Greeks are resourceful folks who don’t like to waste or throw away food. This past Orthodox Easter fell on May 5th and that means the aroma of baked Tsoureki fills the home. Tsoureki is Greek Easter bread with a distinct aroma of mastiha and mahlepi. Looks like challah but sweeter, more aromatic and yes, better.
Tsoureki is eaten at breakfast or with tea or coffee, smeared with butter or my Dad likes it with raspberry jam. Last week I made French toast with it and today we’re going to take leftovers and make paximadia – akin to biscotti.
Paximadia are twice baked cookies, part of Greek cuisine since ancient times, a way of preserving bread. Here, the Tsoureki is already baked once so all we have to do is dry them out just more more time.
Pre-heated 300F oven
- Slice your stale Tsoureki into 1/2 inch slices and place on a baking sheet. Once the oven reaches 300F, place the Tsoureki inside and bake for 15 minutes. Turn the oven off and allow the Tsoureki paximadia to dry out another 10 minutes.
- Remove from the oven and allow to cool. Serve with coffee, tea or warm milk. They store in an airtight container for 1 month.
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