Isli – Greek Christmas Cookies Stuffed with Walnuts

Isli, a delightful Greek Christmas delicacy, embodies the festive spirit and rich flavors of the holiday season. These elegant cookies boast a history steeped in Greek culinary heritage, often cherished and enjoyed during Christmastime.

History of Isli – Greek Christmas Cookies Stuffed with Walnuts:

Isli holds a significant place in Greek Christmas traditions, believed to have originated from ancient recipes passed down through generations. These cookies are an integral part of Greek holiday celebrations, symbolizing joy and togetherness.

Ingredients for Isli – Greek Christmas Cookies Stuffed with Walnuts:

All-purpose flour
Unsalted butter
Sugar
Walnuts (for the filling)

How to Make Isli – Greek Christmas Cookies Stuffed with Walnuts:

Begin by preparing a dough using flour, butter, and sugar, rolling it into thin strips.
Place a line of walnut filling along the center of each strip.
Fold the dough over the filling, sealing the edges, and shape it into a crescent or 'S' shape.
Bake the cookies until golden brown and allow them to cool completely.
Optionally, dust the Isli with powdered sugar before serving for an extra touch of sweetness.

Different Ways to Make Isli – Greek Christmas Cookies Stuffed with Walnuts:

Variations in Isli recipes might involve altering the filling by using different nuts such as almonds or pistachios. Some recipes may also include aromatic spices like cinnamon or cloves for added depth of flavor. Additionally, varying the cookie shapes offers a chance for creative presentation.



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The best method to make Isli often involves following cherished family recipes or adding personal touches to honor traditions. These delightful Greek Christmas cookies, with their nutty filling encased in buttery dough, serve as a delightful treat during the holiday season, embracing the essence of Greek festive culinary heritage.

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Isli – Greek Christmas Cookies Stuffed with Walnuts




Isli, a hallmark of Greek Christmas, are egg and dairy-free cookies filled with a walnut blend and soaked in syrup for sweetness. These delightful treats encapsulate the essence of Greek holiday traditions in every syrupy bite.

Prep: 45 mins

Cook: 25 mins

Serves: 42 Cookies

Ingredients

For the syrup
1½ cup sugar
¾ cup honey
½ cup orange juice
1½ cups water
1 orange slice
1 cinnamon stick

For the filling
200 grams crushed walnuts
1 tbsp breadcrumbs
¾ tbsp orange zest
2 tsp cinnamon
¼ tsp nutmeg
1 tbsp sugar
¼ tsp salt

For the cookies
1 cup olive oil
1 cup orange juice
⅓ cup sugar
1 tsp grated orange zest
3½ cups flour
½ cup fine semolina
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt

Instructions

1.Preheat oven to 375 °F
2.Line your baking trays with parchment paper and set aside.

For the syrup
1.Combine all of the ingredients in a small pot and bring to a boil. Reduce heat to medium and boil for 7 - 10 minutes until sugar is dissolved and syrup is slightly thickened. Set aside to cool
1½ cup sugar,¾ cup honey,½ cup orange juice,1½ cups water,1 orange slice,1 cinnamon stick



For the filling
1.Combine all of the ingredients together in a bowl and mix together with a fork or small whisk until well combined.
200 grams crushed walnuts,1 tbsp breadcrumbs,¾ tbsp orange zest,2 tsp cinnamon,¼ tsp nutmeg,¼ tsp salt


For the cookies
1.In the bowl of your stand mixer combine the olive oil, orange juice, sugar and orange zest and mix well using the paddle attachment of your mixer for 3 - 5 minutes at medium speed.
1 cup olive oil,1 cup orange juice,⅓ cup sugar,1 tsp grated orange zest
2.Meanwhile, in a medium size bowl whisk together your dry ingredients until well combined. With the mixer speed set to low, add the dry ingredients to the wet ingredients and mix until just combined.
3½ cups flour,½ cup fine semolina,1 tsp baking powder,1 tsp baking soda,1 tsp cinnamon,¼ tsp salt

To shape isli
1.Take approximately 1 tablespoon of dough (I use a mini ice cream scooper) and flatten it in the palm of your hand. Use your fingers to press it out into a thin circle, at least the size of your palm.
2.Place one teaspoon of filling in the center of your dough and fold the dough over it so that the filling is completely covered. You may need to pinch the dough together to keep the filling from falling out. You can try to shape your isli into the traditional triangular shapes, or leave them as rounds. Place them on a parchment lined baking sheet, leaving about 1 inch between cookies. Use a fork to make indentations all over the top surface of the isli.
3.Bake in middle rack of your oven for 20 - 25 minutes or until golden brown.
4.Once removed from the oven, and still hot, transfer them to the pot with the syrup where they should soak for about 1 minute (or longer if you desire).
5.Store isli at room temperature in a covered container for up to a week. Any longer and they can be kept in the refrigerator.

Notes

When you are soaking any cookies or cakes in syrup the rule is that one has to be hot, and the other at room temperature.  So, if your cookies have just come out of the oven, soak them in room temperature syrup.  If you make your cookies the day before and are now ready to soak them in syrup, heat the syrup up and dip in the room temperature cookies.

Nutrition

Calories: 149kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg





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