GREEK CHRISTMAS STUFFED COOKIES

I am kicking off Christmas with the most important delicacy: cookies! These Greek Christmas stuffed cookies are called "skaltsounia" and are consumed mostly at Christmas and during the various fasting periods.

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• My Christmas eBook!
• Greek Christmas cookies
• Why you need this recipe
• The recipe's history
• The ingredients
• Greek stuffed cookies: the recipe
• How to serve these stuffed cookies
• How to store and freeze
• Don't be a stranger!
• Recipe

Greek Christmas cookies

In Greek homes, Christmas wouldn’t feel like Christmas without butter cookies (kourabiedes), honey cookies (melomakarona), and these stuffed cookies —a trio of beloved holiday treats.

These cookies are displayed proudly on festive platters, often forming towering pyramids of sweetness. The melomakarona, rich with honey and walnuts, and the powdered sugar-covered kourabiedes resemble snowy peaks, while the skaltsounia, filled with spiced nuts or fruit, add their unique charm to the mix.

Together, they create a scene as delightful as the Christmas tree itself, bringing back fond memories of sneaking cookies from the platter and savoring the taste of the season.

Why you need this recipe

100% vegan: Skaltsounia are completely plant-based, making them an inclusive treat that everyone can enjoy—no one will believe something this simple tastes this good.

Traditional and versatile: Skaltsounia are a staple for both Christmas and weddings in the Cyclades, making them a treat steeped in tradition yet adaptable for any occasion.

Melt-in-your-mouth pastry: The homemade phyllo is incredibly easy to prepare and creates a texture so light and tender it practically melts in your mouth.

Rich, customizable stuffing: The filling is the star. Packed with nuts, dried figs, raisins, sesame, and jam of your choice. Whether it’s strawberry jam for the kids, hazelnut for the hubby, or dried figs for me, you can mix and match to suit everyone’s taste.

Perfect for all occasions: From breakfast to Christmas parties, cookie swaps, and even potlucks, these cookies are versatile enough to fit any gathering.

A sweet surprise: The combination of textures and flavors—from the crunchy nuts to the chewy dried fruit and the aromatic sesame—is a delightful surprise that leaves everyone asking for seconds.

Mediterranean way of eating: These cookies embody the simplicity and deliciousness of Greek Mediterranean cuisine. They’re proof that you don’t need complicated recipes to create something extraordinary.

Family-friendly fun: Making these stuffed cookies is a great way to get the family involved. My kids love helping fill the cookies, and it’s always a fun tradition to prepare them together.

Bonus tip: Don’t skip the powdered sugar dusting—it’s the finishing touch that ties everything together, and it pairs perfectly with a strong cup of Greek coffee (trust me, you’ll want one).

The recipe's history

Are you here only for the recipe? No problem. Jump to Recipe. For those who want to find out more about the background of this recipe, keep on reading!

One of the four main fast periods yearly begins on November 15^th and ends on December 24^th.

40 days of fasting out of almost 200 days yearly. Yes, you got it right. In Greece, we practice more or less 200 days of strictly vegan food every year. There are even oil-free days which is even more difficult to practice. As you can see, the Orthodox religion has been transforming the Greek way of eating for centuries and although there are really strict and long fasting periods, the food remains delicious, versatile, and fulfilling.

The ingredients

Here’s everything you’ll need to make these delightful Cycladic cookies:

FOR THE DOUGH

All-purpose flour: The base of the dough provides a soft and tender structure.

Baking powder & Baking soda: Help create a light and fluffy texture.

Ground cinnamon: Adds a warm and aromatic note.

Sugar: Lightly sweetens the dough.

Olive oil: Keeps the dough tender and adds a classic Mediterranean touch.

Fresh orange juice: Binds the dough while adding a subtle citrusy brightness.

FOR THE STUFFING

Walnuts, almonds, and hazelnuts: A trio of nuts that provide crunch and rich, nutty flavors.

Sesame seeds: Add an earthy, toasty texture.

Dried figs (optional): For a chewy, naturally sweet element.

Raisins: Lend a fruity sweetness to the filling.

Ground cinnamon & allspice: Infuse the filling with warm, festive spices.

Baking powder: Helps keep the filling light.

Jam: Your favorite jam ties the filling together with added moisture and sweetness.

Orange or nectarine zest: A fresh citrusy aroma to elevate the flavor.

FOR GARNISHING

Powdered sugar: The classic snowy finish that makes these cookies iconic.

Ground cinnamon: A warm sprinkle to complement the flavors.

Rosewater or honey water: Optional, but perfect for adding a delicate aromatic touch.

The fasting period before Christmas is called the “Nativity Fast” and it is believed that it prepares the body and soul for the arrival of Christ. The Orthodox faithful abstain mostly from meat, fish, dairy products, and even olive oil (for some days) and focus on prayer.

Traditional Greek cuisine is rich in vegetables, legumes, grains, olive oil, and fruit, and during periods of fasting, we take advantage of the variety of these ingredients. Delicious plates with “ladera”, a whole food category with seasonal vegetables cooked with olive oil and served with grains, usually homemade bread and pita bread.

What about desserts? There are plenty of vegan desserts like this post’s recipe. We also use flour and semolina combined with nuts, fruits, honey, and olive oil.

Greek stuffed cookies: the recipe

Taste aside, it’s so easy to make: just mix up the dough, prepare the stuffing, combine, and bake.

STEP #1

In a bowl combine the dry ingredients (flour, sugar, baking soda, baking powder, cinnamon, salt) and whisk to mix. In a small bowl combine olive oil with orange juice. Add to the dry ingredients and whisk to mix.

STEP#2

Use your hands to mix it well (but don’t overwork it) and form a ball of soft dough that doesn’t stick to hands. Cover the bowl with a kitchen towel and let the dough rest until you prepare the stuffing, for about 30 minutes.

STEP#3

In a bowl combine all nuts, spices, and jam. Use a fork (or your hands) to mix it well.

STEP#4

Divide the dough in half and then into 4 disks.

STEP#5

Roll out the dough on a lightly floured work surface to a thickness of 0.2 inch (0.5 cm).

STEP#6

Cut out the dough using a cookie cutter or a small plate about 3-4 inches (8-10 cm) round pieces.

STEP#7

Use a teaspoon of the nut-spice stuffing to top each dough piece.

STEP#8

Use your hand and carefully fold the dough in half to enclose the stuffing. Press gently the edges with your fingers and transfer the cookies to a parchment-lined baking sheet.

Work fast because if the cookies stand for a long time, they lose their shape and get dry.

STEP#9

Bake on the middle rack of the oven for 20 minutes or until golden brown.

Let them cool for a while and sprinkle them with rosewater or honey water. It is rather difficult to find rosewater so you can easily make honey water. Warm up 5 tablespoons of water and add a teaspoon of honey. Remove from heat in a couple of minutes and use a spray to sprinkle the cookies.

STEP #10

Place them on a platter or food container and cover with powdered sugar and ground cinnamon (optional).

How to serve these stuffed cookies

Enjoy skaltsounia with a hot cup of coffee or herbal tea—they’re a beloved Christmas treat and a must-have for welcoming guests during the holidays. Every year, I make dozens of these delightful cookies (sometimes more!) to share as gifts, often paired with melomakarona (Christmas honey cookies) and kourabiedes (butter almond cookies). They’re always a huge hit!

Serve skaltsounia the Greek way. Arrange them on a festive platter and dust generously with powdered sugar. Displayed alongside melomakarona and kourabiedes, they create a beautiful and inviting centerpiece for your living room, adding warmth and holiday cheer to any gathering.

How to store and freeze

Store: Serve the quantity you want and store the rest in an airtight container at room temperature (preferably without garnishing). They will stay fresh for about one month. Make sure the container is sealed properly to keep them from drying out.
Freeze: To freeze, first arrange the cookies in a single layer on a baking sheet, making sure they don’t touch each other. Place the sheets in the freezer for a few hours or until frozen. Once frozen, transfer the cookies into a freezer-safe bag or airtight container. They will keep well for up to 2-3 months.

When ready to serve, thaw them at room temperature for a few hours, then dust them with powdered sugar and enjoy!

Recipe