Grandma Sevda’s Medenki!

Eco, soft, organic, lovely sweets from the town of Knezha – the hit of the Northwest!

The classic Bulgarian recipe for medenki – fragrant honey and cinnamon cookies, sandwiched in pairs with a walnut and butter filling. A favorite childhood flavor that never goes out of style.

Ingredients

• 2 eggs
• ½ cup sugar
• ½ cup honey
• ½ cup vegetable oil
• 2 packets vanilla sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• Flour – as much as needed for a soft dough

Preparation

1. Whisk the eggs with the sugar.
2. Add the honey and oil and mix well.
3. Add the vanilla, baking soda, and cinnamon.
4. Gradually add the flour until you get a soft dough that doesn’t stick to your hands.
5. Shape small walnut-sized balls and arrange them on a baking tray lined with parchment paper.
6. Bake in a preheated oven at 180°C (355°F) until golden brown.
7. While the medenki are still warm, use a small spoon to hollow out the center of each cookie. Save all the crumbs – they are an important ingredient for the filling.

Filling

• 1 cup fresh milk
• 125 g butter (1 stick)
• ½ cup ground walnuts
• The crumbs hollowed out from the medenki

Preparing the Filling

1. Mix the butter, walnuts, and crumbs together.
2. Gradually add the fresh milk until you get a thick, smooth mixture.
3. Fill the hollowed medenki with the filling and sandwich them together in pairs.

Result

The finished medenki are soft on the inside, with a slightly crispy crust on the outside and a rich flavor of honey and cinnamon. The walnut and butter filling makes them even juicier and more aromatic. They are perfect for a holiday table or to enjoy with coffee.

Important: The medenki must rest in the refrigerator for at least 24 hours so they can soften.