Easter candy/sweet "Palouzes " ?

[Chef #180437]

HI, I`M LOOKING FOR A RECIPE FOR A CANDY MADE IN GREECE FOR EASTER , WHEN I HEARD ABOUT IT IT SOUNDED LIKE "PALOUZES", I HAVE UNSUCESSFULLY LOOKED IN MANY GREEK COOKBOOKS BUT CAN`T FIND ANYTHING RESEMBLING THIS DISH. I THINK IT IS MADE WITH GRAPE MUST , REDUCED DOWN AND NUTS ADDED (SOUNDS SIMILAR TO TOFFEE APPLES ?!), I WOULD BE ENORMOUSLY HAPPY TO RECEIVE THIS RECIPE AS I HAVE SEARCHED FOR IT FOR WHAT SEEMS LIKE YEARS! MANY THANKS , JULIE

[Cookgirl]

Ev' is asleep in Athens right now I would assume.

She or someone who is familiar with this recipe
should come along to answer your question momentarily.

fyi

Cookgirl

[iLuv2cook 2]

hmmmm....I am 100% Greek, and NEVER heard of this one!
This does sound interesting though...

[Eleni 72]

I've never heard of Palouzes either. However the description rings a bell, I conducted a quick search and "voila" "recipe #10912" Would that be what you are looking for?

[Chef #180437]

HI, THAT SOUNDS WEIRD!! THANKS FOR YOUR INTEREST. IT SOUNDS AS IF THEY ARE A FINGER FOOD,TO BE EATEN ON THE MOVE AS WE WOULD EAT TOFFEE APPLES , NOT SOMTHING IN A DISH WHICH YOU WOULD SIT DOWN TO EAT. IT WAS A GREEK TEACHER WHO MENTIONED THE NAME "PALOUZES", I WILL ENDEAVOUR TO FIND OUT MORE!

[evelyn/athens]

Hi Chef. It sounds like you're describing some kind of Soutzouk Loukoum. It is very common to thread nuts (usually walnuts) onto a string before dipping the string a number of times into the mass that will eventually become the Loukoumi.



I am not really familiar with the procedure, I've seen it done on TV, and that's about it. It is not done in Greek homes, but traditionally bought at shops that specialize in artisanal (not factory-made) loukoumi.

I will be on the lookout for a recipe for you, though, but I think you're better off making something like the moustalevria that Eleni linked to. That is a grape must recipe that is made in all Greek homes, and quite a delicious pudding. You could pour it into little plastic cups to set and provide plastic spoons for people to try in class.

[Chef #180437]

Hi Evelyn, yessss! i have since spoken to my Greek teacher and asked her about the "Palouzes"and told her that i`d been quizzing Recipezaar members, she hadn`t heard of "palouzes" either , so i don`t know where i got "palouzes" from ! and did i mean souzouko, she didn`t know of a specific recipe but went on to describe it as nuts or dates on a string then dipped into grape juice which sets jelly -like (i see experiments looming! ) which sounds like your souzouk loukoumia i must also try making the moustalevria for our end of term Easter party at my Greek class. many thanks for all members help.Now.... where do i buy grape must ????????????!!!!!!!

[evelyn/athens]

LOL - I thought you had access to the grape must, and that did strike me as odd in your neck of the woods (to say the least!). Grape must is generally available here because it is collected after the pressing of the grapes for wine and housewives and bread bakeries use it to make moustalevria and moustokouloura (a kind of biscuit made with the must). I do believe that petimezi can be used - it is basically a grape must 'syrup'. You may be able to find that at a Greek grocery, if you have one nearby.

I did find on the net that Italian Vin Cotto can be used instead of petimezi, so that may be more readily available to you.

I also found a recipe for you to make your own petimezi (provided you can afford to buy grapes this time of year).

Petimezi
INGREDIENTS:

5 pounds of seedless grapes
2 pound of granulated sugar (4 1/4 cups)
juice of 2 lemon
1 cup of water
vanilla extract
PREPARATION:

Day 1:

Put the grapes in a large stock pot and cover with the sugar. Sprinkle with the lemon juice, cover, and leave overnight.

Day 2:

Add the water, bring to a boil and simmer for 30 minutes to an hour or until the syrup thickens to the consistency of maple syrup (skim off any foam that rises to the top).

Stir in vanilla extract 1/8 teaspoon at a time to taste.
Spoon into jars when cooled and seal tightly. Store away from light and heat.

Note: A more traditional version of petimezi is made by straining the grapes through a sieve, discarding skins, and using wood ash as an ingredient; however, this recipe is is both easier on the cook, and just as delicious.

[Chef #180437]

Hi Evelyn, thanks again for your reply, i wonder if i could use the grape juice concentrate used for wine making (the thick syrupy stuff that comes in cans ) ...... just a thought !

[evelyn/athens]

I really cannot tell you about a grape juice concentrate - I suppose you could try it, but don't hold me responsible!

Grape must is the PULP that's left after the pressing of the grapes - not the juice.

[Chef #180437]

ohhh! i thought it was the juice.. might try your recipe for petimezi when grapes are cheaper or when my pocket permits!

[evelyn/athens]

you are right - I googled and the must is the concentrated juice after the grapes have been pressed. So, go with the syrup.

[Chef #180437]

Ok i will try it, i will report back with the results!

[Reb 136]

Hi, I am new to this forum, but thought I would let you know that, as far as I knowm 'palouzes' are the little sweets made of grape must in Cyprus. They are just like the coating on the strings of almonds and walnuts mentioned earlier, but contain no nuts, are pinched into shape and are made by wineries as a by-product of wine-making in Cyprus. They are lovely as a little sweetmeat or appetizer. I am afraid I do not have a recipe, but will post one if I come across one. Yamas!

[Chef #835884]

hi there

palouze is actually a greek cypriot delicacy not for easter but early autumn when grape juice is available (don't even attempt to use processed one it will be disgusting) try 100 grammes of corn flour to 1 litre of freshly made juice and add 80-100 grammes of sugar, a pinch of salt. since there is no special flavour available to you i would suggest a hint of vanilla (very little you don't want to overpower the taste of grapes) or a dash of flower water.

vanilla is the safest choice