Recipe: Kofinia

by ELYSIAN Magazine

Greek Pecan Baskets


3 cups of ground pecans

1 tsp. cinnamon

½ cup of ground Holland Rusks (or dry toasted bread)

1 cup sugar

4 jumbo eggs slightly beaten

¾ cup melted butter

½ lb. Phyllo dough sheets


Combine and mix dry ingredients. Alternate and add eggs and butter to the dry mixture.

Brush melted butter on each side of five sheets of Phyllo.

You should have five sheets together.

Measure and cut five across and four down to create squares.

Place each square into a muffin pan.

Pour about 2 tbs. of nut mixture into each basket.

Bake for 20 minutes at 350 degrees.

Let cool and dust with powered sugar.

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