Greek cuisine · Breakfast & Eggs

Kourkoubinia

Phyllo pastry spirals rolled with cinnamon sugar, baked crisp and soaked in honey while still warm.

Ingredients · for 6 servings

• 8 sheets phyllo dough
• 150 g butter
• 100 g sugar
• 1 tbsp cinnamon
• 80 g walnuts
• 200 g honey
• 100 ml water
• 1 lemon

Instructions

1. Melt the butter, finely chop the walnuts and mix with the sugar and cinnamon; unwrap the phyllo dough only just before working with it and keep it covered with a damp cloth.
2. Lay out one phyllo sheet, brush thinly with butter, sprinkle evenly with the nut-cinnamon mixture and lay a second sheet on top.
3. Loosely roll it up from the long side into a thin roll, then coil it up like a snail shell; repeat with the remaining sheets.
4. Arrange the spirals snugly side by side in a buttered dish, brush with the remaining butter and bake in the oven preheated to 175°C for 30–35 min. until golden brown.
5. Meanwhile bring honey, water and the juice of half a lemon to a boil and let it reduce at a rolling boil for 5 min. into a slightly thick syrup.
6. Pour the hot syrup over the warm pastries right away, let soak for at least 30 min. and serve lukewarm with Greek coffee.