Greek Fest: If You Can’t Afford Visiting Greece, Greece Will Come To You.

This weekend marks the sixth annual Central Georgia Greek Festival in Macon! We had Mike Cantrell, this year’s co-chairman, on the show to talk about the sights, sounds and tastes of Greece and why you should go! Marco gave his approval to ALL the food which was brought on 41 Today.  Here are the whens and wheres for the festival, and the recipes for the food which was brought on the show.

When: Oct 18 – 20th

Times: 11am – 10pm on the 18th and 19th, 11am – 3pm on the 20th.

Where: 859 First St, Macon GA, next to the Medical Center of Central Georgia (MCCG)






2 pounds walnuts, finely chopped

1 cup sugar

1 teaspoon cinnamon

½teaspoon ground cloves

1½ pounds phyllo dough

1 pound butter, melted

1 recipe Greek pastry syrup, cooled (recipe follows)


Makes about 4 dozen pieces, depending on size.

In a bowl, add sugar, walnuts and spices. Butter an 11-by-17-inch pan and layer six sheets of phyllo dough in the pan, brushing the top of each with melted butter as you lay them in the pan. Sprinkle 1/3 of the walnut mixture over the dough. Add 6 more sheets of phyllo, again buttering between the layers. Sprinkle with another 1/3 of the nut mixture, followed by a layer of 6 more sheets of buttered phyllo. Spread the final 1/3 of the nut mixture over, and top with the remaining phyllo sheets, buttering between the layers and buttering the top of the final sheet. Refrigerate for 15 minutes, then use a sharp knife tip to score the score the top of the pastry into diamond shapes. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven. Cut baklava along score marks. Pour cooled syrup onto hot baklava. Let set for several hours or overnight to allow pastry to absorb the syrup.



3 cups sugar

2 cups cold water

2 tablespoons honey

1 teaspoon lemon juice

1 cinnamon stick

1 tablespoon whole cloves


Makes enough for 1 tray of pastry.

Combine sugar and water in a saucepan. Bring to a boil; boil for 15 minutes. Add remaining ingredients and simmer for 5 minutes more. Set aside to cool. Strain to remove cinnamon stick and cloves before using.





1 cup butter
½ cup shortening
2 ½ cups sugar
½ cup heavy cream
6 eggs, well-beaten
1 tablespoon vanilla
5 teaspoons baking powder
8 cups sifted flour


With electric beater, cream butter, shortening, and sugar until fluffy. Add cream, well-beaten eggs, and vanilla; blend thoroughly. Remove from mixer; add baking powder, and enough sifted flour to make a soft, non-sticky dough. Knead a few minutes until smooth. Pinch off pieces of dough and shape as desired. Place on greased cookie sheets; brush with beaten egg yolk, or milk, and sprinkle with sesame seeds. Bake at 350 for 20 minutes, or until lightly browned. Makes about 8 dozen.






1 pound sweet butter

½ cup powdered sugar

1 egg yolk

1 jigger whiskey

1 teaspoon vanilla

½ teaspoon almond extract

6 tablespoons toasted almonds, chopped fine

4 cups sifted flour

3 cups sifted confectioners’ sugar



Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, flavorings, and almonds, beating until well-blended. Remove from beater, and gradually add sifted flour to make a soft dough. Pinch off pieces of dough and shape carefully into various designs, crescent, round, etc. Place on ungreased cookie sheet 1-inch apart. Bake in oven at 350 for 20 minutes, or until very lightly browned. Allow to cool slightly before removing from baking sheet. Carefully place on flat surface, which has been sprinkled with confectioners’ sugar. Sprinkle confectioners’ sugar over cookies. Cool. Makes 5 dozen.


FINIKIA (our guest’s favorite!)


¼ pound butter

1½ cups vegetable oil

1 cup sugar

1 cup orange juice

5 teaspoons baking powder

¾ teaspoon baking soda

1 tablespoon cinnamon

6-7 cups flour

1 pound finely ground nuts

1 teaspoon cinnamon


Beat butter, oil, and sugar together for 5 minutes. Slowly add orange juice and blend well. Sift flour with cinnamon, baking powder and soda, and stir into mixture. Knead until mixture forms a ball and leaves sides of the bowl, adding more flour, if necessary. Pink off small pieces of dough, flatten in palm of hand, and roll into oval shapes. Place on ungreased cookie sheet; bake in oven at 350 for about 20 to 25 minutes. Cool.

Dip 4 or 5 Finikia in simmering syrup for a few minutes, turning several times. With slotted spoon, remove cookies and place in colander to drain slightly. Combine 4 cups finely crushed nuts, 1 teaspoon cinnamon, and 1 tablespoon sugar. Roll dipped Finikia in nut mixture, and place on flat surface to cool. Makes 5 dozen.



2 cups sugar

1 cup water

8 ounces honey

2 tablespoons lemon


Boil sugar and water for 10 minutes. Add honey and lemon juice, and cook 5 minutes longer. Lower heat, and allow syrup to simmer while dipping Finikia.





October 17, 2013 | Posted in