Grape Nut Roll (Soutzouki)

Soutzouki (or soutzoukos) is a beloved Greek and Cypriot candy, traditionally made by dipping strings of walnuts again and again in thickened grape must until they’re cloaked in a chewy fruit coating. This is a simpler, faster take that captures the same flavor.

Grape juice and sugar boil with pectin, which is what sets the syrup into that signature soft, chewy, gummy-yet-firm texture. A little lemon juice helps the pectin set and balances the sweetness.

Cornstarch dissolved in cold water thickens it the rest of the way, so work quickly once it goes in; the mixture firms up fast as it cooks.

Ladle the thick, walnut-studded mixture onto heavy waxed paper, then lift the sides and press into a fat log. Let it set at room temperature, store it in a bag, and slice off rounds as you crave them. It’s naturally fruity, chewy, and full of Greek tradition.

Kitchen Tips

• Work fast once the cornstarch goes in; the mixture sets quickly as it cooks.
• Dissolve the citric acid or lemon in a little hot syrup first so it blends without clumping.
• Use heavy waxed paper so the sticky mixture doesn’t tear it as you roll.
• Let the roll set fully at room temperature before slicing for clean rounds.

Variations

• Use almonds or a mix of nuts in place of walnuts.
• Try pomegranate or cherry juice for a different fruit flavor.
• Roll thinner for bite-sized pieces, or thicker for traditional rounds.