If you try these kariokes, you won’t believe their main ingredient is a tsoureki that has dried out or failed to inflate. No need to throw it away. What you’ll be surprised to discover is that these treats not only have the appearance of a karioka but they also have an authentic taste of karioka. I would even dare to say they taste better than the ones sold in confectioneries. Try it and you won’t believe it!

Ingredients

For 15 pieces

• 200 g grated dry tsoureki
• 100 g couverture for the filling
• 100 g couverture for coating
• 100 g heavy cream
• 50 g walnuts, coarsely chopped

Preparation

Grate the tsoureki in the food chopper. Heat the heavy cream in a saucepan and when it reaches boiling point, remove from heat. Add the chocolate and stir until it melts. Pour over the tsoureki crumbs and mix.

Chop the walnuts with a knife and add them to the mixture. Stir to incorporate. Put the mixture in the refrigerator for half an hour to solidify.

Once it cools down, shape it into a roll and cut it into pieces.

Melt the chocolate for the coating, over a bain-marie. If it’s very thick, add some heavy cream to dilute a little. Dip the pieces in, place them on a baking rack to drain and then put them in the fridge to cool.

More tsoureki based recipes…

Ice cream cheesecake with tsoureki and strawberry sauce

Ice cream log with tsoureki and dried fruits

Chocolate truffles with tsoureki

Enjoy!

Nanà…