Total Time
Prep 15 mins
Cook 10 mins

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!


  1. Preheat oven to 375 degrees.
  2. Put the walnuts in a food processor and chop finely.
  3. Remove and set aside.
  4. Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl.
  5. Cut the butter into small pieces and add to the flour mixture.
  6. Mix in short bursts until the mixture resembles fine breadcrumbs.
  7. Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough.
  8. Turn mixture on to a lightly floured surface and roll out thinly.
  9. Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays.
  10. Brush the tops with beaten egg.
  11. Bake in preheated 375 degree oven for about 10 minutes until golden.
  12. Cool and store in airtight container.
Most Helpful

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!

Chef Kate June 11, 2011

These cookies were a dream to make: the dough was perfect to handle and everything came together quickly and easily. The cookies puffed up during baking, but that made them look very nice I thought. I brought these to a party and was excited to try them as they smelt beautifully while baking, but alas I could not even try one as there were only crumbs left by the time I got to the kitchen. They were that good! :)
THANK YOU SO MUCH for sharing your great recipe here with us, Teresa!

Lalaloula September 29, 2011

These wafers are tasty, tender morsels! I followed the directions, as written, but couldn't find my 2 1/2 inch cookie cutter, so mine were 3 inches. I also may not have rolled mine thin enough, as with the size increase, my yield was 13. (They also baked for 13 minutes, due to larger size...) That's OK by me as they were simple to throw together, and their flavor is a bit unique. Nice for cocktail nibbles, or great on the side with a lovely salad. I will certainly be making these again! Thanks for sharing, TeresaS!

alligirl January 20, 2010