A Greek DelightIf you’re a fan of Greek desserts, you’ve probably heard of Kourkoubinia.
These bite-sized, syrup-soaked treats are made from crispy fried phyllo dough, offering a perfect balance of crunch and sweetness.
What Are Kourkoubinia?
Kourkoubinia are essentially rolled or layered phyllo dough, deep-fried to golden perfection, and then drenched in a fragrant syrup made with sugar, water, and lemon juice. They’re similar to baklava in texture but far simpler to prepare, making them a go-to dessert or snack for sweet cravings.
These treats pair beautifully with a cup of strong Greek coffee or herbal tea. Their crispy texture and syrupy flavor make them irresistible for festive occasions or casual gatherings.
Kourkoubinia are easy to make and require just a few ingredients, but they deliver incredible flavor and texture. Plus, they’re a great way to use leftover phyllo dough!
Ingredients
For the pastry:
1 package phyllo dough
150 g melted butter
For the syrup:
550 g granulated sugar
350 ml water
1 cinnamon stick
Zest of 1 lemon
Directions
Prepare the Syrup:In a deep saucepan, combine the water, sugar, lemon zest, and cinnamon stick.
Heat the mixture over medium-low heat, stirring with a wooden spoon for about 3 minutes.
Remove the saucepan from the heat and set the syrup aside to cool completely.
Preheat the Oven:
Set your oven to 160°C (fan mode).
Assemble the Pastry:Lay one sheet of phyllo dough on your work surface and brush it generously with melted butter.
Place a second sheet of phyllo on top and brush it with butter as well.
Fold the two sheets in half and brush with butter again.
Roll the folded sheets tightly into a log.
Repeat the process with the remaining phyllo sheets until you have 6 rolls.
Chill the Rolls:
Place the rolls on a tray, cover with plastic wrap, and refrigerate for 30-40 minutes to allow the layers to set.
Bake the Pastry:Transfer the rolls to a baking tray lined with parchment paper.
Bake for 30 minutes or until they turn a deep golden color.
Syrup the Pastry:While still hot, submerge the rolls directly into the cooled syrup for a few seconds.
Remove them using a slotted spoon and arrange them on a serving platter.
Serve and enjoy your crispy, syrup-soaked pastries!
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