{"id":10200,"date":"2026-03-08T19:24:26","date_gmt":"2026-03-08T19:24:26","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10200"},"modified":"2026-03-08T19:24:26","modified_gmt":"2026-03-08T19:24:26","slug":"homemade-kok","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/homemade-kok\/","title":{"rendered":"Homemade Kok"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The final part of the trilogy &#8220;<a href=\"https:\/\/foodurismo.com\/cms\/samali\/\">samali<\/a> <a href=\"https:\/\/foodurismo.com\/cms\/pasteli\/\">pasteli<\/a> kok&#8221; is here! A new recipe for irresistible kok! This beloved retro pastry, which, just between us, is the best of the trilogy!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I have never managed to eat just one kok; usually the number was three or four.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9197\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN3-960x540.jpg\" alt=\"\u03ba\u03bf\u03ba \u03b3\u03bb\u03c5\u03ba\u03cc\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN3.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">My most vivid memory of kok is after Sunday lunch, when we were usually already stuffed, and then we would open the box with the kok and \u00e9clairs from Schizas in Patissia, as if we had been hungry and dessert would be what finally filled us.<\/span><\/p><div id=\"foodu-2913161308\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">\u201cSave room for dessert\u201d was always someone\u2019s suggestion at the table. Of course, whoever said it was never listened to, nor did they follow it themselves, after all.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Schizas\u2019 kok were magical! Fresh, slightly sweet, without you even realizing they had syrup. They were airy and fluffy, with a delicate cream and a glaze that shone.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9196\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN4-960x540.jpg\" alt=\"\u03ba\u03bf\u03ba \u03b3\u03bb\u03c5\u03ba\u03cc\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN4.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">That is exactly why I set out to make them at home, and I did not regret it at all!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They turned out very fluffy, with just enough syrup to give them a light sweetness, the pastry cream was velvety, and the glaze soft and shiny!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I honored them properly! Again, I stopped at three or four each time I opened the fridge to get\u2014just\u2014one!<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9212\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ylika-960x540.jpg\" alt=\"\u03c5\u03bb\u03b9\u03ba\u03ac \u03b3\u03b9\u03b1 \u03ba\u03bf\u03ba\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ylika-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ylika-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ylika-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ylika.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h2><strong>For the Dough<\/strong><\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">6 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">120 g sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">120 g all-purpose flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">60 g cornstarch<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 vanilla packet<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u2153 tsp salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp baking powder<\/span><\/li>\n<\/ul>\n<h2><strong>For the Pastry Cream<\/strong><\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">300 ml fresh whole milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">300 ml full-fat cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">80 g cornstarch<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 g sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 egg yolks<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 vanilla packet<\/span><\/li>\n<\/ul>\n<h2><strong>For the Chocolate Glaze<\/strong><\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">200 g couverture chocolate<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 ml full-fat cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp cow\u2019s butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp honey<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a tiny pinch of salt<\/span><\/li>\n<\/ul>\n<h2><strong>For the Syrup<\/strong><\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">120 g sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">120 ml water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a few drops of lemon juice<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tbsp cognac<\/span><\/li>\n<\/ul>\n<p>With the automatic ingredient converter from Foodurismo, easily see, for every recipe, how many grams or ml correspond to each cup. Try it <a href=\"https:\/\/foodurismo.com\/cms\/cups-grams-converter-by-foodurismo\/\">here<\/a>!<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_73387\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/LIw1xFIGCak?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<h2><strong>Instructions<\/strong><\/h2>\n<h2><span style=\"font-weight: 400;\">How to Make Fluffy Dough for Kok<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Separate the eggs into yolks and whites.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In one bowl, pour in the egg whites and beat them with the mixer together with one-third of the sugar.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9211\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_marega1-960x540.jpg\" alt=\"\u03bc\u03b1\u03c1\u03ad\u03b3\u03ba\u03b1\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_marega1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_marega1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_marega1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_marega1.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">We want a stiff meringue.<\/span><span style=\"font-weight: 400;\"> Transfer it to a bowl and set it aside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the same bowl where we beat the meringue, add the egg yolks together with the remaining sugar. Add the salt and vanilla.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9210\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_AVGA-960x540.jpg\" alt=\"\u03bc\u03b5\u03af\u03b3\u03bc\u03b1 \u03bc\u03b5 \u03b1\u03b2\u03b3\u03ac\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_AVGA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_AVGA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_AVGA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_AVGA.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Beat until the mixture becomes pale and fluffy.<\/span><\/p><div id=\"foodu-679306969\" class=\"foodu-mid_article foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"4141361771\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">Meanwhile, place the flour, cornstarch, and baking powder into a sieve.<\/span><\/p>\n<h2>The Importance of Folding the Meringue into the Mixture<\/h2>\n<p><span style=\"font-weight: 400;\">At this point, fold the meringue and the flour mixture into the egg mixture alternately.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">First add some meringue and fold with a spatula, then add a little flour and fold again. Continue this process until all the meringue and flour mixture are used up. Do not stir the batter; fold it so that it keeps the air inside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We want a very airy mixture so that it rises properly during baking.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take a piping bag and fill it with the mixture.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9209\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_MIX-960x540.jpg\" alt=\"\u039a\u03ac\u03bd\u03bf\u03c5\u03bc\u03b5 \u03c1\u03bf\u03b6\u03ad\u03c4\u03b5\u03c2 \u03c3\u03b5 \u03ad\u03bd\u03b1 \u03c1\u03b7\u03c7\u03cc \u03c4\u03b1\u03c8\u03af\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_MIX-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_MIX-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_MIX-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_MIX.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Pipe rosettes onto a shallow baking tray lined with baking paper.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Leave space between them so they do not join during baking.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bake in a preheated oven with fan at 170\u00b0C for 12\u201315 minutes, depending on the size of the rosettes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9200\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_DOUGH3-960x540.jpg\" alt=\"\u038c\u03c4\u03b1\u03bd \u03bf\u03b9 \u03c1\u03bf\u03b6\u03ad\u03c4\u03b5\u03c2 \u03c8\u03b7\u03b8\u03bf\u03cd\u03bd, \u03c4\u03b9\u03c2 \u03b1\u03ba\u03bf\u03c5\u03bc\u03c0\u03ac\u03bc\u03b5 \u03c3\u03b5 \u03c3\u03c7\u03ac\u03c1\u03b1\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_DOUGH3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_DOUGH3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_DOUGH3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_DOUGH3.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Once baked, place them on a wire rack to cool completely.<\/span><\/p>\n<h2><strong>Prepare the Pastry Cream<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Place a small saucepan on the heat. Add two-thirds of the milk and keep the rest aside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour in all the cream.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add half the sugar to the saucepan with the milk. Let everything heat well.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a bowl, add the remaining sugar, cornstarch, vanilla, and egg yolks and mix. Finally, pour in the milk that you had kept aside. Mix well so that all the ingredients dissolve and combine fully.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">With a ladle, take a little of the hot milk and pour it gradually into the egg mixture while whisking vigorously.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour about half of the hot milk into the egg mixture, following a process similar to egg-lemon sauce.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In this way, the temperatures of the two different mixtures\u2014the one in the bowl and the one in the saucepan\u2014become balanced.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the bowl mixture into the saucepan, passing it through a fine strainer.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9206\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_PASTRY-CREAM-960x540.jpg\" alt=\"\u03ba\u03c1\u03ad\u03bc\u03b1 \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae\u03c2\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_PASTRY-CREAM-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_PASTRY-CREAM-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_PASTRY-CREAM-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_PASTRY-CREAM.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Continue stirring the mixture in the saucepan until it thickens.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the pastry cream into a bowl, cover it with plastic wrap, and leave it to cool completely.<\/span><\/p>\n<h2><strong>Prepare the Syrup<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">In a small saucepan, add the water and sugar and boil for 2 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Remove from the heat and add the lemon juice and cognac.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Let the syrup cool.<\/span><\/p>\n<h2><strong>Prepare the Chocolate Glaze<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">In a small saucepan, add the couverture chocolate in pieces, the cream, the butter, and the honey.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Stir the ingredients over medium to low heat until they melt completely and you have a smooth glaze.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the glaze into a bowl and let it cool slightly.<\/span><\/p>\n<h2><strong>Syrup the Kok<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9205\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_SIROP-960x540.jpg\" alt=\"\u03c3\u03b9\u03c1\u03b9\u03bf\u03c0\u03b9\u03ac\u03b6\u03bf\u03c5\u03bc\u03b5 \u03c4\u03b1 \u03ba\u03bf\u03ba\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_SIROP-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_SIROP-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_SIROP-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_SIROP.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Dip a pastry brush into the syrup and lightly moisten the inside surface of each kok.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We do not want it soaked, only lightly syrupy.<\/span><\/p>\n<h2><strong>Assemble the Kok<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Put the pastry cream into a piping bag with a wide tip.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9204\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL1-960x540.jpg\" alt=\"\u0393\u03b5\u03bc\u03af\u03b6\u03bf\u03c5\u03bc\u03b5 \u03c4\u03b9\u03c2 \u03bc\u03b9\u03c3\u03ad\u03c2 \u03c1\u03bf\u03b6\u03ad\u03c4\u03b5\u03c2 \u03bc\u03b5 \u03c4\u03b7\u03bd \u03ba\u03c1\u03ad\u03bc\u03b1 \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae\u03c2\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL1.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Fill half of the rosettes with the pastry cream.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9203\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL2-960x540.jpg\" alt=\"\u03a3\u03ba\u03b5\u03c0\u03ac\u03b6\u03bf\u03c5\u03bc\u03b5 \u03bc\u03b5 \u03c4\u03b9\u03c2 \u03c5\u03c0\u03cc\u03bb\u03bf\u03b9\u03c0\u03b5\u03c2 \u03c1\u03bf\u03b6\u03ad\u03c4\u03b5\u03c2\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FILL2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Cover them with the remaining rosettes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Arrange the kok on a platter and place them in the freezer for 20\u201330 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We do this so that the kok set and can be dipped more easily into the chocolate glaze.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9202\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ASSEMBLE1-960x540.jpg\" alt=\"\u03b2\u03bf\u03c5\u03c4\u03ac\u03bc\u03b5 \u03c4\u03b1 \u03ba\u03bf\u03ba \u03c3\u03c4\u03bf \u03b3\u03bb\u03ac\u03c3\u03bf\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ASSEMBLE1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ASSEMBLE1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ASSEMBLE1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_ASSEMBLE1.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Take the kok one by one and dip them into the glaze, then place them on a tray.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9193\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN7-960x540.jpg\" alt=\"\u03ba\u03bf\u03ba\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN7-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN7-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN7-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN7.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Alternatively, you can spoon the chocolate glaze over the kok.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9198\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN2-960x540.jpg\" alt=\"\u03ba\u03bf\u03ba\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>To stay instantly updated with everything new from us, follow Foodurismo on <a href=\"https:\/\/www.facebook.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, on <a href=\"https:\/\/www.instagram.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">instagram<\/a>, on <a href=\"https:\/\/gr.pinterest.com\/foodurismocom\/\" target=\"_blank\" rel=\"noopener noreferrer\">pinterest<\/a>, and also <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe<\/a> to the Foodurismo channel on <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">youtube<\/a><\/p>\n<p>Find the recipe on our YouTube channel:<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_43711\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/LIw1xFIGCak?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"foodu-3660871303\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The final part of the trilogy &#8220;samali pasteli kok&#8221; is here! A new recipe for irresistible kok! This beloved retro pastry, which, just between us, is the best of the trilogy! I have never managed to eat just one kok; usually the number was three or four. My most vivid memory of kok is after [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[280],"tags":[2699,2695,2697],"class_list":["post-10200","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-dessert","tag-greek-pastry","tag-kok","tag-retro","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Kok - foodurismo.com<\/title>\n<meta name=\"description\" content=\"A new recipe for irresistible kok! This beloved retro pastry, which, just between us, is the best of the trilogy!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodurismo.com\/cms\/homemade-kok\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Homemade Kok - foodurismo.com\" \/>\n<meta name=\"twitter:description\" content=\"A new recipe for irresistible kok! This beloved retro pastry, which, just between us, is the best of the trilogy!\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN5_NO.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@foodurismo\" \/>\n<meta name=\"twitter:site\" content=\"@foodurismo\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\u039a\u0399\u039a\u0397\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Homemade Kok - foodurismo.com","description":"A new recipe for irresistible kok! 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This beloved retro pastry, which, just between us, is the best of the trilogy!","twitter_image":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN5_NO.jpg","twitter_creator":"@foodurismo","twitter_site":"@foodurismo","twitter_misc":{"Written by":"\u039a\u0399\u039a\u0397","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/#article","isPartOf":{"@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/"},"author":{"name":"\u039a\u0399\u039a\u0397","@id":"https:\/\/foodurismo.com\/cms\/#\/schema\/person\/4030de91b610b03406e0c6436eed6da3"},"headline":"Homemade Kok","datePublished":"2026-03-08T19:24:26+00:00","mainEntityOfPage":{"@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/"},"wordCount":970,"publisher":{"@id":"https:\/\/foodurismo.com\/cms\/#\/schema\/person\/4030de91b610b03406e0c6436eed6da3"},"image":{"@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/#primaryimage"},"thumbnailUrl":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN5_NO.jpg","keywords":["greek pastry","kok","retro"],"articleSection":["DESSERT"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/","url":"https:\/\/foodurismo.com\/cms\/homemade-kok\/","name":"Homemade Kok - foodurismo.com","isPartOf":{"@id":"https:\/\/foodurismo.com\/cms\/#website"},"primaryImageOfPage":{"@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/#primaryimage"},"image":{"@id":"https:\/\/foodurismo.com\/cms\/homemade-kok\/#primaryimage"},"thumbnailUrl":"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2025\/09\/KOK_FIN5_NO.jpg","datePublished":"2026-03-08T19:24:26+00:00","description":"A new recipe for irresistible kok! 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\u03b1\u03c1\u03ba\u03b5\u03c4\u03ac \u03ac\u03c3\u03c4\u03b1\u03c4\u03b1 \u03c9\u03c1\u03ac\u03c1\u03b9\u03b1, \u03ba\u03b1\u03b8\u03cc\u03c4\u03b9 \u03b5\u03c1\u03b3\u03ac\u03b6\u03bf\u03bc\u03b1\u03b9 \u03c3\u03b5 \u03c4\u03b7\u03bb\u03b5\u03bf\u03c0\u03c4\u03b9\u03ba\u03cc \u03c3\u03c4\u03b1\u03b8\u03bc\u03cc. \u0397 \u03b9\u03b4\u03b9\u03b1\u03af\u03c4\u03b5\u03c1\u03b7 \u03c3\u03c7\u03ad\u03c3\u03b7 \u03bc\u03bf\u03c5 \u03bc\u03b5 \u03c4\u03bf \u03c6\u03b1\u03b3\u03b7\u03c4\u03cc \u03ba\u03b1\u03b9 \u03b4\u03b7 \u03bc\u03b5 \u03c4\u03bf \u03bc\u03b1\u03b3\u03b5\u03af\u03c1\u03b5\u03bc\u03b1 \u03be\u03b5\u03ba\u03b9\u03bd\u03ac\u03b5\u03b9 \u03b1\u03c1\u03ba\u03b5\u03c4\u03ac \u03bd\u03c9\u03c1\u03af\u03c2... \u03a0\u03ac\u03bd\u03c4\u03b1 \u03bc\u03bf\u03c5 \u03ac\u03c1\u03b5\u03c3\u03b5 \u03bd\u03b1 \u03c0\u03b1\u03c1\u03b1\u03c4\u03b7\u03c1\u03ce \u03ba\u03b1\u03b9 \u03bd\u03b1 \u03b2\u03bf\u03b7\u03b8\u03ac\u03c9 \u03c3\u03c4\u03b7\u03bd 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