Recipe by teresas
This is out of the Greek cookbook that I gave my SIL as a gift. I haven't tried it yet but it sure sounds yummy!
Top Review by Chef Kate
These are SO good! Delicate, but not too fragile. I found it easier to grind the walnuts in a coffee/spice grinder as such a small amount wouldn't be chopped finely or evenly enough in the processor. And the butter and the cheese should be cold so as to blend better into the dough. It is hot here (ac inside but still the ambient temp is very high and it's very humid) so I found it best to roll out the dough a bit at a time, keeping the balanace of the dough in the refridgerator. It rolls out beautifully and I got 48 charming little wafers. I thinned the beaten egg with a bit of water so it wouldn't be too thick or too viscous. I put them away in a hard-to-open tin so I would be discouraged from eating so many as they cooled. Great stuff, Teresa -- thanks!
- 1⁄4 cup walnut pieces
- 3⁄4 cup all-purpose flour
- 1 tablespoon all-purpose flour
- salt & pepper
- 4 ounces butter
- 1⁄2 cup feta cheese
- 1 egg, beaten
Directions See How It's Made
- Preheat oven to 375 degrees.
- Put the walnuts in a food processor and chop finely.
- Remove and set aside.
- Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl.
- Cut the butter into small pieces and add to the flour mixture.
- Mix in short bursts until the mixture resembles fine breadcrumbs.
- Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough.
- Turn mixture on to a lightly floured surface and roll out thinly.
- Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays.
- Brush the tops with beaten egg.
- Bake in preheated 375 degree oven for about 10 minutes until golden.
- Cool and store in airtight container.