Stafidota Ierapetras (Σταφιδωτά Ιεράπετρας)

Ingredients

Equipment Needed

• •9cm round cutter or thin-rimmed glass
• •food processor or hand mincer for the raisin filling
• •two rimmed baking sheets
• •rolling pin

Instructions

1. 1

   Plump the raisins

   Put the raisins in a bowl and pour over the warm orange juice and tsikoudia. Let them stand for 20 minutes, until they soften and shine. If the raisins are dry and stubborn, give them another 10 minutes. A good stafidoto starts with a raisin that still has life in it.

2. 2

   Make the filling

   Drain the raisins only if liquid is pooling in the bowl, then pulse them in a food processor until they become a coarse, sticky paste, not a smooth puree. Scrape into a bowl and mix in the walnuts, sesame, rusk crumbs, petimezi or honey, orange zest, cinnamon, and cloves. The filling should hold together when pressed between your fingers. If it smears wet, add 1 tablespoon more crumbs. If it crumbles, add 1 teaspoon orange juice.

3. 3

   Mix the dough

   Whisk the flour, sugar, baking powder, baking soda, and salt in a wide bowl. In another bowl whisk the olive oil, orange juice, tsikoudia, and orange zest, then pour the liquid into the flour. Mix with your hand until the dough comes together, then knead only 8 or 10 turns, just until smooth. Olive-oil dough gets tough if you bully it. Cover and rest for 30 minutes.

4. 4

   Roll and cut

   Heat the oven to 180 C and line two baking sheets with parchment. Roll half the dough on a lightly floured surface to about 3mm thick. Cut rounds with a 9cm cutter or the rim of a glass, then gather the scraps gently. Keep the remaining dough covered so it stays pliable.

5. 5

   Fill and seal

   Set 1 level tablespoon of filling, about 18g, just off center on each round. Fold the dough over into a half-moon and press the edge closed firmly with dry fingers, then crimp with a fork or pinch the rim. This is the step that decides the cookie. If flour sits on the edge, brush it away or touch the rim with a damp fingertip, because a dusty edge will open in the oven and the raisin filling will dry. Sealed well, the inside stays juicy.

6. 6

   Bake pale gold

   Arrange the stafidota 3cm apart on the trays. Bake for 22 to 25 minutes, rotating the trays once, until the bottoms are lightly golden and the tops are set but still pale. Don't chase a dark color here. These are soft Cretan cookies, not hard rusks.

7. 7

   Cool and dust

   Let the cookies cool on the tray for 10 minutes, then move them to a rack. Dust with icing sugar only when fully cool. They are good the same day, better the next, when the orange, cinnamon, and raisin settle into the pastry.

Chef Tips

• •Use raisins that are pliable and fragrant, not dusty and hard. If that's all the shop has, soak them longer in warm orange juice. The right method on a tired raisin still gives you a tired filling.
• •Keep flour away from the sealing edge. Roll with a light hand, brush off excess, and press the seam until it feels joined, not just folded. That small care is what keeps the center moist.
• •For a strict plant-based tray, use petimezi instead of honey. Serve stafidota with Greek coffee, mountain tea, or a small glass of tsikoudia. They keep their dignity for days, which is more than I can say for most fancy biscuits.

Advance Preparation

• •The filling can be made up to 2 days ahead and kept covered in the refrigerator. Bring it to room temperature before shaping.
• •The dough can rest at room temperature for 30 minutes, or be chilled up to 1 day. If chilled, let it soften before rolling or it will crack at the fold.
• •Bake the stafidota 1 to 2 days ahead for the best texture. Store airtight and dust with icing sugar shortly before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 50g)