25+Classic Greek Easter Dessert Recipes to Celebrate in Style

Easter is a time of celebration, reflection, and, of course, indulgence. In Greek culture, the holiday is marked by a feast of rich, flavorful dishes, and desserts are no exception.

Greek Easter desserts are a delightful blend of tradition and taste, showcasing the vibrant flavors and culinary heritage of Greece.

From sweet, honey-soaked pastries to creamy custard treats, these desserts are crafted with love and care, embodying the spirit of the season.

In this blog article, we’ll explore over 25 mouthwatering Greek Easter dessert recipes that will elevate your holiday table.

Whether you’re looking for classic sweets like koulourakia or something a bit more decadent like karpatka, you’ll find recipes that cater to every taste and preference.

These desserts not only highlight the unique flavors of Greek cuisine but also provide a delicious way to celebrate Easter with family and friends.

25+Classic Greek Easter Dessert Recipes to Celebrate in Style

Greek Easter desserts are more than just sweet treats; they are a celebration of culture, tradition, and the joy of the season. Each recipe carries a piece of Greek heritage, from the aromatic spices to the rich, honeyed flavors.

Whether you’re hosting a large family gathering or enjoying a quiet holiday at home, these desserts offer a perfect way to add a touch of Greek tradition to your Easter celebrations.

As you explore these 25+ Greek Easter dessert recipes, you’ll discover a variety of flavors and textures that will delight your palate and impress your guests.

From crispy pastries to creamy custards, these treats are sure to become cherished additions to your holiday traditions. So, gather your ingredients, embrace the joy of baking, and create memorable moments with these delicious Greek Easter desserts.

Happy baking and Kali Anastasi!

Greek Easter Koulourakia (Twisted Cookies)

Koulourakia are traditional Greek Easter cookies, known for their buttery, lightly sweet flavor and distinctive twisted shape. These cookies are often enjoyed with coffee or tea and are a staple in Greek households during the Easter celebration. The recipe combines simple ingredients, yet the result is a delightful treat that carries the essence of Greek festive baking.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 teaspoons baking powder
• 4 cups all-purpose flour
• 1 egg (for egg wash)
• Sesame seeds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract.
4. In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the butter mixture, blending until a dough forms.
5. Divide the dough into small portions and roll each portion into a 6-inch rope. Twist the ropes into spirals or shapes of your choice and place them on the prepared baking sheet.
6. Beat the remaining egg and brush it over the cookies. Sprinkle with sesame seeds if desired.
7. Bake for 15-20 minutes, or until the cookies are golden brown. Let them cool on a wire rack before serving.

Koulourakia are a quintessential Greek Easter treat that embodies the festive spirit with their rich flavor and charming presentation. These cookies are perfect for sharing with family and friends, and their slightly crunchy exterior combined with a soft interior makes them an irresistible snack. Enjoy them with a cup of Greek coffee for an authentic Easter experience.

Greek Easter Tsoureki (Sweet Easter Bread)

Tsoureki is a traditional Greek Easter bread that is sweet, fluffy, and often adorned with colored eggs. The bread is known for its aromatic spices and slightly sweet flavor, making it a favorite during the Easter holiday. Its braided form symbolizes the unity and strength of the family, and it’s typically enjoyed during Easter brunch or as a special treat.

Ingredients:

• 1 cup milk
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 package active dry yeast (2 1/4 teaspoons)
• 1/4 cup warm water
• 1/4 teaspoon ground mastic (optional)
• 1/4 teaspoon ground mahleb (optional)
• 4-5 cups all-purpose flour
• 1 egg (for egg wash)
• Red Easter eggs (optional)

Instructions:

1. Warm the milk in a saucepan and dissolve the butter and sugar into it. Allow the mixture to cool slightly.
2. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
3. Add the yeast mixture and eggs to the milk mixture, stirring well.
4. In a large bowl, mix the flour, mastic, and mahleb. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together. Place the braided loaf on a baking sheet.
7. If using, gently press the colored eggs into the dough. Brush the loaf with beaten egg.
8. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown. Allow the bread to cool before slicing.

Tsoureki is more than just a sweet bread; it’s a symbol of Easter joy and celebration in Greek culture. Its aromatic spices and slightly sweet flavor make it a festive centerpiece on the Easter table. Enjoying a slice of Tsoureki is a wonderful way to partake in Greek Easter traditions and to savor the special flavors of the holiday.

Greek Easter Magiritsa (Lamb Soup)

Magiritsa is a traditional Greek Easter soup that is typically enjoyed after the midnight church service on Easter Sunday. This hearty and flavorful soup is made with lamb offal, fresh herbs, and a tangy lemon-egg sauce. It’s a comforting dish that holds significant cultural value, representing the end of Lent and the beginning of the Easter feast.

Ingredients:

• 2 lbs lamb offal (liver, heart, and lungs), cleaned and chopped
• 1 large onion, chopped
• 2 tablespoons olive oil
• 6 cups chicken or beef broth
• 1 cup fresh dill, chopped
• 1 cup fresh parsley, chopped
• 2 eggs
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil and sauté the onion until translucent.
2. Add the lamb offal and cook until browned.
3. Pour in the broth and bring to a boil. Reduce the heat and let it simmer for about 45 minutes, or until the lamb is tender.
4. Stir in the dill and parsley, and season with salt and pepper.
5. In a separate bowl, whisk the eggs and lemon juice together. Slowly add a ladleful of hot soup to the egg mixture, whisking constantly to temper the eggs.
6. Gradually stir the egg mixture into the soup, cooking over low heat until the soup is thickened and creamy.
7. Adjust seasoning if needed and serve hot.

Magiritsa is a beloved Greek Easter dish that brings warmth and satisfaction after the long period of fasting during Lent. Its rich flavors and creamy texture, combined with the fresh herbs and tangy lemon-egg sauce, make it a unique and cherished part of the Easter feast. This soup not only nourishes the body but also connects you to the rich traditions of Greek Easter celebrations.

Greek Easter Bougatsa (Sweet Custard Pie)

Bougatsa is a delectable Greek pastry that comes in various sweet and savory forms. The sweet custard version is especially popular during Easter, offering a creamy filling encased in flaky phyllo dough. This dessert is perfect for serving at brunch or as a special treat throughout the Easter festivities. Its light, custardy texture and buttery crust make it a crowd-pleaser.

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted
• 4 cups milk
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large saucepan, heat the milk over medium heat until just about to boil. In a separate bowl, whisk together the sugar and cornstarch.
3. Slowly add the sugar mixture to the hot milk, whisking constantly until thickened. Remove from heat and let it cool slightly.
4. In a bowl, beat the eggs and vanilla extract together. Slowly stir the egg mixture into the custard, mixing well.
5. Brush a layer of phyllo dough with melted butter and place it in the prepared baking dish. Repeat this process, layering and buttering the phyllo sheets, until you have about 6 layers.
6. Pour the custard filling over the phyllo layers. Continue layering and buttering the remaining phyllo sheets on top, using about 6 more layers.
7. Bake for 45-50 minutes, or until the top is golden brown and the custard is set. Allow it to cool before dusting with powdered sugar and serving.

Bougatsa is a beloved Greek pastry that offers a delightful combination of crispy phyllo and creamy custard. Its sweetness and light texture make it an ideal dessert for Easter celebrations. Whether enjoyed as a brunch item or a dessert, this custard pie adds a touch of elegance and indulgence to the holiday table.

Greek Easter Melomakarona (Honey Cookies)

Melomakarona are traditional Greek honey cookies that are especially popular during the Christmas and Easter seasons. These cookies are soaked in a spiced honey syrup, which imparts a rich, aromatic flavor. Their crumbly texture and sweet syrup make them a favorite treat for holiday gatherings, embodying the warmth and joy of Greek celebrations.

Ingredients:

• 1 cup olive oil
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking powder
• 4 cups all-purpose flour

For the syrup:

• 1 cup honey
• 1 cup water
• 1 cup granulated sugar
• 1 cinnamon stick
• 2-3 whole cloves

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the olive oil and sugar. Add the orange juice, walnuts, cinnamon, cloves, and baking powder. Mix well.
3. Gradually add the flour, mixing until a soft dough forms.
4. Shape the dough into small, oval-shaped cookies and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until golden brown. Let the cookies cool completely on a wire rack.
6. For the syrup, combine the honey, water, sugar, cinnamon stick, and cloves in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Dip each cooled cookie into the warm syrup, then place them back on the wire rack to drain. Allow the cookies to absorb the syrup and cool.

Melomakarona are a quintessential Greek holiday cookie that combines a tender crumb with a rich, aromatic syrup. Their unique flavor and delightful texture make them a perfect addition to any Easter celebration. These cookies are a delicious way to enjoy Greek festive traditions and share the joy of the season with loved ones.

Greek Easter Avgolemono Cake (Lemon Egg Cake)

Avgolemono cake is a unique Greek dessert that features a moist lemon cake with a tangy egg-lemon glaze. This cake is a modern twist on the traditional Greek avgolemono sauce, known for its smooth, creamy texture and bright lemon flavor. It’s an elegant and refreshing choice for Easter, providing a zesty end to your holiday meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup milk
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For the glaze:

• 2 large eggs
• 1/2 cup lemon juice
• 1/2 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, sift together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
6. For the glaze, whisk the eggs, lemon juice, and sugar together in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
7. Drizzle the lemon glaze over the cooled cake and let it set before serving.

Avgolemono cake brings a refreshing and sophisticated twist to Greek Easter desserts. With its moist lemony interior and tangy egg-lemon glaze, this cake offers a perfect balance of flavors and textures. It’s a delightful way to conclude your Easter meal and a sophisticated treat that captures the essence of Greek culinary creativity.

Greek Easter Loukoum (Turkish Delight)

Loukoum, often known as Turkish Delight, is a traditional confectionery enjoyed across the Mediterranean. During Easter, this sweet treat is flavored with a variety of ingredients such as rosewater, lemon, or nuts. Its chewy texture and delicate sweetness make it a delightful addition to any Easter celebration, offering a taste of traditional Greek sweets.

Ingredients:

• 1 cup water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup rosewater or lemon juice (for flavoring)
• 1/4 cup cornstarch
• 1/4 teaspoon cream of tartar
• 1/2 cup chopped walnuts or pistachios (optional)
• Powdered sugar and cornstarch for dusting

Instructions:

1. Line an 8-inch square baking dish with parchment paper and lightly grease it.
2. In a saucepan, combine 1 cup of water, sugar, and corn syrup. Cook over medium heat until the sugar dissolves, then increase the heat and bring to a boil. Continue boiling until the temperature reaches 240°F (115°C) on a candy thermometer.
3. While the syrup is boiling, mix the remaining 1/2 cup of water with the cornstarch and cream of tartar in a separate saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
4. Carefully pour the hot sugar syrup into the cornstarch mixture, stirring continuously. Continue cooking over low heat for about 10 minutes, until the mixture becomes thick and sticky.
5. Remove from heat and stir in the rosewater or lemon juice and chopped nuts if using.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Let it cool completely, then dust with a mixture of powdered sugar and cornstarch before cutting into squares.

Loukoum is a cherished sweet in Greek cuisine, offering a unique texture and flavor that makes it a special treat during Easter. Its chewy consistency and delicate sweetness provide a perfect contrast to richer desserts. Sharing Loukoum with friends and family adds a touch of elegance and tradition to the Easter festivities.

Greek Easter Rizogalo (Rice Pudding)

Rizogalo, or Greek rice pudding, is a creamy and comforting dessert often enjoyed during special occasions, including Easter. This traditional dish is flavored with vanilla and cinnamon and topped with a dusting of ground cinnamon. Its smooth texture and sweet flavor make it a comforting end to any holiday meal.

Ingredients:

• 1/2 cup arborio rice
• 4 cups whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (for garnish)

Instructions:

1. In a medium saucepan, combine the rice and water. Cook over medium heat until the water is absorbed and the rice is tender, about 10 minutes.
2. Add the milk, sugar, and salt to the saucepan. Bring to a gentle simmer, stirring frequently, and cook for about 20-25 minutes, or until the mixture thickens and the rice is fully cooked.
3. Remove from heat and stir in the vanilla extract.
4. Spoon the rice pudding into serving dishes and let it cool to room temperature. Garnish with ground cinnamon before serving.

Rizogalo is a classic Greek dessert that brings a comforting and sweet end to the Easter meal. Its creamy texture and subtle flavors of vanilla and cinnamon create a soothing and satisfying treat. This rice pudding is not only delicious but also embodies the warmth and hospitality of Greek cuisine, making it a perfect addition to any holiday table.

Greek Easter Bougatsa with Cheese

Bougatsa with cheese is a savory Greek pastry that’s often enjoyed for breakfast or as a snack. This version of Bougatsa features a creamy cheese filling wrapped in crispy phyllo dough. It’s a versatile dish that can be served warm or at room temperature and is a favorite during the Easter season, adding a savory option to the festive spread.

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted
• 1 1/2 cups ricotta cheese
• 1 cup feta cheese, crumbled
• 1 large egg
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, mix together the ricotta cheese, feta cheese, egg, parsley, salt, and pepper until well combined.
3. Brush a layer of phyllo dough with melted butter and place it in the prepared baking dish. Repeat this process, layering and buttering the phyllo sheets, until you have about 6 layers.
4. Spread the cheese filling evenly over the phyllo layers.
5. Continue layering and buttering the remaining phyllo sheets on top, using about 6 more layers.
6. Bake for 30-35 minutes, or until the top is golden brown and crispy. Let it cool slightly before cutting into squares and serving.

Bougatsa with cheese offers a savory contrast to the sweet treats traditionally served during Easter. Its flaky phyllo crust and creamy cheese filling make it a delightful choice for brunch or as a party appetizer. This Greek pastry adds a touch of savory indulgence to your Easter celebration, showcasing the diverse flavors of Greek cuisine.

Greek Easter Kavourmas (Spiced Lamb Pastry)

Kavourmas is a traditional Greek pastry that features a spiced lamb filling wrapped in flaky phyllo dough. It’s a savory treat often enjoyed during Easter, reflecting the rich culinary traditions of Greek cuisine. The combination of tender lamb with aromatic spices and a crisp phyllo crust makes this pastry a memorable addition to any festive meal.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet.
2. In a skillet, cook the ground lamb over medium heat until browned. Drain any excess fat.
3. Add the onion and garlic to the skillet and cook until softened. Stir in the cinnamon, cumin, paprika, allspice, salt, and pepper. Cook for another 5 minutes, then remove from heat and mix in the parsley.
4. Lay a sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place another sheet on top and brush with butter again. Repeat with a third sheet.
5. Spoon a portion of the lamb mixture along one edge of the phyllo sheets. Roll up the phyllo to form a log or coil shape, tucking the ends to seal.
6. Place the rolled pastry on the prepared baking sheet and brush with the beaten egg.
7. Bake for 25-30 minutes, or until golden brown and crisp. Allow to cool slightly before slicing.

Kavourmas offers a delightful blend of savory flavors and crispy texture, making it a standout dish for Easter. The spiced lamb filling encased in buttery phyllo dough is both satisfying and sophisticated. This pastry is perfect for sharing with family and friends, adding a touch of traditional Greek cuisine to your holiday celebrations.

Greek Easter Tzoureki (Sweet Easter Bread)

Tzoureki is a traditional Greek Easter bread known for its soft, fluffy texture and sweet, aromatic flavor. This braided bread is often flavored with mahleb (a spice made from cherry pits) and decorated with colorful sprinkles or dyed eggs. It symbolizes the joy and renewal of Easter, making it a festive centerpiece for the holiday table.

Ingredients:

• 1 cup milk
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 1 tablespoon active dry yeast
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground mahleb (optional)
• 1/2 teaspoon ground cinnamon
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg, beaten (for egg wash)
• Colored sprinkles or dyed Easter eggs (for decoration)

Instructions:

1. In a saucepan, heat the milk, sugar, and butter until the butter is melted. Allow to cool to lukewarm.
2. In a large bowl, dissolve the yeast in the warm milk mixture and let sit for 5 minutes until foamy.
3. Beat in the eggs, vanilla extract, mahleb (if using), and cinnamon.
4. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it into three equal parts. Roll each part into a long strand and braid them together. Place the braided dough on a greased baking sheet.
7. Brush with beaten egg and decorate with colored sprinkles or place dyed Easter eggs on top.
8. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped. Cool before slicing.

Tzoureki is a symbol of Greek Easter celebrations, bringing a sweet and festive touch to the holiday table. Its soft, fluffy texture and rich flavor make it a beloved tradition among Greek families. Whether enjoyed fresh out of the oven or toasted, this sweet bread is a delightful way to celebrate Easter with a touch of Greek tradition.

Greek Easter Koulourakia (Butter Cookies)

Koulourakia are traditional Greek butter cookies that are often baked for special occasions, including Easter. These cookies are characterized by their rich, buttery flavor and distinctive twisted shape. Lightly sweet and perfectly crispy, they are a favorite accompaniment to coffee or tea during the holiday season.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 cups all-purpose flour
• 1 egg, beaten (for egg wash)
• Sesame seeds for sprinkling (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
4. Divide the dough into small pieces and roll each piece into a thin rope. Shape the ropes into twists or braids and place them on the prepared baking sheet.
5. Brush each cookie with beaten egg and sprinkle with sesame seeds if desired.
6. Bake for 15-20 minutes, or until golden brown and crisp. Cool on a wire rack.

Koulourakia are a classic Greek cookie that captures the essence of Easter celebrations with their buttery richness and inviting crunch. These cookies are perfect for sharing with family and friends, offering a taste of Greek tradition in every bite. Their simplicity and delightful flavor make them a cherished treat for the holiday season.

Greek Easter Karpatka (Custard Cream Cake)

Karpatka is a classic Greek dessert that features layers of crisp pastry filled with rich custard cream. This elegant cake is often enjoyed during Easter and special occasions. Its combination of flaky pastry and creamy filling makes it a delightful and sophisticated dessert that impresses with both its taste and appearance.

Ingredients:

For the Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

For the Custard Cream:

• 2 cups whole milk
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

For Garnish:

• Powdered sugar for dusting

Instructions:

For the Pastry:

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a saucepan, bring the water and butter to a boil. Remove from heat and quickly stir in the flour until a smooth dough forms.
3. Return to low heat and stir continuously for 1-2 minutes until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool slightly. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. Divide the dough between the prepared baking sheets and spread it out into two even rectangles.
6. Bake for 25-30 minutes, or until golden brown and crisp. Allow to cool completely.

For the Custard Cream:

1. In a saucepan, heat the milk over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually add the hot milk to the egg mixture, whisking continuously.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and starts to bubble.
4. Remove from heat and stir in the butter and vanilla extract until smooth. Let cool to room temperature.

Assembly:

1. Place one layer of pastry on a serving platter. Spread half of the custard cream over the pastry.
2. Top with the second layer of pastry and spread the remaining custard cream on top.
3. Refrigerate for at least 2 hours before serving. Dust with powdered sugar just before serving.

Karpatka is a luxurious dessert that brings a touch of elegance to your Easter celebration. The contrast between the crisp pastry and smooth custard creates a delightful texture and flavor experience. This dessert is perfect for those who appreciate refined and classic sweets, making it a memorable addition to any festive table.

Greek Easter Melomakarona (Honey-Spiced Cookies)

Melomakarona are traditional Greek honey cookies that are especially popular during the Christmas and Easter seasons. These cookies are infused with warm spices and soaked in a honey syrup, then garnished with chopped walnuts. Their rich flavor and tender crumb make them a beloved treat for holiday gatherings.

Ingredients:

For the Cookies:

• 1 cup olive oil
• 1/2 cup granulated sugar
• 1/2 cup orange juice
• 1/4 cup brandy or rum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking powder
• 4 cups all-purpose flour

For the Honey Syrup:

• 1 cup honey
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick

For Garnish:

• 1/2 cup chopped walnuts

Instructions:

For the Cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the olive oil, sugar, orange juice, and brandy until well combined.
3. Add the cinnamon, cloves, and baking powder. Gradually stir in the flour until a soft dough forms.
4. Shape the dough into small oval-shaped cookies and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until golden brown. Allow to cool completely.

For the Honey Syrup:

1. In a saucepan, combine the honey, sugar, water, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the cinnamon stick and let the syrup cool slightly.

Assembly:

1. Dip each cooled cookie into the warm honey syrup, allowing it to soak for a few seconds. Remove and let excess syrup drain.
2. Sprinkle the cookies with chopped walnuts.

Melomakarona are a quintessential Greek holiday treat that brings a touch of sweetness and spice to any celebration. Their honey-soaked texture and nutty garnish create a deliciously rich flavor that pairs beautifully with coffee or tea. These cookies not only add a festive touch to your Easter spread but also celebrate the deep-rooted traditions of Greek baking.

Greek Easter Pasteli (Sesame Honey Bars)

Pasteli is a traditional Greek snack made from sesame seeds and honey. These sweet, crunchy bars are often enjoyed during special occasions, including Easter. The combination of nutty sesame seeds and rich honey creates a simple yet satisfying treat that’s both nutritious and delicious.

Ingredients:

• 2 cups sesame seeds
• 1 cup honey
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt

Instructions:

1. Lightly grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large skillet, toast the sesame seeds over medium heat until golden and fragrant. Remove from heat and set aside.
3. In a saucepan, combine the honey, sugar, water, and salt. Bring to a boil over medium heat, stirring frequently. Continue boiling until the mixture reaches 250°F (120°C) on a candy thermometer.
4. Remove from heat and immediately stir in the toasted sesame seeds.
5. Pour the mixture into the prepared baking dish and spread it out evenly with a spatula. Let it cool completely before cutting into bars.

Pasteli is a delightful and wholesome treat that embodies the essence of Greek confectionery. Its combination of crunchy sesame seeds and sweet honey provides a satisfying and energizing snack, making it a perfect addition to your Easter festivities. Whether enjoyed as a light dessert or a snack, Pasteli offers a taste of traditional Greek flavors in every bite.

Note: More recipes are coming soon!