halloumi out of cows’ milk because I know there are a lot of sheep in Australia.

    Thanks Nuria.

  7. Brilliant idea! My family owns a vineyard and I really miss my grapes this time of year. I’ll have to do a list of dishes to make using fresh grape juice and include your cookies for my next visit to my parents.

  8. Thanks Lore. If you make them tell me if you liked them.

  9. wow! its a mouth watering recipe, Ivy!

  10. Great idea Ivy! Looks so great!

  11. The petimezi sounds really good and so does this recipe. Great flavors.

  12. Grape harvest is here. My new boss has a vineyard but for table grapes not wine grapes. Maybe I can look forward to some juice!!!

  13. […] There are many kinds of these cookies starting with the famous melomakarona (honey cookies), moustokouloura (must cookies), Sousamokouloura (sesame cookies), krasokouloura (wine cookies) and Ladokouloura […]

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