25+ Must-Try Easter Greek Dessert Recipes to Warm Your Heart

Easter is a time for celebration, reflection, and, of course, indulgence in delicious food.

In Greece, Easter desserts are not only a sweet end to a festive meal but also a part of the cultural traditions that have been passed down through generations.

Whether you’re looking to make something special for your family gathering or simply want to explore new and exciting flavors, Greek Easter desserts are a perfect choice.

From flaky pastries to honey-soaked treats, Greek sweets offer a delightful combination of textures and flavors that are sure to impress your guests.

In this article, we’ll explore 25+ traditional and modern Greek Easter dessert recipes that will bring a touch of Greece to your holiday table.

25+ Must-Try Easter Greek Dessert Recipes to Warm Your Heart

Greek Easter desserts are a true representation of the country’s rich culinary heritage, blending simple ingredients with layers of flavor.

Whether it’s the buttery sweetness of a Baklava, the indulgence of Loukoumades, or the comforting appeal of Karydopita, these desserts are perfect for making your Easter celebration even more special.

Each recipe offers a unique taste of Greece, with many of them deeply rooted in religious and cultural traditions.

So, if you’re looking to add something unique and delicious to your holiday menu, these 25+ Easter Greek dessert recipes are sure to deliver.

Gather your ingredients, roll up your sleeves, and prepare to enjoy some of the most delightful sweets Greece has to offer!

Galaktoboureko (Greek Custard Pie)

Galaktoboureko is a rich and creamy Greek dessert made with layers of flaky phyllo dough and a velvety semolina custard, soaked in a fragrant syrup. This traditional treat is perfect for Easter, offering a balance of sweetness and warmth from the citrus and cinnamon-infused syrup. It’s a dessert that celebrates the spirit of togetherness and indulgence.

Ingredients
For the custard:

• 1 liter whole milk
• 100g fine semolina
• 150g granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• Zest of 1 orange

For the phyllo:

• 10 sheets of phyllo dough
• 150g unsalted butter, melted

For the syrup:

• 200g granulated sugar
• 150ml water
• Juice of 1 lemon
• 1 cinnamon stick

Instructions

1. Prepare the custard: Heat the milk and sugar in a pot over medium heat. Gradually add the semolina, stirring constantly until it thickens. Remove from heat and whisk in the eggs, vanilla, and orange zest. Let it cool slightly.
2. Layer the phyllo: Grease a baking dish and layer 5 sheets of phyllo, brushing each with melted butter. Pour the custard over the phyllo and cover with the remaining sheets, brushing each with butter. Tuck the edges neatly.
3. Bake: Preheat the oven to 180°C (350°F) and bake for 45-50 minutes, or until golden brown.
4. Prepare the syrup: While the pie bakes, simmer sugar, water, lemon juice, and cinnamon in a pot until the sugar dissolves.
5. Assemble: Pour the warm syrup over the hot pie and let it soak for at least 30 minutes before serving.

Galaktoboureko is a showstopper on any Easter table. Its creamy filling and syrupy layers make it a heavenly indulgence that your guests will remember long after the meal is over.

Tsoureki (Greek Easter Sweet Bread)

Tsoureki is a braided sweet bread traditionally enjoyed during Greek Easter. With its soft, fluffy texture and aromatic notes of orange, mahleb, and mastic, this bread is a symbolic and flavorful part of the celebration. It’s typically served plain or with a touch of butter and jam, making it a versatile addition to your Easter menu.

Ingredients

• 500g bread flour
• 100g granulated sugar
• 1 packet (7g) instant yeast
• 200ml warm milk
• 2 eggs
• 75g unsalted butter, melted
• Zest of 1 orange
• 1 tsp mahleb (optional)
• 1/2 tsp mastic powder (optional)
• 1 red-dyed Easter egg (optional for decoration)

Instructions

1. Activate the yeast: Mix warm milk, yeast, and 1 tbsp sugar in a bowl. Let it sit for 10 minutes until frothy.
2. Mix the dough: In a large bowl, combine flour, sugar, orange zest, mahleb, and mastic. Add the yeast mixture, eggs, and melted butter. Knead until smooth.
3. Proof the dough: Cover the dough with a damp cloth and let it rise for 2 hours, or until doubled in size.
4. Shape the bread: Divide the dough into three pieces, roll them into ropes, and braid them. Place the braid on a baking sheet and let it rise for another 30 minutes.
5. Bake: Preheat the oven to 180°C (350°F). Brush the bread with an egg wash and bake for 25-30 minutes, or until golden brown.

Tsoureki is more than just a dessert; it’s a cherished Easter tradition. Its unique flavors and beautiful braided shape symbolize renewal and rebirth, making it a meaningful and delicious part of your celebration.

Melomakarona (Honey-Drenched Cookies)

Melomakarona are spiced Greek cookies soaked in honey syrup and topped with crushed walnuts. Although traditionally made during Christmas, these cookies are a delightful addition to an Easter dessert spread. With their warm flavors of cinnamon, orange, and cloves, they embody the comforting sweetness of Greek celebrations.

Ingredients
For the cookies:

• 500g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 150ml olive oil
• 100ml orange juice
• Zest of 1 orange
• 100g granulated sugar

For the syrup:

• 200g honey
• 150g granulated sugar
• 150ml water
• 1 cinnamon stick

For topping:

• 100g crushed walnuts

Instructions

1. Prepare the dough: In a large bowl, mix flour, baking powder, cinnamon, and cloves. In another bowl, whisk together olive oil, orange juice, zest, and sugar. Gradually combine the wet and dry ingredients to form a dough.
2. Shape the cookies: Preheat the oven to 180°C (350°F). Shape the dough into oval cookies and place them on a baking sheet. Bake for 20-25 minutes.
3. Prepare the syrup: In a pot, simmer honey, sugar, water, and cinnamon until the sugar dissolves.
4. Soak the cookies: Dip the warm cookies into the syrup, ensuring they absorb the liquid, then place them on a plate and sprinkle with walnuts.

Melomakarona are a delightful treat for Easter, offering a perfect balance of spice, sweetness, and crunch. These cookies are a simple yet elegant way to share the joy of Greek traditions with your family and friends.

Karydopita (Greek Walnut Cake)

Karydopita is a moist and flavorful walnut cake soaked in a rich syrup. This cake combines the earthy taste of walnuts with the warmth of cinnamon, creating a dessert that is both comforting and satisfying. Traditionally made for festive occasions like Easter, it offers a unique alternative to typical Easter cakes.

Ingredients
For the cake:

• 200g walnuts, finely chopped
• 200g semolina
• 150g sugar
• 3 eggs
• 250ml olive oil
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp vanilla extract

For the syrup:

• 200g sugar
• 250ml water
• 1 cinnamon stick
• 1 tbsp lemon juice

Instructions

1. Prepare the cake batter: Preheat the oven to 180°C (350°F). In a bowl, mix the walnuts, semolina, cinnamon, baking powder, and sugar. In a separate bowl, whisk together the eggs, olive oil, and vanilla extract. Combine the wet and dry ingredients until smooth.
2. Bake the cake: Pour the batter into a greased baking dish and bake for 35-40 minutes, or until a toothpick comes out clean.
3. Make the syrup: While the cake is baking, prepare the syrup by combining sugar, water, cinnamon stick, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes.
4. Soak the cake: Once the cake is baked, remove it from the oven and immediately pour the hot syrup over the warm cake. Let it absorb the syrup and cool before serving.

Karydopita is a heartwarming dessert that combines the richness of walnuts and cinnamon with the sweetness of syrup. Its moist texture and bold flavors make it a standout at any Easter celebration. A perfect treat for those who enjoy nutty desserts.

Loukoumades (Greek Honey Puffs)

Loukoumades are small, golden-brown fried dough balls drenched in honey syrup, often served as a festive treat. These delicious bite-sized desserts are crispy on the outside and soft and fluffy on the inside. With their sweet honey and cinnamon coating, loukoumades are a fun and indulgent way to celebrate Easter with friends and family.

Ingredients

• 500g all-purpose flour
• 1 packet (7g) instant yeast
• 1 tsp sugar
• 1 tsp salt
• 300ml warm water
• 2 tbsp olive oil
• Vegetable oil for frying

For the syrup:

• 250g honey
• 100g sugar
• 200ml water
• 1 tsp ground cinnamon

Instructions

1. Prepare the dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, stirring to form a sticky dough. Cover and let it rise for 1-2 hours, or until doubled in size.
2. Fry the dough: Heat vegetable oil in a deep pan to 180°C (350°F). Using a spoon, drop small portions of dough into the hot oil and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
3. Make the syrup: In a saucepan, combine honey, sugar, water, and cinnamon. Bring to a boil, then reduce the heat and simmer for 5-7 minutes.
4. Coat the loukoumades: Once the dough puffs are fried, dip them into the hot syrup and let them soak for a few seconds. Serve immediately, sprinkled with a little cinnamon if desired.

Loukoumades are the epitome of indulgence—crispy, light, and drenched in sweet syrup. They are the perfect finger food for Easter, sure to delight everyone with their addictive sweetness. These honey puffs will add a touch of Greek charm to your holiday festivities.

Ravani (Greek Semolina Cake)

Ravani is a traditional Greek semolina cake that’s light, fluffy, and moist, with a syrupy sweetness. Infused with citrus zest and a hint of vanilla, this cake is a refreshing dessert for Easter. It’s easy to prepare and always a hit with guests, especially when served chilled after it has absorbed the syrup.

Ingredients

• 200g semolina
• 200g sugar
• 4 eggs
• 200ml yogurt
• 100ml vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• Zest of 1 lemon

For the syrup:

• 250g sugar
• 250ml water
• Juice of 1 lemon
• 1 cinnamon stick

Instructions

1. Prepare the cake batter: Preheat the oven to 180°C (350°F). In a bowl, whisk together the eggs, sugar, yogurt, oil, and vanilla. Gradually add the semolina, baking powder, and lemon zest, mixing until smooth.
2. Bake the cake: Pour the batter into a greased baking dish and bake for 30-35 minutes, or until golden and a toothpick comes out clean.
3. Make the syrup: While the cake bakes, combine sugar, water, lemon juice, and cinnamon stick in a saucepan. Bring to a boil and simmer for 10 minutes.
4. Soak the cake: Once the cake is baked, remove it from the oven and pour the hot syrup over it. Let it soak and cool for at least 1 hour before serving.

Ravani is a comforting, citrusy dessert that adds a refreshing touch to any Easter celebration. Its soft texture and syrupy sweetness make it a beloved dessert, perfect for enjoying with family. It’s a dessert that pairs beautifully with coffee or as a sweet ending to an Easter meal.

Bougatsa (Greek Custard-Filled Pastry)

Bougatsa is a classic Greek pastry made with flaky phyllo dough and filled with a sweet custard filling. This dessert is traditionally enjoyed in northern Greece, particularly during Easter. It’s often dusted with powdered sugar or cinnamon, adding to its irresistible charm. Whether served warm or cold, Bougatsa will surely be a hit on your Easter table.

Ingredients
For the custard filling:

• 500ml whole milk
• 100g granulated sugar
• 3 large egg yolks
• 40g cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon

For the pastry:

• 10 sheets of phyllo dough
• 150g unsalted butter, melted
• Powdered sugar, for dusting
• Ground cinnamon, for dusting (optional)

Instructions

1. Prepare the custard: In a saucepan, combine the milk, sugar, egg yolks, and cornstarch. Whisk continuously over medium heat until the mixture thickens and forms a creamy custard. Remove from heat and stir in the vanilla and lemon zest. Let the custard cool completely.
2. Assemble the Bougatsa: Preheat the oven to 180°C (350°F). Brush a baking dish with melted butter and layer 5 sheets of phyllo, brushing each with butter. Spread a layer of custard over the phyllo and then cover with the remaining phyllo sheets, again brushing each sheet with butter. Tuck in the edges and score the top into squares for easy serving.
3. Bake: Bake for 30-40 minutes or until the pastry is golden and crispy.
4. Serve: Dust with powdered sugar and cinnamon before serving.

Bougatsa’s delicate layers of crispy phyllo and creamy custard make it a decadent treat perfect for Easter. It’s a delightful pastry that combines the richness of Greek tradition with a modern twist of sweetness, ensuring it becomes a favorite among your guests.

Portokalopita (Greek Orange Cake)

Portokalopita is a moist Greek orange cake that’s soaked in a syrup made from fresh oranges. This cake is incredibly aromatic and refreshing, making it a perfect springtime treat. The use of phyllo dough gives the cake a unique texture, while the syrup adds a citrusy sweetness that elevates the flavor. It’s a vibrant addition to any Easter celebration.

Ingredients
For the cake:

• 500g phyllo dough, shredded
• 200g granulated sugar
• 3 large eggs
• 250ml Greek yogurt
• 100ml vegetable oil
• Zest of 2 oranges
• 1 tsp baking powder
• 1 tsp vanilla extract

For the syrup:

• 250g granulated sugar
• 250ml fresh orange juice
• 1 cinnamon stick
• 1 tbsp lemon juice

Instructions

1. Prepare the cake batter: Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs with sugar, yogurt, oil, and vanilla extract. Add the shredded phyllo dough, orange zest, and baking powder, mixing everything well.
2. Bake the cake: Pour the batter into a greased baking dish and bake for 40-45 minutes, or until the cake is golden and a toothpick inserted comes out clean.
3. Prepare the syrup: While the cake is baking, make the syrup by simmering the sugar, orange juice, cinnamon stick, and lemon juice for about 10 minutes, until it thickens slightly.
4. Soak the cake: Once the cake is done, pour the warm syrup over the hot cake and allow it to soak for 15-20 minutes before serving.

Portokalopita is a fragrant and moist dessert that captures the essence of spring with its fresh orange flavor. The combination of syrup-soaked phyllo dough and tangy yogurt creates a unique and refreshing treat that will brighten any Easter table. Its citrusy sweetness makes it an unforgettable indulgence.

Kourabiedes (Greek Butter Cookies)

Kourabiedes are buttery, melt-in-your-mouth cookies coated in powdered sugar, traditionally served at Greek Easter celebrations. These cookies are rich with the flavors of butter and almonds, often made in the shape of round balls or crescent moons. They are a sweet, delicate treat that complements the festivity of Easter.

Ingredients

• 200g unsalted butter, softened
• 100g powdered sugar (plus extra for coating)
• 1 tsp vanilla extract
• 1 egg yolk
• 200g all-purpose flour
• 50g ground almonds
• 1/2 tsp baking powder
• 1 tbsp brandy or ouzo (optional)

Instructions

1. Make the dough: Preheat the oven to 180°C (350°F). In a large bowl, beat the butter and powdered sugar until creamy and fluffy. Add the egg yolk, vanilla extract, and brandy (if using) and continue mixing.
2. Form the cookies: In a separate bowl, combine the flour, almonds, and baking powder. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
3. Shape the cookies: Roll the dough into small balls or shape them into crescent moons. Place them on a baking sheet lined with parchment paper.
4. Bake: Bake for 15-20 minutes or until golden brown.
5. Coat with powdered sugar: While the cookies are still warm, roll them in powdered sugar to coat them generously. Allow to cool completely before serving.

Kourabiedes are the epitome of indulgence, offering a delicate, buttery flavor with a satisfying crunch. These cookies are a beloved tradition during Easter and make the perfect sweet bite after a festive meal. Their simple yet elegant taste will surely make them a crowd favorite at your holiday gathering.

Easter Tsoureki (Greek Easter Bread)

Tsoureki is a traditional Greek Easter bread, often braided and flavored with a subtle hint of orange, vanilla, and mahleb. It’s beautifully golden, slightly sweet, and typically garnished with dyed red eggs to symbolize the Resurrection. This rich, fluffy bread is the centerpiece of Greek Easter celebrations and is often enjoyed with a cup of coffee or as a treat after the Easter feast.

Ingredients

• 500g all-purpose flour
• 100g granulated sugar
• 7g active dry yeast
• 240ml warm milk
• 2 large eggs
• 75g unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 tbsp mahleb (optional, for a traditional flavor)
• 1 tsp salt
• 1 red Easter egg (optional, for decoration)

Instructions

1. Prepare the dough: In a bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
2. Make the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, vanilla extract, and orange zest. Knead the dough for about 10 minutes until it’s smooth and elastic.
3. Let the dough rise: Cover the dough with a cloth and let it rise in a warm place for about 1.5 hours or until doubled in size.
4. Shape and bake: Once the dough has risen, divide it into three equal pieces and roll them into long strands. Braid the strands together and place the braided dough on a baking sheet lined with parchment paper. Let it rise for an additional 30 minutes.
5. Add the red egg (optional): Gently press a red Easter egg into the center of the braid.
6. Bake: Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.
7. Serve: Let the bread cool completely before slicing and serving.

Tsoureki is a symbolic and delicious part of Greek Easter celebrations, with its rich texture and fragrant citrus flavors. This bread not only looks beautiful but also carries deep significance in Greek tradition, making it a cherished addition to your holiday spread. Enjoy it with butter, jam, or simply on its own with a cup of tea or coffee.

Kantaifi (Greek Shredded Phyllo Dessert)

Kantaifi is a traditional Greek dessert made from shredded phyllo dough, soaked in syrup and filled with a mixture of walnuts, cinnamon, and sugar. This dessert is visually striking, with its fine, delicate threads of phyllo wrapped around a flavorful nut filling. It’s a sweet, sticky treat that’s sure to be a crowd favorite during Easter celebrations.

Ingredients
For the filling:

• 200g walnuts, chopped
• 100g granulated sugar
• 1 tsp ground cinnamon

For the syrup:

• 200g granulated sugar
• 200ml water
• 1 tbsp lemon juice
• 1 cinnamon stick
• 1 tsp vanilla extract

For the dough:

• 500g kanafeh or shredded phyllo dough (available at specialty stores)
• 100g unsalted butter, melted

Instructions

1. Prepare the filling: In a small bowl, combine the chopped walnuts, sugar, and cinnamon. Set aside.
2. Prepare the syrup: In a saucepan, combine the sugar, water, lemon juice, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the syrup thickens. Remove from heat and stir in the vanilla extract. Let it cool.
3. Assemble the Kantaifi: Preheat the oven to 180°C (350°F). Take small bundles of the shredded dough, brush them with melted butter, and add a spoonful of the walnut mixture in the center. Roll the dough around the filling into a log shape. Place each roll on a baking sheet lined with parchment paper.
4. Bake: Bake for 30-35 minutes until the dough is golden and crispy.
5. Soak in syrup: Once the Kantaifi has cooled slightly, pour the cooled syrup over the hot pastry. Allow it to soak for 15-20 minutes to absorb the syrup fully.
6. Serve: Serve warm or at room temperature, dusted with a little extra cinnamon if desired.

Kantaifi’s crispy, syrup-soaked exterior and nutty filling make it an irresistible treat, especially for those with a sweet tooth. This dessert is a delightful and festive addition to any Greek Easter table, offering a unique texture and a perfect balance of flavors. It’s sure to be a showstopper at your celebration.

Melomakarona (Greek Honey-Spice Cookies)

Melomakarona are traditional Greek cookies typically made during the holiday season, especially for Christmas and Easter. They are soft, spiced cookies drenched in honey syrup and topped with crushed walnuts. These cookies offer a perfect balance of sweetness and warmth from the spices, making them a delightful treat for any Easter gathering.

Ingredients
For the cookies:

• 250ml olive oil
• 100g orange juice
• 100g granulated sugar
• 1 tsp ground cinnamon
• 1 tsp ground clove
• 1 tsp baking soda
• 500g all-purpose flour
• 100g chopped walnuts (for topping)

For the syrup:

• 200g honey
• 150ml water
• 1 tbsp sugar
• 1 cinnamon stick
• 1 slice of orange peel

Instructions

1. Prepare the dough: In a bowl, mix the olive oil, orange juice, sugar, cinnamon, clove, and baking soda. Gradually add the flour and knead until the dough is smooth.
2. Shape the cookies: Preheat the oven to 180°C (350°F). Roll the dough into small oval-shaped cookies and place them on a baking sheet lined with parchment paper.
3. Bake the cookies: Bake the cookies for 20-25 minutes, or until golden brown.
4. Make the syrup: While the cookies are baking, combine the honey, water, sugar, cinnamon stick, and orange peel in a saucepan. Bring to a boil and then simmer for 5-10 minutes until the syrup thickens.
5. Soak the cookies: Once the cookies are done, immediately dip each cookie into the warm syrup for a few seconds, then place them on a plate.
6. Top with walnuts: Sprinkle the syrup-soaked cookies with crushed walnuts. Let them cool before serving.

Melomakarona cookies are a heavenly combination of crunchy, syrupy sweetness and aromatic spices. The rich honey syrup, combined with the warmth of cinnamon and cloves, makes these cookies an unforgettable treat. They’re perfect for sharing at Easter, bringing a touch of Greek tradition and festive joy to your celebration.

Bougatsa (Greek Custard Pastry)

Bougatsa is a beloved Greek dessert pastry, typically filled with a creamy custard, wrapped in layers of crispy phyllo dough, and sprinkled with powdered sugar. Originating from the northern part of Greece, particularly from Thessaloniki, Bougatsa is a delicious treat that combines the perfect balance of light, flaky phyllo with rich, sweet custard. This dessert is a favorite for Easter, as it can be enjoyed either warm or at room temperature.

Ingredients
For the custard filling:

• 500ml milk
• 3 large egg yolks
• 100g granulated sugar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 50g unsalted butter

For the pastry:

• 10 sheets of phyllo dough
• 100g unsalted butter, melted
• Powdered sugar, for dusting
• Ground cinnamon, for dusting

Instructions

1. Make the custard filling: In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in the vanilla extract and butter. Allow the custard to cool completely.
2. Assemble the Bougatsa: Preheat the oven to 180°C (350°F). Brush a 9×13-inch baking dish with melted butter. Lay a sheet of phyllo dough on the bottom, brushing it with more butter. Repeat this process with half of the phyllo sheets, layering them on top of each other.
3. Add the custard: Spread the cooled custard evenly over the phyllo dough. Layer the remaining phyllo sheets on top of the custard, brushing each sheet with melted butter as you go.
4. Bake the Bougatsa: Bake the Bougatsa for 30-40 minutes, or until golden brown and crispy.
5. Serve: Once cooled slightly, dust the Bougatsa with powdered sugar and ground cinnamon. Slice and serve.

Bougatsa is a comforting and decadent Greek dessert that brings the flavors of smooth custard and flaky phyllo together in perfect harmony. The crispy layers paired with the rich custard make this pastry a delightful treat for Easter celebrations, leaving your guests craving more. Whether served warm or at room temperature, Bougatsa is a dessert that embodies the joy of Greek sweets.

Loukombades (Greek Honey Donuts)

Loukombades are Greek honey-soaked doughnuts that are crispy on the outside, soft and airy on the inside, and drenched in sweet honey syrup. These little fried dough balls are a crowd favorite during Easter and other Greek celebrations. Topped with cinnamon and crushed walnuts, they offer a perfect blend of sweet and crunchy, making them a must-try dessert.

Ingredients
For the dough:

• 250g all-purpose flour
• 1 tsp instant yeast
• 1 tbsp granulated sugar
• 200ml warm water
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Pinch of salt

For the syrup:

• 200g honey
• 150ml water
• 1 tbsp sugar
• 1 cinnamon stick
• 1 slice of lemon

For frying:

• Vegetable oil (for deep frying)
• Ground cinnamon, for sprinkling
• Crushed walnuts (optional, for topping)

Instructions

1. Make the dough: In a mixing bowl, combine the flour, yeast, sugar, cinnamon, and salt. Slowly add the warm water and olive oil, stirring to form a smooth dough. Cover the dough with a cloth and let it rise for 1 hour or until doubled in size.
2. Prepare the syrup: While the dough is rising, combine the honey, water, sugar, cinnamon stick, and lemon slice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the cinnamon stick and lemon slice and set the syrup aside to cool.
3. Fry the Loukoumades: Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Using a spoon or your hands, drop small spoonfuls of dough into the hot oil. Fry the doughnuts in batches, turning them until golden brown and crispy.
4. Soak in syrup: Once fried, immediately dip each Loukoumades into the cooled honey syrup, allowing them to soak for a few seconds.
5. Serve: Arrange the Loukoumades on a serving platter, and top with ground cinnamon and crushed walnuts, if desired. Serve warm.

Loukombades are a heavenly combination of crispy doughnuts drenched in warm, fragrant honey syrup, offering the perfect balance of sweetness and crunch. These Greek donuts are an Easter favorite, beloved for their irresistible flavor and festive presentation. They’re perfect for sharing with family and friends, making your holiday celebrations even more memorable.

Karydopita (Greek Walnut Cake)

Karydopita is a traditional Greek walnut cake that is moist, dense, and full of flavor. This cake is spiced with cinnamon and soaked in a fragrant syrup made from honey and citrus, making it a delightful and aromatic dessert for Easter. Topped with crushed walnuts, this cake is a rich, comforting treat that will satisfy any sweet tooth.

Ingredients
For the cake:

• 200g walnuts, finely ground
• 150g granulated sugar
• 3 large eggs
• 180ml olive oil
• 200g all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the syrup:

• 200g honey
• 200ml water
• 1 tbsp lemon juice
• 1 cinnamon stick

Instructions

1. Prepare the cake: Preheat the oven to 180°C (350°F). In a mixing bowl, combine the ground walnuts, sugar, and eggs. Add the olive oil and mix well. In a separate bowl, sift the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the walnut mixture, stirring to combine.
2. Bake the cake: Pour the batter into a greased 9-inch round cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
3. Make the syrup: While the cake is baking, combine the honey, water, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Remove the cinnamon stick and set the syrup aside to cool.
4. Soak the cake: Once the cake is baked, let it cool for 10 minutes. Then, pour the cooled syrup evenly over the warm cake, allowing it to soak in.
5. Serve: Once the cake has absorbed the syrup, slice and serve, garnished with additional crushed walnuts if desired.

Karydopita is a flavorful and fragrant dessert that brings together the richness of walnuts, the warmth of cinnamon, and the sweetness of honey syrup. This cake is a perfect way to celebrate Easter, offering a moist and aromatic treat that’s sure to please all guests. Its comforting texture and delicious syrup make it a standout dessert at any holiday gathering.

Note: More recipes are coming soon!