Biscuit Dough crumbles into a thousand crumbs, contrasting with the very tender inside of the Turkish Delights accompanying the crunchy walnut. They are always made in our house with Turkish Delight & Walnuts; we worshiped them as children or adults.
In some areas of Crete, these Skaltsounia are named Patoutha (Τα Πατούδα), with various fillings, and besides dusting with icing sugar, they are also made with syrup. A mouthful delight for the palate and a sweet lenten for every season.
The Lenten «Skaltsounia» are traditional in many parts of Greece with various fillings but also in the Balkan Countries. And also the neighbors Italians make something similar with nuts and dried fruit or jam or chocolate. «They are named «Ravioli Dolci».
Yours!
In some areas of Crete, these Skaltsounia are named Patoutha (Τα Πατούδα), with various fillings, and besides dusting with icing sugar, they are also made with syrup. A mouthful delight for the palate and a sweet lenten for every season.
The Lenten «Skaltsounia» are traditional in many parts of Greece with various fillings but also in the Balkan Countries. And also the neighbors Italians make something similar with nuts and dried fruit or jam or chocolate. «They are named «Ravioli Dolci».
Yours!
| work: 30′ | time: 1h:15′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Ingredients (~20 Skaltsounia)
|  In the mixer or in a large bowl, add the oils, the sugar, the juice and zest of orange and the vinsanto or the brandy. |  Beat well to homogenise the ingredients and dissolve the sugar. |
 In the mixture of liquid ingredients gradually add the sifted flour with the baking powder. Mix with a wooden spoon and add the ground sesame. |  We collect the dough without much knead. Will become a soft dough that is easily molded into our your hands. Form a ball and leave for 10'-15' into the bowl covered. |  Divide the dough into 20 ~balls. Spread each dough ball in your palm, put walnuts and half a turkish delight and close the dough around them. |
 Shape into crescent and place them in a row on a release paper in a large oven pan. With a fork press edges all around to close well. |  Bake in preheated oven at 180℃ (356℉, Gas:4.2) for 30 minutes or until they begin to brown at the edges and golden brown from below. |  Remove the pan from the oven and let them cool completely. Sprinkle with powdered sugar or dip inside it. It depends on how sweet we want them. |
The usual practice is to sprinkle with rosewater and then sprinkle with powdered sugar. I propose it without rosewater because I find that it soaks the dough.
Your choice.
Your choice.
In the file of Kitchen Stories there are many recipes of desserts for Christmas Celebrations for those who want to prepare their festive list. If you want to find them all assembled, go to page Recipes (top left of the site) and select the ones that interest you.
Author Zambia G. Sifaki
