Question. What is Koulouria pashalina?
Answer. Koulouria pasxalina are cookies traditionally made every year during greek easter holiday celebrations, and are eaten after fasting (traditionally fasting for 40 days).
Tips, tricks and info on how to make koulouria pashalina
- Separate the egg whites from the egg yolks. Set aside for now.
- Mix the butter and the sugar for two minutes, and then add the egg yolks.
- Continue mixing for 30 minutes or until creamy.
- While the butter, sugar and egg yolks are mixing, blend the egg whites for 10 minutes or until soft peak forms.
- After 40 minutes of mixing add the first levener.
- Add the second levener in the milk and mix well. Pour into the batter mixture.
- Lower the speed (of the mixer) to avoid splattering.
- Allow to mix for a minute and then add the egg whites.
- Allow to mix for a couple of minutes more.
- In a large plastic container, start adding a few cups of flour.
- Add the baking powder and mix well.
- Pour the mixture into the flour in order to begin creating your batter.
- Start mixing while gradually adding flour (1 cup at a time) until the batter reaches the right consistency.
- Make a few cookies and bake at 350 F at middle rack for 20 minutes, just to test your oven's settings.
- You can dip them in sugar, or add egg wash (egg yolks plus water) on top.
- Bake at 350 F for 20 minutes in middle oven rack or until desired color is achieved.
- Oil the pan and begin shaping your cookies.
NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. Koulouria pashalina video