25+ Delicious Greek Easter Sweet Recipes to Celebrate the Season

Easter is a time for family, tradition, and of course, indulgent sweets that celebrate the season.

Greek Easter is especially known for its delectable array of sweet treats, many of which have been passed down through generations.

From honey-soaked cookies to beautifully braided breads, the flavors of Greek Easter desserts are a true reflection of the country’s rich culinary history.

Whether you’re preparing a holiday feast or simply looking to try something new, Greek sweets offer a perfect way to sweeten up the celebration.

In this blog post, we’re diving into 25+ delightful Easter Greek sweet recipes that will bring a taste of Greece to your table.

These treats are sure to add a delicious touch to your holiday spread, combining traditional flavors like cinnamon, honey, orange zest, and almonds.

Let’s explore these mouthwatering desserts that not only satisfy your sweet tooth but also connect you with the warmth and spirit of Greek Easter traditions.

25+ Delicious Greek Easter Sweet Recipes to Celebrate the Season

Greek Easter sweets are more than just treats; they are a beautiful reflection of Greek culture, filled with meaning, tradition, and rich flavors.

Whether it’s the symbolic red egg in a loaf of Tsoureki or the melt-in-your-mouth texture of Loukoumades drizzled in honey, each recipe brings its own unique history and story to your table.

With these 25+ Easter Greek sweet recipes, you can recreate the magic of Greek celebrations in your own home, making this Easter one to remember.

So, gather your ingredients, bring your family and friends together, and enjoy these sweet masterpieces that will surely make your holiday unforgettable.

Koulourakia (Greek Easter Cookies)

Koulourakia are traditional Greek Easter cookies that are shaped into twists or braids and brushed with egg wash for a golden finish. These butter-rich cookies are lightly flavored with orange zest and vanilla, making them a delicious treat for the holiday. Perfect with a cup of coffee or tea, Koulourakia have been passed down through generations as a symbol of celebration and renewal.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 egg (for brushing)
• 1 tablespoon water (for brushing)
• Sesame seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, followed by the milk, orange zest, and vanilla extract. Mix well.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a little extra flour.
6. Divide the dough into small portions. Roll each portion into a rope about 6-8 inches long and twist into a shape of your choice, such as a braid or a knot.
7. Place the cookies onto the prepared baking sheets.
8. In a small bowl, whisk the egg with a tablespoon of water. Brush the egg wash over each cookie and sprinkle with sesame seeds, if desired.
9. Bake for 15-20 minutes or until the cookies are golden brown.
10. Let the Koulourakia cool on a wire rack before serving.

Koulourakia are an essential part of the Greek Easter celebration, offering both a delicious taste and a nod to tradition. The cookies are light, crunchy, and subtly sweet, with hints of orange and vanilla. They’re perfect for gifting or enjoying with loved ones as you celebrate the Easter season. This recipe brings a piece of Greek culture to your table, making it an enduring favorite for the holiday.

Magiritsa (Greek Easter Soup)

Magiritsa is a savory Greek Easter soup traditionally enjoyed after midnight mass on Holy Saturday. Made with lamb offal, fresh herbs, and lemon, it’s a rich and comforting dish that symbolizes rebirth and renewal. The delicate balance of flavors and the creaminess of the egg-lemon sauce (avgolemono) make it a truly unique Easter dish.

Ingredients:

• 1 lb lamb offal (liver, heart, and lungs), cleaned and chopped
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 4 cups water or chicken broth
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 2 teaspoons dried oregano
• 1/2 cup rice
• Juice of 2 lemons
• 2 eggs
• Salt and pepper to taste

Instructions:

1. Rinse the lamb offal under cold water and chop into small pieces.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
3. Add the lamb offal to the pot and cook, stirring occasionally, until the meat is browned on all sides.
4. Pour in the water or chicken broth, add the oregano, and bring to a boil. Lower the heat and simmer for about 1 hour, or until the lamb is tender.
5. Add the rice and simmer for another 15-20 minutes until the rice is cooked through.
6. In a separate bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth from the soup to temper the eggs, then slowly pour the mixture back into the soup while stirring.
7. Continue to cook the soup for another 5-10 minutes, stirring occasionally until the soup thickens slightly. Season with salt and pepper.
8. Remove from heat and stir in the fresh parsley and dill.
9. Serve hot with crusty bread.

Magiritsa is a soul-warming Greek Easter tradition, embodying the essence of the holiday with its rich flavors and comforting nature. The unique egg-lemon sauce adds a smooth texture and tangy contrast to the savory lamb, while the herbs infuse the soup with fresh and aromatic notes. This dish is deeply rooted in Greek culture and is perfect for breaking the fast and welcoming the Easter feast. Enjoy Magiritsa as a beloved family tradition, savoring the love and warmth it brings to the table.

Tsoureki (Greek Easter Bread)

Tsoureki is a fragrant, sweet, and braided Easter bread that is often flavored with mahleb, an aromatic spice made from cherry pits, and garnished with colorful sprinkles. This fluffy, slightly sweet bread is a hallmark of Greek Easter, often enjoyed at the holiday table or as a morning treat. Its rich texture and festive look make it a standout centerpiece of Easter celebrations.

Ingredients:

• 1/2 cup warm milk
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon mahleb (optional)
• 1/2 teaspoon ground mastic (optional)
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 1 tablespoon lemon zest
• 1 egg (for brushing)
• Colored sprinkles or almonds for garnish

Instructions:

1. In a small bowl, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes foamy.
2. In a large mixing bowl, whisk together the flour, salt, mahleb, and mastic. Make a well in the center.
3. Add the eggs, melted butter, vanilla extract, orange juice, and lemon zest to the flour mixture.
4. Pour the yeast mixture into the well and stir with a wooden spoon until the dough begins to form.
5. Transfer the dough to a floured surface and knead for 10 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour.
6. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
7. Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope and braid them together. Pinch the ends together to form a circular loaf.
8. Place the braided dough on a baking sheet lined with parchment paper. Let it rise for another 30 minutes.
9. Preheat your oven to 350°F (175°C). Brush the bread with the beaten egg and sprinkle with colored sprinkles or almonds.
10. Bake for 25-30 minutes, or until golden brown. Let it cool completely on a wire rack before slicing.

Tsoureki is a timeless Greek Easter bread that captures the spirit of the holiday with its beautiful shape, rich aroma, and sweet, buttery taste. Its soft texture, complemented by the warm, aromatic flavors of orange and vanilla, makes it an irresistible treat. Whether you enjoy it for breakfast, as a snack, or as part of your Easter feast, Tsoureki brings a sense of joy and festivity to any gathering. Its vibrant appearance and delicious taste make it the perfect bread for celebrating the renewal and hope that Easter represents.

Bougatsa (Greek Cream-Filled Pastry)

Bougatsa is a delectable Greek pastry traditionally enjoyed during Easter, filled with a creamy custard and wrapped in layers of crispy phyllo dough. Its rich, smooth custard center is the star of the show, paired with the delicate crunch of golden-brown phyllo. Sprinkled with powdered sugar and a dash of cinnamon, this pastry is perfect for a sweet breakfast or dessert, and is loved for its balance of textures and sweet, custard flavor.

Ingredients:

• 1 package phyllo dough (about 12 sheets)
• 1 cup heavy cream
• 2 cups milk
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1 tablespoon butter
• Powdered sugar, for dusting
• Ground cinnamon, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a saucepan, combine the milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer.
3. In a separate bowl, whisk together the eggs, cornstarch, and vanilla extract.
4. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a creamy custard, about 5-7 minutes. Remove from heat and stir in the butter.
6. Lay one sheet of phyllo dough in the greased dish, brushing it with melted butter. Layer another sheet on top and butter again. Repeat with 5-6 sheets of phyllo dough.
7. Pour the custard filling into the phyllo layers and spread it evenly.
8. Top the custard with 5-6 more sheets of phyllo, buttering each sheet as you go.
9. Tuck in the edges of the phyllo dough to seal the pastry and bake for 25-30 minutes, or until golden brown and crispy.
10. Once baked, remove from the oven and allow it to cool for a few minutes before dusting with powdered sugar and ground cinnamon.
11. Slice and serve warm.

Bougatsa is a truly indulgent Greek pastry, perfect for special occasions like Easter. The creamy custard filling contrasts beautifully with the crispy, buttery phyllo dough, making each bite a satisfying experience. The dusting of powdered sugar and cinnamon adds a finishing touch of sweetness and spice. Bougatsa is a delicious way to celebrate Easter and share the joy of Greek tradition with family and friends.

Loukoumades (Greek Honey Doughnuts)

Loukoumades are traditional Greek honey doughnuts, deep-fried to golden perfection and drenched in honey syrup. These soft, fluffy doughnuts are a favorite treat for Easter and are typically served warm, making them irresistible. The combination of crisp exteriors with a soft, airy interior and the sweet, sticky honey glaze makes Loukoumades an essential sweet for the holiday table.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 1 cup warm water
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• Vegetable oil for frying
• 1/2 cup honey
• 1/4 cup water (for syrup)
• Ground cinnamon (optional)
• Chopped walnuts (optional)

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
2. In another large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until the dough comes together.
3. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. If it’s too sticky, add a bit more flour.
4. Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1-1.5 hours, or until it has doubled in size.
5. While the dough rises, make the honey syrup by combining the honey and water in a small saucepan. Bring to a simmer and cook for 5-7 minutes until the syrup thickens slightly. Set aside to cool.
6. Once the dough has risen, heat oil in a deep fryer or large pot to 350°F (175°C).
7. Using two spoons, scoop small portions of the dough and carefully drop them into the hot oil. Fry the doughnuts in batches for about 3-4 minutes, or until golden brown on all sides.
8. Remove the Loukoumades from the oil and drain on paper towels.
9. Drizzle the warm honey syrup over the doughnuts, and optionally sprinkle with cinnamon and chopped walnuts for added flavor and crunch.
10. Serve warm.

Loukoumades are a delightful Easter treat that combines the rich flavors of honey with the satisfying crunch of freshly fried doughnuts. The combination of the sticky honey syrup and the soft, fluffy dough makes Loukoumades truly addictive. Whether enjoyed as a sweet breakfast or dessert, they bring a sense of joy and indulgence to the Easter celebration. Their sweet aroma and soft texture make them a favorite among all ages, ensuring they’re a hit at any gathering.

Galaktoboureko (Greek Custard Pie)

Galaktoboureko is a popular Greek dessert, consisting of layers of phyllo dough and a creamy custard filling. This rich, indulgent dessert is soaked in a fragrant syrup made from sugar, lemon, and vanilla. Galaktoboureko is a favorite at Greek Easter tables, offering a perfect balance of crispy, buttery phyllo and smooth, sweet custard.

Ingredients:

• 1 package phyllo dough (about 12 sheets)
• 4 cups milk
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semolina flour
• 1/4 cup unsalted butter
• 1 tablespoon lemon juice
• 1 cup sugar (for syrup)
• 1 cup water (for syrup)
• 1 teaspoon vanilla extract (for syrup)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. In a saucepan, heat the milk over medium heat until it begins to steam.
3. In a separate bowl, whisk together the eggs, sugar, and vanilla extract.
4. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Add the semolina flour and continue to cook for another 3-5 minutes, until the custard is smooth and thick. Remove from heat and stir in the butter.
6. Place a sheet of phyllo dough in the greased baking dish and brush it with melted butter. Repeat the process, layering and buttering each sheet, until you have about 6 sheets layered.
7. Pour the custard filling into the phyllo layers and spread it evenly.
8. Layer the remaining phyllo sheets on top of the custard, again buttering each sheet. Fold in the edges of the phyllo to seal the pie.
9. Bake the Galaktoboureko for 30-40 minutes, or until golden brown and crisp.
10. While the pie bakes, make the syrup by combining the sugar, water, vanilla extract, and lemon juice in a saucepan. Bring to a simmer and cook for 10 minutes.
11. Once the Galaktoboureko is baked, pour the warm syrup over the hot pie. Allow it to soak for 10-15 minutes before serving.

Galaktoboureko is the epitome of Greek indulgence, combining the best of both worlds: crispy, buttery phyllo dough and a rich, creamy custard filling. The syrup, with its citrusy sweetness, elevates the dessert to another level of flavor, soaking into the layers and making each bite perfectly moist. This Greek pastry is a showstopper for Easter and beyond, and it’s sure to be a crowd-pleaser at any occasion. Enjoy the sweetness, the texture, and the tradition with every bite of Galaktoboureko!

Koulourakia (Greek Easter Cookies)

Koulourakia are traditional Greek Easter cookies, beautifully braided and often topped with sesame seeds or sprinkled with sugar. These cookies are slightly crunchy on the outside and tender on the inside, flavored with vanilla and orange zest, which adds a refreshing, aromatic sweetness. Koulourakia are commonly baked for Easter celebrations and are perfect for dipping in coffee or tea. Their golden color and delicate flavor make them a beloved Greek treat.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• Zest of 1 orange
• 1 teaspoon baking powder
• 1 tablespoon milk
• 1 tablespoon sesame seeds (optional)
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add milk as needed to bring the dough together. The dough should be soft but not sticky.
6. Divide the dough into small portions and roll each portion into a long rope (about 8-10 inches). You can shape the ropes into braids, circles, or twists.
7. Place the cookies on the prepared baking sheet. In a small bowl, beat the remaining egg with water and brush it over the top of each cookie. Optionally, sprinkle with sesame seeds.
8. Bake for 18-20 minutes, or until golden brown.
9. Allow the koulourakia to cool completely on a wire rack before serving.

Koulourakia are a classic Greek Easter treat that offer the perfect balance of sweetness and crunch. With their irresistible orange aroma and delicate texture, they’re a lovely addition to any holiday table. Whether enjoyed with a cup of coffee or simply as a sweet snack, these cookies capture the essence of Greek tradition. The simple preparation and delightful outcome make them a must-try for anyone celebrating Easter in the Greek style.

Tsoureki (Greek Easter Bread)

Tsoureki is a sweet, braided bread that is a cornerstone of Greek Easter celebrations. The bread is enriched with butter, eggs, and a touch of mahleb (a spice made from the pits of cherry or apricot seeds), giving it a unique, aromatic flavor. Tsoureki is often baked with a red-dyed egg in the center, symbolizing the resurrection. The fluffy, slightly sweet bread is perfect for breakfast or dessert during Easter, and its lovely aroma fills the house with festive cheer.

Ingredients:

• 1 cup milk
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground mahleb (optional)
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 red-dyed egg (optional, for tradition)

Instructions:

1. In a small saucepan, heat the milk and sugar over low heat until the sugar dissolves. Remove from heat and let it cool to lukewarm. Sprinkle the yeast over the milk and let it sit for about 10 minutes until foamy.
2. In a large mixing bowl, combine the flour, salt, and mahleb (if using). Add the yeast mixture, butter, eggs, orange zest, and vanilla extract. Mix together until the dough begins to come together.
3. Knead the dough for about 10 minutes until it’s smooth and elastic. If it’s too sticky, add a little more flour. Place the dough in a greased bowl, cover, and let it rise for about 1-1.5 hours or until it doubles in size.
4. Punch the dough down and divide it into three equal portions. Roll each portion into a long rope. Braid the ropes together, making sure to tuck the ends underneath.
5. Place the braided dough on a greased baking sheet. If using a red-dyed egg, gently nestle it into the center of the bread.
6. Beat the egg for the egg wash and brush it over the surface of the bread. Let the dough rise for another 30 minutes.
7. Preheat your oven to 350°F (175°C). Bake the Tsoureki for 30-35 minutes, or until golden brown. Check for doneness by tapping the bottom of the bread—if it sounds hollow, it’s ready.
8. Allow the bread to cool before serving.

Tsoureki is the quintessential Greek Easter bread, beautifully braided and rich in flavor. With its soft, airy texture and the subtle hint of orange and mahleb, this bread is both comforting and festive. The tradition of adding a red egg symbolizes rebirth and is an iconic feature of Greek Easter. Tsoureki is perfect for sharing with loved ones, whether as part of a festive meal or enjoyed with a cup of coffee or tea.

Melomakarona (Greek Honey-Soaked Cookies)

Melomakarona are delicious Greek cookies soaked in honey syrup and topped with crushed walnuts. These cookies are made with olive oil, which gives them a light, slightly crumbly texture. Often prepared during the Christmas and Easter seasons, melomakarona are flavored with orange zest and cinnamon, making them aromatic and sweet. The honey syrup adds a beautiful glaze and a rich sweetness, making these cookies irresistible.

Ingredients:

• 1 cup olive oil
• 1/2 cup sugar
• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour
• 1/2 cup finely chopped walnuts (for garnish)
• 1 cup honey (for syrup)
• 1/4 cup water (for syrup)
• 1/4 cup sugar (for syrup)
• 1 teaspoon vanilla extract (for syrup)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the olive oil, sugar, orange juice, and orange zest. Stir in the cinnamon and baking soda.
3. Gradually add the flour, mixing until a dough forms. The dough should be soft but not sticky.
4. Take small portions of dough and roll them into oval shapes, about 1.5 inches in length. Place the cookies on the baking sheet and press gently with a fork to flatten them slightly.
5. Bake the cookies for 20-25 minutes, or until they are golden brown.
6. While the cookies bake, make the syrup by combining the honey, water, sugar, and vanilla extract in a saucepan. Bring to a simmer and cook for about 5 minutes.
7. When the cookies are done, remove them from the oven and immediately dip them into the warm honey syrup for a few seconds, making sure they’re well-coated.
8. Place the soaked cookies on a wire rack and sprinkle with chopped walnuts. Allow them to cool completely before serving.

Melomakarona are a beloved Greek sweet that brings the perfect balance of sweet, crunchy, and aromatic flavors. The honey syrup soaks into the cookies, giving them a beautiful glaze, while the walnuts provide a nice crunch. These cookies are a festive favorite for Easter and other special occasions, and their citrusy, spiced flavor makes them truly irresistible. Once you try them, they’re sure to become a cherished part of your holiday baking traditions.

Loukoumades (Greek Honey Donuts)

Loukoumades are delightful Greek honey donuts that are crispy on the outside and soft and fluffy on the inside. They are traditionally served at Easter and other festive occasions, drenched in honey syrup and sprinkled with ground cinnamon and crushed walnuts. These little golden nuggets of sweetness are perfect for sharing and make a fun, indulgent treat that brings the warmth and joy of Greek traditions to your table.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon vanilla extract
• Vegetable oil (for frying)
• 1/2 cup honey
• 1/4 cup water (for syrup)
• 1/4 cup sugar (for syrup)
• Ground cinnamon (for garnish)
• Crushed walnuts (for garnish)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water and let it sit for about 10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, and vanilla extract. Stir until a soft dough forms.
3. Cover the dough with a clean cloth and let it rise for about 1 hour or until doubled in size.
4. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
5. Using a spoon or your hands, drop small portions of dough into the hot oil, making sure they don’t stick together. Fry in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
6. Remove the loukoumades from the oil and place them on a paper towel-lined plate to drain excess oil.
7. In a small saucepan, heat the honey, water, and sugar over low heat until the sugar dissolves and the syrup thickens slightly.
8. Dip the warm loukoumades into the honey syrup and place them on a serving plate. Sprinkle with ground cinnamon and crushed walnuts.
9. Serve immediately, while still warm.

Loukoumades are a decadent Greek dessert that will fill your home with the sweet aroma of honey and cinnamon. These crispy little donuts are perfect for dipping into the warm honey syrup, creating a mouthwatering contrast between the crunchy exterior and the tender interior. The addition of walnuts provides a lovely crunch, while the cinnamon adds depth and warmth. Whether enjoyed for Easter or any special occasion, loukoumades are guaranteed to be a crowd-pleaser!

Karydopita (Greek Walnut Cake)

Karydopita is a moist and flavorful Greek walnut cake that is soaked in a spiced syrup. The cake is made with ground walnuts, which give it a rich texture and a nutty flavor. The syrup, which contains cinnamon, cloves, and honey, soaks into the cake, creating a moist and aromatic treat. This dessert is often served during Easter and other holidays, and its richness makes it a perfect end to any festive meal.

Ingredients:

• 1 1/2 cups walnuts, ground
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 1/2 cup Greek yogurt
• 1/2 cup water
• 1/2 cup honey
• 1/4 cup sugar (for syrup)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, combine the ground walnuts, flour, baking powder, cinnamon, and cloves.
3. In a separate bowl, whisk together the eggs, sugar, olive oil, vanilla extract, and yogurt until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the syrup by combining the water, honey, and sugar in a saucepan. Bring to a boil, then reduce to a simmer for 5-7 minutes, until the syrup thickens slightly.
7. Once the cake is done, remove it from the oven and let it cool for 10 minutes before pouring the warm syrup over it.
8. Allow the cake to absorb the syrup and cool completely before serving.

Karydopita is a rich, moist cake that’s perfect for those who love the combination of nuts and spices. The walnut flavor is complemented beautifully by the cinnamon and clove-infused syrup, creating a dessert that feels both comforting and festive. This cake is ideal for Easter or any occasion where you want to serve something indulgent yet full of traditional Greek flavors. Its sweetness, texture, and spiced syrup make it a standout dessert that is sure to impress your guests.

Bougatsa (Greek Custard Pie)

Bougatsa is a traditional Greek pastry filled with custard, wrapped in crispy phyllo dough, and dusted with powdered sugar and cinnamon. This sweet treat is often enjoyed for breakfast or dessert and is a popular choice for Easter celebrations. The delicate layers of phyllo and the creamy, rich custard filling create a wonderful contrast, making bougatsa a truly irresistible dessert.

Ingredients:

• 10 sheets of phyllo dough
• 2 cups whole milk
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for greasing)
• Powdered sugar (for dusting)
• Ground cinnamon (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves.
3. In a separate bowl, whisk the eggs and flour until smooth. Gradually add a little of the warm milk to temper the eggs, then pour the egg mixture back into the saucepan.
4. Cook the mixture over low heat, whisking constantly, until it thickens into a smooth custard. Remove from heat and stir in the vanilla extract.
5. Place a sheet of phyllo dough in the prepared baking dish and brush with a little melted butter. Repeat with 5 sheets of phyllo, layering them on top of each other.
6. Pour the custard filling over the phyllo dough layers.
7. Cover the custard with the remaining phyllo sheets, buttering each sheet as you go. Fold the edges of the phyllo over the custard to seal the pie.
8. Bake for 30-35 minutes, or until the phyllo is golden and crispy.
9. Remove from the oven and let the bougatsa cool slightly. Dust with powdered sugar and cinnamon before serving.

Bougatsa is a comforting and indulgent Greek pastry that combines the richness of custard with the light, flaky texture of phyllo dough. The powdered sugar and cinnamon on top add a delightful sweetness and aroma, making it a perfect dessert for Easter or any special occasion. Whether served warm or at room temperature, bougatsa will be a hit with anyone who enjoys classic Greek flavors in a beautifully layered pastry. This treat is a wonderful way to celebrate the holiday season!

Melomakarona (Greek Honey Cookies)

Melomakarona are soft, fragrant Greek honey cookies that are a staple during the Christmas and Easter holidays. Made with olive oil, orange juice, and a blend of spices, these cookies are delicately flavored and drenched in a sweet syrup made of honey and sugar. After soaking in the syrup, they are topped with crushed walnuts, adding both texture and a delightful nutty flavor. These cookies are perfect for sharing with family and friends, offering a taste of Greek tradition in every bite.

Ingredients:

• 1 cup olive oil
• 1/2 cup orange juice
• 1/4 cup brandy or ouzo (optional)
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 4 cups all-purpose flour
• 1 cup crushed walnuts (for topping)
• 1 tablespoon orange zest
• For the syrup:
  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, orange juice, brandy (if using), sugar, cinnamon, and cloves.
3. Slowly add the flour and baking powder, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
4. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers or a fork.
5. Bake for 20-25 minutes or until the cookies are golden brown.
6. While the cookies are baking, prepare the syrup by combining the honey, sugar, water, and cinnamon stick in a saucepan. Bring to a simmer and cook for 10 minutes.
7. Once the cookies are done, immediately dip them into the warm syrup for 2-3 minutes, then remove and place them on a wire rack to cool.
8. Once the cookies are cooled, sprinkle with crushed walnuts and serve.

Melomakarona are a signature Greek holiday treat, offering a rich and spiced flavor profile that pairs beautifully with the honey syrup. The balance of sweetness, citrusy orange, and cinnamon makes these cookies both aromatic and indulgent. The crushed walnuts provide a satisfying crunch, making each bite a delightful experience. These cookies are a must-try for Easter, as they embody the warmth and hospitality of Greek culture, perfect for gifting or sharing at family gatherings.

Tsoureki (Greek Easter Bread)

Tsoureki is a traditional Greek Easter bread known for its sweet, soft texture and rich flavor. It’s typically braided into a round shape and often decorated with colorful sprinkles or a red-dyed egg in the center. This sweet bread is flavored with orange, vanilla, and a hint of mahleb (a spice made from cherry pits) that gives it a unique, aromatic quality. Tsoureki is often served during Easter as part of the holiday feast and is perfect for breakfast or as a dessert with a cup of coffee.

Ingredients:

• 1/2 cup milk
• 1/2 cup sugar
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground mahleb (optional)
• 1/2 teaspoon ground mastic (optional)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup warm water
• 1/4 cup sugar (for syrup)
• 1-2 red-dyed eggs (optional, for decoration)

Instructions:

1. In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for about 10 minutes until it becomes frothy.
2. In a large bowl, combine the flour, salt, mahleb, and mastic (if using). Add the yeast mixture, milk, melted butter, eggs, vanilla extract, orange zest, and remaining sugar. Mix well to form a dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a clean towel and let it rise for about 1-1.5 hours, or until it doubles in size.
4. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope and braid them together. Form the braid into a circular shape and tuck the ends underneath to seal.
5. Place the dough on a greased baking sheet and allow it to rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). If desired, place the red-dyed eggs in the center of the dough before baking.
7. Bake the Tsoureki for 30-35 minutes or until golden brown. While the bread is baking, prepare the syrup by heating the sugar and water in a small saucepan until the sugar dissolves.
8. When the bread is finished baking, remove it from the oven and brush the top with the sugar syrup for a glossy finish.
9. Let the bread cool before slicing and serving.

Tsoureki is a delightful Greek Easter tradition that offers a perfect balance of sweetness, richness, and aromatic flavors. The addition of mahleb and mastic provides an exotic touch, making it a memorable treat that will have everyone reaching for more. The red egg in the center symbolizes life and resurrection, making Tsoureki not only delicious but deeply meaningful. Serve it with tea or coffee for a truly festive experience that celebrates the spirit of Easter and Greek culture.

Ravani (Greek Semolina Cake)

Ravani is a moist, sweet semolina cake that is soaked in syrup, making it a perfect dessert for special occasions like Easter. This cake is flavored with a hint of orange zest and vanilla, giving it a light citrusy aroma. Its rich texture and syrupy sweetness make it an irresistible treat that complements any festive table. Ravani is often served cold, allowing the syrup to fully soak into the cake, making it even more flavorful and delicious.

Ingredients:

• 1 cup semolina
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup milk
• For the syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan.
2. In a medium bowl, combine the semolina, flour, and baking powder.
3. In a separate large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and orange zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth.
4. Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
5. While the cake is baking, prepare the syrup by combining the water, sugar, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the syrup thickens slightly.
6. Once the cake is done, remove it from the oven and allow it to cool for 10 minutes. Then, pour the warm syrup over the cake, letting it soak in. Allow the cake to cool completely before serving.

Ravani is a luscious Greek cake that offers a wonderful combination of textures, from the slightly grainy semolina to the soft, syrup-soaked interior. The citrusy undertones from the orange zest give it a refreshing flavor, while the syrup makes it irresistibly sweet and moist. Perfect for Easter or any special occasion, Ravani is a crowd-pleaser that will leave everyone savoring every bite. Its simplicity and elegance make it a wonderful choice for anyone looking to add a traditional Greek dessert to their holiday table.

Note: More recipes are coming soon!