Go Back
–+ servings
A hand holding hand a Christmas cookie

Greek Christmas Stuffed Cookies

Sylia
These Greek Christmas stuffed cookies are made with the easiest homemade pastry phyllo. The true secret is all in the rich stuffing: nuts, dried figs, raisins, sesame, and your favorite jam. Finish them off with a light dusting of powdered sugar.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

FOR THE DOUGH

  • 2 ⅔cups (420g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (60g) sugar
  • ½ cup (120ml) olive oil
  • 1 ⅛ cups (260ml) orange juice, fresh

FOR THE STUFFING

  • 1½ cup (120g) walnuts, finely chopped
  • ¼ cup (50g) almonds, finely chopped
  • ¼ cup (50g) hazelnuts, finely chopped
  • ¼ cup (50g) sesame seeds
  • 2 dried figs (optional)
  • ¼ cup raisins
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon baking powder
  • 5 tablespoons of your favorite jam
  • Zest from a small orange or nectarine

FOR GARNISHING

  • Powdered sugar
  • Ground cinnamon
  • Rosewater or honey water*

Instructions
 

FOR THE DOUGH

  • 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.
  • 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.

FOR THE STUFFING

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

ROLL THE DOUGH

  • Divide the dough in half and then into 4 disks. Roll out the dough on a lightly floured work surface to to 0.2 inch (0.5 cm) thickness. Cut out the dough using a cookie cutter or a small plate about 3-4 inches (8-10 cm) round pieces.
  • Preheat oven to 356° F (180° C).
  • Use a teaspoon of the nut-spice stuffing to top each dough piece. 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.
  • Bake on the middle rack of the oven for 20 minutes or until golden brown.
  • Let them cool for a while and sprinkle with rosewater or honey water*. Place them on a platter or food container and cover with powdered sugar and ground cinnamon (optional).

Notes

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.  
Tried this recipe?Please consider Leaving a Review!