Clafoutis aux Cerises (Cherry Clafoutis) vs Koulourakia: Traditional Greek Butter Cookies

Both desserts lean on milk, butter, eggs and vanilla, yet use them in opposite proportions. The clafoutis is mostly liquid: eggs whisked with sugar, then milk and heavy cream, form a thin batter poured over fresh cherries and baked until puffed, golden at the edges and tender, with butter merely greasing the dish. Koulourakia start from a generous base of butter creamed with sugar, with baking powder for lift, only a splash of milk and optional orange zest; the dough is twisted into shapes, brushed with egg wash and baked until golden and firm. One is a fruity dessert best served warm and dusted with powdered sugar; the other is a buttery cookie that keeps for up to a week.