Moustalevria (must pudding)
17oz (500 ml) must
2oz (60g) low gluten flour
2oz (60g) walnuts
1tbsp corn flour
In a pot bring the must to a boil.
Sift flour, corn flour and cinnamon together and add them to the must.
Mix well until the mixture begins to thicken to a honey consistency, remove from the heat and divide it quickly in serving bowls.
Sprinkled with cinnamon and crushed roasted walnuts. Serve cold or lukewarm!
Moustokouloura (Soft Must Cookies)
19oz (550 grams) low gluten flour
5oz (150 grams) Sugar
3oz (90 ml) musts
2oz (70ml) water
3oz (90ml) sunflower oil
1tbsp baking powder
1tsp cooking soda
Little ground Cinnamon and ground Cloves
In a large mixing bowl whisk the must, oil, water and sugar together until the sugar dissolves.
Add the cinnamon, cloves, baking soda, and cooking soda and mix well.
Finally, mix in the flour.
Shape into round ring cookies and place them on a baking tray lined with parchment paper with enough space between them because they will inflate.
Bake at 350F (180C) preheated oven for 15-20 minutes.
Remove from the oven; allow cooling and put them in air tide container to keep them soft.