Name: Cretan Moustokouloura (Μουστοκούλουρα Κρήτης)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 28 cookies
Cuisine: Greek
Ingredients: 180ml petimezi (grape must syrup); 120ml extra virgin olive oil; 80ml freshly squeezed orange juice; 30ml raki or brandy; 80g light brown sugar; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon ground clove; 1/4 teaspoon fine sea salt; 1 teaspoon finely grated orange zest; 500g all-purpose flour, plus a little more only if needed; 1 teaspoon baking powder

Question 1

What is petimezi, and do I need it for Cretan moustokouloura?

Accepted Answer

Petimezi is Greek grape must syrup, and it gives Cretan moustokouloura their dark color, deep grape flavor, and soft crumb. Use real petimezi labeled as plain grape must syrup. Avoid grape molasses blended with glucose syrup because it changes the flavor and texture of these nistisima Greek cookies.

Question 2

Why did my moustokouloura turn hard instead of soft?

Accepted Answer

Moustokouloura turn hard when the dough gets too much flour or too much kneading. This recipe needs a soft, slightly oily dough made with 500g all-purpose flour, petimezi, olive oil, and orange juice. Stop mixing as soon as no dry flour remains, then rest the dough for 10 minutes.

Question 3

How do I know when Cretan grape must cookies are done baking?

Accepted Answer

Bake Cretan grape must cookies at 175C for 15 to 18 minutes, one tray at a time. The moustokouloura are done when they look puffed and matte on top, feel just firm at the edges, and still feel slightly soft in the center. They finish setting as they cool.

Question 4

Can I make moustokouloura dough ahead of time?

Accepted Answer

Yes. Moustokouloura dough can rest covered at room temperature for up to 30 minutes before shaping. The 10-minute rest is important because the all-purpose flour absorbs the olive oil and petimezi, making the dough easier to roll into 35g ropes and small rings.

Question 5

How should I shape moustokouloura without adding too much flour?

Accepted Answer

Lightly oil your hands before shaping moustokouloura, then pinch off about 35g dough for each cookie. Roll each piece into a short rope and join the ends into a small ring. Add flour only 1 tablespoon at a time if the rested dough truly will not hold its shape.

Question 6

How long do Cretan moustokouloura keep after baking?

Accepted Answer

Cretan moustokouloura keep well for 7 days in a tin or airtight box at room temperature once fully cold. The cookies taste better the next day because the petimezi settles through the crumb and the cinnamon, clove, orange zest, and olive oil flavors become rounder.

Culinary Explorer

Cretan Moustokouloura (Μουστοκούλουρα Κρήτης)

Ingredients

petimezi (grape must syrup)

extra virgin olive oil

fresh orange juice

Where cooking meets culture.

Ingredient	Quantity
petimezi (grape must syrup)	180ml
extra virgin olive oil	120ml
fresh orange juice	80ml