KOURKOUMPINIA

Yum

Old traditional and easy sweet that I hope is liked if not by all at least to most … if you haven’t tried them this is the occasion therefore to make them for your family, to offer them as a gift to your loved ones and friends, and especially for the fasting period elapsing as they’re ideal. As sweets they are cheap to make as they don’t need many ingredients.
Try them!!!

INGREDIENTS:
1/2 kg crust phyllo (for pastries and pies)
2/3 tea cups olive

INGREDIENTS FOR THE SYRUP:
425 gr. sugar
200 ml water
2 vanilla
1 pinch cinnamon
few drops of lemon juice

few drops of orange juice

PREPARATION:

Lay all the phyllo sheets on the counter after you defrost them. You’ll need two phyllo for each roll you’ll make.

Oil the top phyllo with a brush,

Raises the first phyllo sheet from the edge, pick up the second phyllo and fold them in half, oil with the brush

and fold in half again while pressing it with your hand so there are no air bubbles left inside and then oil again with the brush and slowly fold as tight as you can so you form a roll.

Cut the roll in bites and layer with the phyllo’ ending underneath , so they won’t open up while baking, and place them in a shallow baking pan, that you first layered with baking paper, leaving some space between them.

Continue the same process for the rest of phyllo sheets and oil them on top,

bake them in a preheated oven at 180C for 25 minutes in the air function, until golden.

While the kourkoumpinia bake, prepare the syrup. Add all the ingredients in a pot and let them boil on a low fire for 4-5 minutes max., keep time from the beginning of the boiling process.

After you remove the kourkoumpinia from the oven, let them cool and the pop them in the hot syrup

and let them absorb the syrup up to the center while occasionally stiring (we leave them in the syrup for about 25-30 minutes) and they’re ready. Sprinkle them with cinnamon.

You can fry them instead of baking them, but I believe they more softly cooked this way.