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Name: Fenikia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Walnuts chopped; 1 Jigger brandy; ds Cinnamon; 2 1/2 ts Baking Powder; Syrup (recipe below); 1 c Peanut oil; 1 tb Cinnamon; 1/2 c Water; 3 c Flour; 1 1 orange, sliced; 1 c Water; 1 lb Honey; 1 Lemon, sliced or; 1 tb Ground cloves; 1/2 c Sugar; 1 c Butter; Chopped walnuts for garnish; 2 Eggs beaten; 2 c Sugar; ds Ground cloves

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INGREDIENTS

1 c Walnuts ; chopped
1 Jigger brandy
ds Cinnamon
2 1/2 ts Baking Powder
Syrup (recipe below)
1 c Peanut oil
1 tb Cinnamon
1/2 c Water
3 c Flour
1 1 orange, sliced
1 c Water
1 lb Honey
1 Lemon, sliced or
SYRUP
1 tb Ground cloves
1/2 c Sugar
1 c Butter
Chopped walnuts for garnish
2 Eggs ; beaten
2 c Sugar
ds Ground cloves

INSTRUCTIONS

Heat oil and butter over low heat until butter is melted and mixture is hot. Remove from heat and stir in water and brandy. Cool. Stir in beatent eggs. Sift together flour and baking powder with the tablespoon each of cinnamon and colves. Add to liquid mixture to make a dough that is not too soft. Add a little more flour if necessary. With floured hands shape dough into ovals and indent lengthwise with thumbs. Combine chopped walnuts with sugar and dash each cinnamon and cloves. Put 1 t. of this filling into the indentation in the dough and close dough over filling. Place on cookie sheets and bake ina 400 degree oven for about 25 minutes or until golden brown. Cool. Dip cooled cookies into hot syrup and place on racks to drain. Decorate with chopped walnuts. Makes about 6 dozen small cookies Syrup 2 c. sugar 1 c. water 1 pound honey 1 lemon, sliced or 1 orange, sliced Combine above ingredients and boil for 5 minutes. (from The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox Church, 1963)

NOTES

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Fenikia

1 c Walnuts chopped
1 Jigger brandy
 ds Cinnamon
2 1/2 ts Baking Powder
 Syrup (recipe below)
1 c Peanut oil
1 tb Cinnamon
1/2 c Water
3 c Flour
1 1 orange, sliced
1 c Water
1 lb Honey
1 Lemon, sliced  or
 SYRUP
1 tb Ground cloves
1/2 c Sugar
1 c Butter
 Chopped walnuts for garnish
2 Eggs beaten
2 c Sugar
 ds Ground cloves

Heat oil and butter over low heat until butter is melted and mixture is  hot.  Remove from heat and stir in water and brandy. Cool. Stir in beatent  eggs. Sift together flour and baking powder with the tablespoon each of  cinnamon and colves.  Add to liquid mixture to make a dough that is not too  soft.  Add a little more flour if necessary. With floured hands shape dough  into ovals and indent lengthwise with thumbs. Combine chopped walnuts with  sugar and dash each cinnamon and cloves. Put 1 t. of this filling into the  indentation in the dough and close dough over filling. Place on cookie  sheets and bake ina 400 degree oven for about 25 minutes or until golden  brown.  Cool.  Dip cooled cookies into hot syrup and place on racks to  drain.  Decorate with chopped walnuts. Makes about 6 dozen small cookies    Syrup    2 c. sugar 1 c. water 1 pound honey 1 lemon, sliced or 1 orange, sliced    Combine above ingredients and boil for 5 minutes.    (from The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox  Church, 1963)

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Nutrition

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Serving Size: 1 Serving (3778g)
Recipe Makes: 1 Servings

Calories: 13877
Calories from Fat: 4782 (34%)

Amt Per Serving		% DV

	Total Fat 531.4g	708 %
	Saturated Fat 176.7g	883 %
	Monounsaturated Fat 177.5g
	Polyunsanturated Fat 140.1g
Cholesterol 2603mg		801 %
Sodium 2959mg		102 %
Potassium 2089.2mg		55 %
Total Carbohydrate 2249.5g		662 %
	Dietary Fiber 30.3g	121 %
	Sugars, other 2219.3g
Protein 131.3g		188 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13877

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