Krasata

 






Scoring the krasata - step 1 





                               Scoring the krasata - step 2




We made krasata today - a new dessert for me - loved it.  It's kind of a cross between baklava (without the phyllo) and melomakarona (with the orange-flavored simple syrup). Excellent with a cup of coffee. This recipe includes whiskey and not wine even though the word krasata  translates into English word  "wines". Next time I will try making krasata with a touch of Metaxa.  After conducting an internet search and researching Greek cookbooks, I found several different recipes for krasata that do include wine which I will make at another time. I wonder how they would taste if dipped in wine? We will see. 

Krasata

Prep Time: 30 – 45 minutes

Bake Time: 45-55 minutes 

Number of pieces:  48

Preheat oven to 3500 F. 


Ingredients for cookie

2 ¾ C. Wesson oil (or Mazola)                                                                                   

1 ½ C. fresh orange juice

2 tsp. lemon peel, grated

3 T. whiskey

8 C. flour

1 T. sugar

2 tsp. baking powder

1/8 tsp. salt

Pan: 14”-16”


Ingredients for syrup

3 ½ C. sugar

3 C. water

Juice from half of a lemon

2 slices of orange peel

1 C. walnuts, chopped

cinnamon, ground to taste



Directions for cookies:

 Combine the oil, orange juice, lemon peel and whiskey in medium-sized bowl.  Sift flour, sugar, baking powder and salt together in a large bowl and then add liquid mixture; combine thoroughly. Press dough across entire on ungreased cookie sheet and level with rolling pin.  Before baking, score into diamond pattern by with a sharp knife, carefully cutting it into even 2-inch strips and then cut diagonally to create the diamond shaped desserts.  Bake cookies for 45-55 minutes until dough pulls away from side of pan and is golden brown.  Make the syrup while cookies are baking. For syrup, boil sugar and water for 30 minutes and then add lemon juice, cinnamon and orange juice; boil for another 5 minutes. Once cookies are baked, pour hot syrup slowly over all the cookies, at once, allowing the syrup to absorb through to bottom of the dough.   Let cookies rest for at least an hour while remaining on cookie sheet; do not remove from pan.  Once rested, sprinkle walnuts over cookies followed by cinnamon

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