Greek Mastelo and Honey Glazed Walnut Rings

Name: Greek Mastelo and Honey Glazed Walnut Rings
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 7 oz (198 g) unsalted butter, at room temperature; ¾ cup (150 g) granulated sugar; 1 large egg yolk, at room temperature; 3 tbsp (45 ml) mastelo wine; ½ orange, finely grated zest only; 1¾ cups (210 g) all-purpose flour; ¼ tsp (1½ g) fine sea salt; 1½ cups (180 g) walnuts, toasted, half finely chopped and half coarsely pulsed; ⅓ cup (80 ml) Greek honey; 2 tbsp (30 ml) water; ¼ tsp (½ g) ground cinnamon

From the MyKitchenBank Kitchen

Crispy-tender walnut rings infused with mastelo wine and orange zest, brushed with a silky honey glaze and studded with toasted walnut pieces. These elegant Greek-inspired cookies have a delicate crumb, subtle anise undertones, and a luxurious finish. Perfect for afternoon coffee or as a gift.

Prep: 25 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 13 min
Makes: 24 walnut rings

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Steps

Before you start

Bring butter to room temperature (about 2 hours or soften for 10 minutes)
Preheat oven to 350°F (175°C)
Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant, then finely chop half and pulse the other half into coarse crumbs
Line baking sheets with parchment paper

1
Cream butter and sugar
- In a stand mixer fitted with the paddle, beat the softened butter and sugar on medium speed for 3–4 minutes until pale and fluffy.
- Scrape down the bowl once halfway through.
- The mixture should look light and airy with a mousse-like texture.
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Ready when: Mixture is pale cream-colored and fluffy
Tip: Do not skip the creaming step; it incorporates air for a tender crumb.
2
Add egg yolk and mastelo
- With the mixer on low, add the egg yolk and beat until fully combined.
- Pour in the mastelo wine slowly and mix until the dough just comes together.
- The mixture may look slightly curdled—this is normal.
- Add the finely grated orange zest and mix for 10 seconds to distribute.
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Ready when: Dough comes together and is just combined
Tip: Slow mixing prevents overworking the dough, which would toughen it.
3
Combine dry ingredients and fold in
- In a small bowl, whisk together the flour, salt, and finely chopped walnuts.
- Switch the mixer to low and gradually add the flour mixture in two additions, mixing just until no dry flour is visible.
- Stop mixing the moment the dough comes together—do not overmix.
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Ready when: Dough is just combined with no visible dry flour
Tip: Overmixing gluten develops toughness; mix only until combined.
4
Pipe rings onto baking sheet
- Transfer the dough to a piping bag fitted with a large round tip (about ½ inch / 12 mm diameter).
- Pipe rings onto the prepared baking sheets, spacing them 1½ inches (4 cm) apart.
- You should have about 24 rings.
- Alternatively, use two forks to shape the dough into rings by spooning a mound, pressing gently with the tines, and lifting away.
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Ready when: All dough is shaped into rings
Tip: Rings should be compact and uniform in size so they bake evenly.
5
Bake walnut ringsOven 350°F / 175°C
- Place both baking sheets in the preheated 350°F (175°C) oven.
- Bake for 16–18 minutes until the rings are pale golden at the edges and set on top when lightly touched.
- They should not brown deeply.
- Rotate the sheets halfway through if your oven has hot spots.
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Ready when: Rings are pale gold at edges, tops are set and feel slightly firm
Tip: Underbaking slightly is better than overbaking—the rings will firm up as they cool.
6
Cool on baking sheets
- Remove the baking sheets from the oven and let the rings cool on the sheets for 5 minutes.
- This allows them to firm up slightly without becoming brittle.
- Transfer the rings to a wire rack to cool completely, about 15 minutes total.
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Ready when: Rings are no longer warm and are fully set
Tip: Do not move the rings while warm—they are fragile and will break.
7
Prepare honey glaze
- While the rings cool, combine the honey, water, and ground cinnamon in a small saucepan over low heat.
- Stir gently until the honey is warm and smooth, about 1–2 minutes.
- The glaze should be thin enough to brush onto the rings but not so thin that it runs off.
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Ready when: Glaze is warm and smooth
Tip: Do not boil the honey or it will lose its delicate floral notes.
8
Brush glaze and garnish
- Using a pastry brush or the back of a teaspoon, generously brush the warm glaze over the top and sides of each cooled walnut ring.
- Immediately sprinkle the coarsely pulsed walnut pieces over the glaze while it is still wet so they adhere.
- Let the glaze set for 10 minutes at room temperature.
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Ready when: Glaze is tacky but no longer wet, and walnuts are firmly adhered
Tip: Work quickly so the glaze doesn't cool and harden before the walnuts stick.

Good to know

Tips

Mastelo is a Greek wine made from the Muscat grape with natural resin and anise notes; it is essential to the authentic flavor. If unavailable, order online or substitute as noted.
Do not overbake the rings. They continue to firm up as they cool, so remove them when they are still pale and just set to the touch.
Toast the walnuts yourself for the best flavor and control. Pre-toasted walnuts from a store may be stale.
For a more decadent version, dust the cooled rings with a light coating of powdered sugar or drizzle with a second, thinner layer of glaze.

Make ahead

The dough can be prepared up to 24 hours ahead. After creaming the butter and sugar and adding the wet ingredients, cover the dough and refrigerate. Let it come to room temperature for 10 minutes before piping. Alternatively, pipe the rings, cover the baking sheets with plastic wrap, and refrigerate for up to 8 hours before baking.

Storage & reheating

Store in an airtight container at room temperature for up to 4 days. The rings soften slightly over time as they absorb ambient moisture. To restore crispness, warm them in a 300°F (150°C) oven for 2 minutes. Refrigerate for up to 1 week. Do not freeze (the glaze becomes sticky when thawed).

Substitutions

mastelo wine → dry white wine (such as Sauvignon Blanc) mixed with a pinch of ground anise or fennel seeds. Mastelo has a distinctive anise note, so adding spice to white wine mimics the flavor. Use the same volume.
walnuts → toasted skinned hazelnuts or almonds. Use the same weight and toasting method. The rings will have a lighter, less earthy flavor.
Greek honey → golden agave nectar or light corn syrup. The glaze will be slightly less floral but equally glossy. Consistency should be similar.
orange → lemon zest or 1 teaspoon of ground coriander. Lemon adds brightness; coriander adds spice. Either complements the mastelo wine.