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How long do kourabedies last?

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voula_slat

Active member
I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!
 
I've stored in airtight containers and they've kept well for several weeks.
 
Kourabiedes are perfect for making ahead, as they can stay fresh for up to 2-3 weeks if stored properly! After baking and coating them in powdered sugar, let them cool completely. Store them in an airtight container at room temperature, layering them with parchment paper to prevent sticking. Avoid the fridge, as it can dry them out or affect their texture.

If you want to extend their freshness even further, freezing is a fantastic option. You can freeze kourabiedes either before or after baking. If freezing after baking, let them cool, coat them lightly with sugar, and place them in freezer-safe containers with parchment layers. When ready to serve, thaw them at room temperature and give them a fresh dusting of powdered sugar for that festive look.
 
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Making Greek Lemon Potatoes

I can't seem to get it right - mine never get crispy! This is the recipe I use. What do you think? Are the promotions okay? The technique?

Greek Lemon Potatoes​


Ingredients​

  • 2½–3 lbs Yukon Gold or yellow potatoes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1½ tsp dried oregano (Greek oregano if you have it)
  • 1 tsp salt (or to taste)
  • Freshly ground black pepper
  • ½ cup water or chicken broth

Instructions​

  1. Preheat oven to 400°F
  2. Cut the potatoes in wedges. Peel if you want to (don't have to).
  3. Arrange potatoes snugly in a large roasting pan (single layer if possible).
  4. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour mixture over potatoes, then add water or broth around them (not on top).
  6. Toss gently to coat.
  7. Roast uncovered for 40–45 minutes, turning once halfway.
  8. Raise heat to 425°F and roast another 10–15 minutes until deeply golden.
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