Eagle's Eye Staff

A batch of the Greek dessert koulourakia.

On the contrary,  Science teacher Mr. Stanley Stellakis feels no stress during the holidays. He and his wife, Science Teacher Ms. Katie Stellakis, have been hosting Christmas parties for the past six or seven years, and they have reportedly become “part of [their] routine, something [they] look forward to”. 

His culture is represented through Christmas, through Greek appetizers and meals full of lamb. 

“Good Greek food tastes like home,” said Stellakis. 

His father was known for his candied sweet potatoes in the family and always made them for the holidays. However, after the passing of his father, he has taken on the responsibility of carrying the legacy forward. 

As an integral part of his childhood, Stellakis recalls a dessert called koulourakia that his grandmother used to make. He states repeatedly that there is “nothing special about them” but also emphasizes that “people have an emotional connection to a specific food that they remember from their childhood.” These braided sugar cookies incite nostalgia within him. 

These whimsical Greek cookies play a role in his life, even as someone generally averse to desserts一an indication of their uniqueness and flavor. 

Bake some today and see for yourself:


3 cups all-purpose flour2 teaspoons baking powder

¾ cup butter, at room temperature

¾ cup granulated sugar

1 large egg

2 egg yolks

1 teaspoon vanilla extract

1 large egg + 1 tablespoon water

Sesame seeds (optional)


1. In a large bowl, sift together flour and baking powder; set aside.

2. In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes, scraping down sides as necessary.

3. Add egg plus egg yolks and beat until well combined, then stir in vanilla.

4. Add flour gradually and stir just until a soft but not sticky dough forms. You may not need all the flour. Cover with plastic wrap and let rest for 30 minutes in the refrigerator.

5. Preheat the oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper

6. In a small bowl beat the remaining egg with 1 tablespoon of water; set aside.

7. Taking 2 teaspoons of dough, roll into 1/3-inch thick rope about 6 inches long and form into the desired shape such as twists, rings or S-shapes.

8. Place on a baking sheet two inches apart and brush with egg wash. Sprinkle with sesame seeds if desired.

9. Bake for about 15 minutes, or until golden brown.