Koulourakia Paschalina

koulourakia recipes

Koulourakia Paschalina

Koulourakia are traditional Greek biscuits that can be eaten all year round, however they are very popular during the Easter period.

Here is a simple recipe for soft, fluffy and delicious Koulourakia, for all the family to enjoy.


- 250 x grams unsalted butter
- 8 x eggs
- 2 x cups white sugar
- 1 x kg self raising flour
- 1 x tablespoon vanilla sugar
- 1 x teaspoon baking ammonia (optional)
- 1 x tablespoon baking powder
- 1 x cup full cream milk


- Preheat oven to 200 degrees celsius.

- Using an electric mixer, beat butter and sugar for about 5 minutes or until they are light and fluffy.

- One by one, add your 6 eggs and beat well. Add your white sugar and beat for a few minutes or until sugar dissolves.

- Combine milk, vanilla sugar and baking ammonia in a small bowl and mix.

- In a large bowl, sift flour and add baking powder, milk mixture and sugar mixture. Using an electric mixer, beat altogether until a smooth, dough forms- make sure not to overwork it.

- Cover with cling wrap and allow to sit for an hour.

- Turn dough on to working surface. Rub your hands together with some olive oil, so that dough mixture won’t stick to your hands and using about one and a half tablespoons of dough, begin shaping your biscuits in to your desired shape. (One method is to fold each log in half, then twist together, pressing the ends together to seal).

- Place biscuits on a parchment paper lined trays, about 2 cm apart.

- In a small bowl add 2 egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia (optional)

- Bake in preheated oven at 200C for 20 minutes, or until golden brown.

- Bake for about 20-25 minutes or until golden brown.


GCT Team

This article was researched and written by a GCT team member.