Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and rich culinary history, and its pastries are no exception.
From flaky phyllo dough creations to delightful sweet treats, Greek pastries offer a variety of textures and tastes that can transport you to the sun-drenched shores of Greece with every bite.
In this article, we will explore over 25 delicious Greek pastry recipes that encompass both traditional favorites and modern twists.
Whether you’re looking to indulge in the sweet, honey-soaked delights of melomakarona or savor the creamy richness of bougatsa, these recipes are perfect for any occasion—from festive celebrations to cozy family gatherings.
Prepare to immerse yourself in the world of Greek desserts as we share these mouthwatering recipes that will not only satisfy your sweet tooth but also give you a taste of Greece’s culinary heritage.
25+ Irresistible Greek Pastry Recipes to Sweeten Your Day
Exploring the world of Greek pastries is a journey filled with delightful surprises and comforting flavors.
From savory treats like spanakopita to sweet indulgences like baklava, each recipe reflects the heart and soul of Greek culture.
These 25+ Greek pastry recipes offer something for everyone, whether you’re a seasoned baker or a novice in the kitchen.
As you try your hand at these delicious creations, you’ll not only delight your taste buds but also create cherished memories with friends and family.
So gather your ingredients, roll out the phyllo dough, and let the aromas of Greece fill your kitchen.
With these recipes, you can bring a slice of Greek tradition to your home and enjoy the warmth and joy that comes with sharing homemade pastries.
Baklava
Baklava is a traditional Greek pastry made of layers of filo dough, filled with chopped nuts and sweetened with honey syrup. This rich and decadent dessert is a hallmark of Greek cuisine, often served during celebrations and special occasions. The perfect balance of flaky, crunchy, and sticky textures makes baklava a favorite among many.
Ingredients:
- 1 package of filo pastry (16 oz)
- 2 cups walnuts, finely chopped
- 1 cup almonds, finely chopped
- 1 cup melted butter
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1 cup honey
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Nut Filling:
- In a bowl, combine the chopped walnuts, almonds, cinnamon, and a half cup of sugar. Set aside.
- Prepare the Filo Pastry:
- Preheat the oven to 350°F (175°C).
- Brush a 9×13 inch baking dish with melted butter.
- Lay one sheet of filo in the dish, brushing it lightly with melted butter. Repeat with about 8 sheets, brushing each layer with butter.
- Add the Nut Filling:
- Spread a layer of the nut mixture over the buttered filo sheets.
- Layer another 4 sheets of filo, brushing each with butter, and then add another layer of nuts.
- Repeat this process until all the nut filling is used, ending with about 8 layers of filo on top, brushing each layer with butter.
- Cut and Bake:
- Using a sharp knife, cut the baklava into diamond or square shapes. Bake for about 45-50 minutes or until golden brown.
- Make the Syrup:
- While the baklava is baking, combine the water, remaining sugar, and honey in a saucepan. Bring to a boil and then reduce to a simmer for about 10 minutes. Stir in the vanilla extract.
- Pour the Syrup:
- Once the baklava is baked, remove it from the oven and immediately pour the syrup over the hot pastry. Let it cool for a few hours before serving.
Baklava is not just a dessert; it’s a celebration of textures and flavors. The crispy layers of filo are perfectly complemented by the sweet and nutty filling, and the honey syrup adds an irresistible gloss. Serving baklava at gatherings is sure to impress guests, as it embodies the heart of Greek hospitality. This pastry is best enjoyed with a cup of strong coffee or tea, making every bite a cherished moment. Once you master this recipe, you’ll find yourself returning to it time and again!
Galaktoboureko
Galaktoboureko is a traditional Greek custard-filled pastry made with layers of filo dough and soaked in a fragrant syrup. This dessert is known for its creamy texture and delightful sweetness, making it a beloved choice for those with a sweet tooth. Its delicate nature and unique flavor profile make it a centerpiece for any dessert table.
Ingredients:
- 1 package of filo pastry (16 oz)
- 1 cup unsalted butter, melted
- 1 cup semolina flour
- 1 cup granulated sugar
- 4 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup water
- 1 cup sugar (for syrup)
- 1 teaspoon lemon juice
Instructions:
- Prepare the Custard Filling:
- In a saucepan, combine the milk and sugar. Heat over medium heat until the sugar dissolves.
- In a bowl, whisk together the eggs, semolina, and vanilla extract. Slowly add the warm milk mixture to the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the lemon zest. Allow to cool.
- Prepare the Filo Pastry:
- Preheat the oven to 350°F (175°C).
- Brush a 9×13 inch baking dish with melted butter.
- Lay one sheet of filo in the dish and brush it lightly with melted butter. Repeat with about 6 sheets.
- Add the Custard Filling:
- Pour the cooled custard filling over the filo base. Layer another 6 sheets of filo, brushing each with butter, over the custard.
- Bake:
- Cut the top layers of filo into squares or diamonds, and bake for 40-45 minutes or until golden brown.
- Make the Syrup:
- While the galaktoboureko is baking, prepare the syrup by combining water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer for about 10 minutes.
- Pour the Syrup:
- Once the galaktoboureko is done baking, remove it from the oven and immediately pour the hot syrup over the pastry. Let it cool before serving.
Galaktoboureko is a dessert that captures the essence of Greek flavors and tradition. The creamy custard nestled between the layers of crisp filo is simply heavenly, while the syrup adds a sweet, citrusy finish that makes each bite a delight. This dish is perfect for special occasions, but its charm can brighten any day. When served chilled, galaktoboureko showcases its exquisite flavor and texture, allowing you to savor every mouthful. With its rich history and divine taste, this pastry will surely become a cherished recipe in your collection.
Kataifi
Kataifi is a unique Greek pastry made with shredded filo dough, typically filled with nuts and sweetened with syrup. Its distinctive appearance and texture make it an eye-catching dessert that’s both fun to prepare and delightful to eat. With its crispy exterior and sweet filling, kataifi is a staple in Greek pastry shops.
Ingredients:
- 1 package kataifi dough (16 oz)
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1 cup honey
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Nut Filling:
- In a bowl, mix together the chopped walnuts, pistachios, cinnamon, and half of the sugar.
- Prepare the Kataifi Dough:
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with melted butter.
- Gently pull apart the kataifi dough, fluffing it up to create a light texture. Take small portions of dough and shape them into nests or bundles.
- Add the Nut Filling:
- Place a small amount of the nut mixture in the center of each kataifi bundle. Shape the dough around the filling, ensuring it’s well enclosed.
- Bake:
- Place the kataifi bundles in the greased baking dish and brush the tops with melted butter. Bake for 30-35 minutes or until golden and crispy.
- Make the Syrup:
- While the kataifi is baking, combine water, remaining sugar, and honey in a saucepan. Bring to a boil, then simmer for about 10 minutes. Stir in vanilla extract.
- Pour the Syrup:
- Once baked, remove the kataifi from the oven and pour the hot syrup over it. Let it absorb the syrup for at least 30 minutes before serving.
Kataifi is a dessert that showcases the creativity and richness of Greek pastry-making. With its unique texture and delightful combination of nuts, this pastry is both a feast for the eyes and the palate. The crispiness of the kataifi contrasts beautifully with the sweet, sticky syrup, creating a symphony of flavors that will leave you craving more. This pastry is perfect for sharing at gatherings, as it offers a touch of elegance and indulgence to any occasion. Each bite is a testament to the rich culinary traditions of Greece, making kataifi a beloved addition to your dessert repertoire.
Loukoum
Loukoum, also known as Turkish delight, is a chewy and sweet confectionery that is popular in Greek cuisine. Often flavored with rosewater or lemon and dusted with powdered sugar or cornstarch, this delicacy is perfect for serving with coffee or as a sweet treat during gatherings. Its unique texture and aromatic flavors make it a beloved favorite across generations.
Ingredients:
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rosewater (or other flavoring, like orange or vanilla)
- 1/4 teaspoon cream of tartar
- Powdered sugar (for dusting)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the sugar, 1/4 cup of water, and lemon juice. Heat over medium heat until the sugar dissolves, stirring constantly. Allow it to boil without stirring for about 10 minutes or until it reaches a soft ball stage (about 240°F or 115°C).
- Make the Cornstarch Mixture:
- In another saucepan, mix the cornstarch, cream of tartar, and 1 cup of water. Cook over low heat, stirring continuously until it thickens into a paste.
- Combine the Mixtures:
- Once the syrup is ready, slowly pour it into the cornstarch mixture, stirring continuously to avoid lumps. Continue to cook on low heat for about 10-15 minutes until it becomes thick and glossy.
- Add Flavoring:
- Remove from heat and stir in the rosewater or your chosen flavoring. Pour the mixture into a greased square dish or mold, smoothing the top with a spatula.
- Set and Dust:
- Allow the mixture to cool at room temperature for several hours or overnight. Once set, cut it into small squares and dust with powdered sugar or cornstarch to prevent sticking.
Loukoum is a delightful treat that transports you to the heart of Greek culture with each bite. Its soft, chewy texture paired with fragrant flavors makes it a unique indulgence. Perfect for sharing with family and friends, this sweet confection is not only a delightful treat but also a cherished memory of gatherings and celebrations. Serve it alongside Greek coffee for an authentic experience, and watch as it becomes a favorite in your home. This recipe is easy to customize, allowing you to explore different flavorings and textures, making it a fun addition to your culinary repertoire.
Bougatsa
Bougatsa is a beloved Greek pastry, typically filled with custard, cheese, or minced meat, and wrapped in layers of crispy filo dough. Originating from the region of Macedonia, this versatile pastry can be enjoyed as a sweet breakfast or a savory snack. Its flaky layers and rich fillings make it a comforting choice for any time of day.
Ingredients:
- 1 package of filo pastry (16 oz)
- 1 cup unsalted butter, melted
- 2 cups milk
- 3 large eggs
- 1/2 cup granulated sugar (for sweet version)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract (for sweet version)
- 1 cup feta cheese (for savory version, crumbled)
- 1/2 pound ground meat (for savory version, optional)
- 1 teaspoon ground cinnamon (for sweet version)
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Filling:
- For Sweet Bougatsa: In a saucepan, heat the milk until warm. In a bowl, whisk the eggs, sugar, cornstarch, and vanilla extract. Gradually add the warm milk to the egg mixture, stirring continuously. Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat and let it cool.
- For Savory Bougatsa: In a skillet, brown the ground meat (if using) and mix with crumbled feta cheese. Set aside.
- Prepare the Filo Pastry:
- Preheat the oven to 350°F (175°C).
- Brush a baking dish with melted butter. Lay one sheet of filo in the dish and brush it lightly with butter. Repeat with several sheets, about 6-8 layers.
- Add the Filling:
- For sweet bougatsa, pour the custard filling over the prepared filo layers. For savory bougatsa, spread the meat and feta mixture on top of the filo.
- Top with Filo:
- Layer another 6-8 sheets of filo on top, brushing each with butter. Cut the top layers into diamond shapes or squares for easy serving.
- Bake:
- Bake in the preheated oven for 30-35 minutes or until golden brown and crispy.
- Dust and Serve:
- Allow to cool slightly before serving. Dust with powdered sugar for the sweet version or serve warm as is for the savory version.
Bougatsa is a delightful pastry that offers the best of both worlds—sweet and savory. Its versatility makes it suitable for breakfast, brunch, or even dessert, and the crispy layers of filo combined with rich fillings create a comforting experience that is hard to resist. This pastry embodies the essence of Greek cuisine, where simple ingredients are transformed into something extraordinary. Enjoying bougatsa with a cup of coffee or tea will create a moment of bliss, making it a cherished treat for both gatherings and quiet afternoons at home. Experimenting with different fillings can lead to new favorites, ensuring this recipe finds a special place in your kitchen.
Spanakopita
Spanakopita is a traditional Greek savory pastry filled with spinach, feta cheese, and herbs, all wrapped in flaky layers of filo dough. This dish is a staple in Greek cuisine, often enjoyed as an appetizer or light meal. The combination of earthy spinach and tangy feta creates a harmonious flavor profile that is both satisfying and nutritious.
Ingredients:
- 1 package of filo pastry (16 oz)
- 1/2 cup unsalted butter, melted
- 1 onion, finely chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed)
- 1 cup feta cheese, crumbled
- 2 large eggs
- 1 teaspoon dried dill (or fresh, if available)
- Salt and pepper to taste
Instructions:
- Prepare the Filling:
- In a skillet, heat a tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the spinach, cooking until wilted. Remove from heat and let cool. In a bowl, mix the cooked spinach and onion with feta cheese, eggs, dill, salt, and pepper.
- Prepare the Filo Pastry:
- Preheat the oven to 375°F (190°C).
- Brush a baking dish with melted butter. Lay one sheet of filo in the dish and brush it lightly with melted butter. Repeat with about 5-6 layers.
- Add the Filling:
- Spread the spinach and feta filling evenly over the filo layers.
- Top with another 5-6 layers of filo, brushing each with butter.
- Cut and Bake:
- Cut the top layers into squares or diamonds for serving. Bake for 30-35 minutes or until golden and crispy.
- Serve:
- Allow to cool slightly before serving warm or at room temperature.
Spanakopita is a beloved dish that showcases the flavors and textures of Greek cuisine. The crispy, flaky layers of filo pastry perfectly envelop the savory spinach and feta filling, creating a delightful combination that is both comforting and refreshing. This dish is perfect for entertaining, as it can be served as an appetizer or a main course, and it’s a great way to introduce vegetables in a delicious manner. Spanakopita pairs beautifully with a side salad or a refreshing tzatziki sauce, making it a versatile option for any meal. Its enduring popularity is a testament to its wonderful taste, ensuring that it will remain a favorite in your culinary repertoire for years to come.
Kataifi
Kataifi is a traditional Greek pastry made from finely shredded phyllo dough, resembling a nest, and filled with nuts, cinnamon, and sugar. It is soaked in a fragrant syrup made from sugar, water, and lemon juice after baking, giving it a sweet and syrupy finish. This pastry is often served during holidays and special occasions, making it a festive favorite.
Ingredients:
- 1 package of kataifi dough (16 oz)
- 1 cup unsalted butter, melted
- 1 cup walnuts or pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar (for syrup)
- 1 cup water (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and allow it to cool.
- Prepare the Filling:
- In a bowl, mix the chopped walnuts or pistachios with ground cinnamon. Set aside.
- Assemble the Kataifi:
- Preheat the oven to 350°F (175°C).
- In a large baking dish, spread half of the kataifi dough, using your fingers to separate the strands and fluff them up. Drizzle half of the melted butter over the top.
- Evenly distribute the nut mixture over the kataifi.
- Top with the remaining kataifi, fluffing it as you go, and drizzle with the remaining butter.
- Bake:
- Bake for 40-45 minutes or until golden brown and crispy.
- Soak in Syrup:
- Remove from the oven and immediately pour the cooled syrup evenly over the hot kataifi. Let it soak for at least 30 minutes before serving.
- Serve:
- Allow to cool slightly, then cut into squares or diamonds. Dust with powdered sugar before serving, if desired.
Kataifi is a visually stunning and incredibly delicious pastry that combines the crispy texture of shredded phyllo dough with a rich, nutty filling and a sweet syrup. Each bite offers a delightful crunch, followed by the fragrant flavors of nuts and cinnamon. This pastry is perfect for special occasions or festive gatherings, bringing a touch of elegance to any table. Enjoy it as a dessert with coffee or tea, and watch as it becomes a favorite among your guests. The versatility of kataifi allows for various fillings and toppings, so feel free to experiment and make it your own.
Galaktoboureko
Galaktoboureko is a classic Greek dessert made from layers of phyllo pastry filled with a rich custard made from milk, semolina, and eggs. This delicious pastry is soaked in a sweet syrup infused with lemon or orange, creating a delightful balance of flavors. Galaktoboureko is often served at celebrations and is cherished for its creamy filling and flaky exterior.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 1 cup unsalted butter, melted
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup semolina
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for syrup)
- 1 cup water (for syrup)
- 1 tablespoon lemon juice (for syrup)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and let it simmer for about 10 minutes. Remove from heat and let cool.
- Prepare the Custard:
- In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together the sugar, semolina, and eggs until smooth. Gradually add the warm milk to the egg mixture, stirring continuously to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring until it thickens. Stir in the vanilla extract and remove from heat.
- Assemble the Galaktoboureko:
- Preheat the oven to 350°F (175°C).
- Brush a baking dish with melted butter. Lay one sheet of phyllo in the dish and brush it lightly with butter. Repeat with 6-8 layers.
- Pour the custard mixture over the phyllo layers. Top with another 6-8 layers of phyllo, brushing each with melted butter.
- Bake:
- Bake for 30-40 minutes, or until the top is golden brown.
- Soak in Syrup:
- Once baked, immediately pour the cooled syrup over the hot galaktoboureko. Allow it to soak for at least 30 minutes before serving.
- Serve:
- Cut into squares or diamond shapes and serve warm or at room temperature.
Galaktoboureko is a luxurious dessert that encapsulates the essence of Greek sweets. The delicate layers of phyllo pastry create a delightful crunch that contrasts beautifully with the creamy, custard filling. The sweet syrup adds a touch of brightness, enhancing the overall flavor of the dish. Perfect for celebrations or a cozy family gathering, this pastry is sure to impress your guests with its rich taste and elegant presentation. Pair it with a cup of Greek coffee for a truly authentic experience, and savor the deliciousness that is galaktoboureko.
Baklava
Baklava is a rich and indulgent Greek pastry made of layers of phyllo dough, chopped nuts, and spices, all drenched in a sweet syrup. This dessert is known for its flaky texture and sweet, nutty flavor, making it a popular choice for celebrations and special occasions. With its origins in the Ottoman Empire, baklava is now a beloved treat in many cultures.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 2 cups walnuts or pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
- 1 cup granulated sugar (for syrup)
- 1 cup water (for syrup)
- 1 tablespoon honey (for syrup)
- 1 teaspoon vanilla extract (for syrup)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the sugar, water, honey, and vanilla extract. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes. Remove from heat and let it cool.
- Prepare the Nut Filling:
- In a bowl, mix the chopped nuts with ground cinnamon. Set aside.
- Assemble the Baklava:
- Preheat the oven to 350°F (175°C).
- Brush a baking dish with melted butter. Lay one sheet of phyllo in the dish and brush it lightly with butter. Repeat with 8-10 layers.
- Sprinkle a layer of the nut mixture over the phyllo.
- Add 2 more layers of phyllo, brushing each with butter, followed by another layer of nuts. Repeat until all the nuts are used, finishing with 8-10 layers of phyllo on top.
- Cut and Bake:
- Cut the baklava into diamond or square shapes with a sharp knife. Bake for 45-50 minutes, or until golden brown and crisp.
- Soak in Syrup:
- Once baked, immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for at least 4 hours or overnight for the best flavor.
- Serve:
- Serve at room temperature, garnished with additional chopped nuts if desired.
Baklava is an exquisite dessert that brings together a harmony of textures and flavors. The crisp phyllo dough and rich nut filling are perfectly complemented by the sweet syrup, creating a decadent treat that is hard to resist. This pastry is often served during holidays, weddings, and festive gatherings, making it a staple in Greek celebrations. Sharing baklava with friends and family not only satisfies the sweet tooth but also creates a sense of togetherness and joy. With its timeless appeal, this recipe ensures that baklava will remain a cherished dessert in your home, and with a little practice, you’ll master the art of making this delicious pastry that captures the spirit of Greek hospitality.
Loukoum
Loukoum, also known as Turkish delight, is a popular sweet treat in Greece, known for its chewy texture and delicate flavors. It is typically made from sugar, starch, and water, flavored with a variety of ingredients like rosewater, citrus, or nuts. This confection is often dusted with powdered sugar or cornstarch to prevent sticking and is perfect for serving with coffee or tea.
Ingredients:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup cornstarch
- 1 cup water (for cornstarch mixture)
- 1 tablespoon lemon juice
- 1 teaspoon rosewater or orange blossom water
- 1/2 cup chopped nuts (optional)
- Powdered sugar (for dusting)
- Cornstarch (for dusting)
Instructions:
- Prepare the Sugar Syrup:
- In a saucepan, combine the granulated sugar, 1 cup of water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it boil for about 10 minutes without stirring, until it reaches a soft ball stage (about 240°F or 115°C).
- Make the Cornstarch Mixture:
- In another bowl, mix the cornstarch with 1 cup of water to create a smooth paste. Cook this mixture in a separate saucepan over low heat, stirring constantly, until it thickens and becomes translucent.
- Combine Mixtures:
- Gradually pour the sugar syrup into the cornstarch mixture, stirring continuously to combine. Cook the mixture over low heat for about 15-20 minutes, stirring constantly until it thickens to a pudding-like consistency.
- Flavor and Add Nuts:
- Stir in the rosewater or orange blossom water and, if desired, the chopped nuts. Pour the mixture into a greased square or rectangular dish, smoothing the top with a spatula.
- Set and Cut:
- Allow the mixture to cool at room temperature for at least 4-6 hours, or until fully set. Dust a cutting board with powdered sugar and cornstarch, then invert the set mixture onto the board. Cut into small cubes.
- Dust and Serve:
- Dust the pieces with more powdered sugar and cornstarch to prevent sticking. Store in an airtight container and enjoy with coffee or tea.
Loukoum is a delightful treat that captures the essence of Greek sweets, providing a chewy and flavorful experience. Its versatility allows for various flavors and nut additions, making it a customizable confection perfect for any occasion. Whether you enjoy it at home or share it with friends, loukoum is a sweet reminder of the rich culinary traditions of Greece. Its melt-in-your-mouth texture and aromatic flavors create a wonderful pairing with a cup of coffee, offering a taste of Greek hospitality that will leave a lasting impression.
Revani
Revani is a traditional Greek semolina cake that is moist, sweet, and often flavored with lemon or orange zest. This cake is soaked in a sugar syrup after baking, giving it a delightful sweetness that pairs beautifully with its light, fluffy texture. Revani is a popular dessert for celebrations and gatherings, known for its aromatic flavors and comforting qualities.
Ingredients:
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- Zest of 1 lemon or orange
- 1 cup water (for syrup)
- 1 cup granulated sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Almonds or walnuts (for garnish, optional)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the water, sugar, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for about 10 minutes, then remove from heat and allow to cool.
- Make the Cake Batter:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy. Add the yogurt, vegetable oil, and lemon or orange zest, mixing until well combined.
- In a separate bowl, combine the semolina and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Bake the Cake:
- Pour the batter into a greased baking dish and spread it evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Soak in Syrup:
- Once baked, remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow it to soak for at least 30 minutes.
- Serve:
- Cut the revani into squares or diamond shapes and garnish with almonds or walnuts, if desired. Serve at room temperature.
Revani is a delightful dessert that embodies the warmth and comfort of Greek cuisine. The combination of semolina and yogurt creates a soft, tender cake that absorbs the sweet syrup beautifully, resulting in a luscious treat. Often enjoyed during family gatherings or festive occasions, revani is a reminder of the simple joys of sharing good food with loved ones. Its aromatic flavors and appealing texture make it a versatile dessert that can be served on any occasion, ensuring it remains a cherished recipe in your baking repertoire.
Bougatsa
Bougatsa is a beloved Greek pastry that hails from the northern region of Thessaloniki. It is typically made with layers of phyllo dough filled with either a sweet custard, minced meat, or cheese. The sweet version is often dusted with powdered sugar and cinnamon, making it a popular breakfast or dessert option. Bougatsa is known for its flaky texture and rich flavors, making it a must-try for pastry lovers.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 1/2 cup unsalted butter, melted
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup semolina
- 3 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Ground cinnamon (for dusting)
Instructions:
- Prepare the Custard:
- In a saucepan, heat the milk over medium heat. In a bowl, whisk together the sugar, semolina, and eggs until smooth. Gradually add the warm milk to the egg mixture, stirring continuously to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring until it thickens. Stir in the vanilla extract and remove from heat. Allow to cool slightly.
- Assemble the Bougatsa:
- Preheat the oven to 375°F (190°C).
- Brush a baking dish with melted butter. Lay one sheet of phyllo in the dish and brush it lightly with butter. Repeat with 4-5 layers.
- Pour the custard mixture over the phyllo layers. Top with another 4-5 layers of phyllo, brushing each layer with butter.
- Bake:
- Bake for 30-40 minutes, or until the top is golden brown and crispy.
- Dust and Serve:
- Once baked, remove from the oven and dust with powdered sugar and cinnamon. Allow to cool slightly before cutting into squares or triangles.
Bougatsa is a versatile and delicious pastry that highlights the beauty of Greek flavors. The flaky phyllo envelops a rich custard filling, creating a delightful contrast in textures. Traditionally enjoyed as a breakfast item or dessert, bougatsa is perfect for any time of day. Its charming presentation and sweet aroma will surely impress your guests, making it an ideal addition to festive occasions or brunch gatherings. Embrace the joy of sharing this delightful treat with family and friends, as bougatsa encapsulates the warmth and hospitality that Greek cuisine is renowned for.
Kataifi
Kataifi is a traditional Greek dessert made from shredded phyllo dough, giving it a unique texture reminiscent of fine vermicelli. This pastry is typically filled with a sweet nut mixture and soaked in syrup, resulting in a rich and indulgent treat. Kataifi is often served during special occasions and celebrations, showcasing the intricate beauty and flavors of Greek pastries.
Ingredients:
- 1 package of kataifi dough (16 oz)
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup almonds, finely chopped
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar (for syrup)
- 1 cup water (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Powdered sugar (for garnish, optional)
Instructions:
- Prepare the Nut Filling:
- In a bowl, mix together the chopped walnuts, almonds, and ground cinnamon. Set aside.
- Prepare the Syrup:
- In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for about 10 minutes, then remove from heat and allow to cool.
- Assemble the Kataifi:
- Preheat the oven to 350°F (175°C).
- Take a handful of kataifi dough and stretch it out into thin strands. Drizzle some melted butter over it and place a spoonful of the nut mixture at one end. Roll it up tightly, tucking in the sides as you go, to form a small cylinder. Repeat with the remaining dough and filling.
- Bake:
- Arrange the rolled kataifi on a greased baking sheet and drizzle with remaining melted butter. Bake for 30-40 minutes or until golden brown and crispy.
- Soak in Syrup:
- Once baked, immediately pour the cooled syrup over the hot kataifi, allowing it to soak for at least 30 minutes.
- Serve:
- Serve warm or at room temperature, garnished with powdered sugar if desired.
Kataifi is a stunning and delectable pastry that encapsulates the essence of Greek desserts. The crispy, shredded phyllo texture combined with the rich nut filling creates a wonderful contrast, while the syrup adds a touch of sweetness. This dessert is perfect for sharing with loved ones, making it a fantastic addition to any gathering. Whether served as a festive treat or an everyday indulgence, kataifi will surely delight your palate and transport you to the enchanting world of Greek cuisine.
Galaktoboureko
Galaktoboureko is a classic Greek dessert made from layers of crispy phyllo pastry filled with a creamy semolina custard, all drenched in a fragrant syrup. This delightful treat is known for its perfect balance of textures, with the crunchy phyllo contrasting beautifully with the smooth custard. Galaktoboureko is a staple in Greek bakeries and homes, often enjoyed during festive occasions and celebrations.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 1 cup unsalted butter, melted
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup semolina
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup water (for syrup)
- 1 cup granulated sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Ground cinnamon (for garnish, optional)
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the water, sugar, and lemon juice. Bring to a boil, stirring until the sugar dissolves. Let it simmer for about 10 minutes, then remove from heat and allow to cool.
- Make the Custard:
- In a saucepan, heat the milk over medium heat. In a bowl, whisk together the sugar, semolina, and eggs. Gradually add the warm milk to the egg mixture, stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring until it thickens. Stir in the vanilla extract and remove from heat.
- Assemble the Galaktoboureko:
- Preheat the oven to 350°F (175°C).
- Brush a baking dish with melted butter. Layer about 6 sheets of phyllo, brushing each sheet with butter. Pour the custard over the phyllo layers, spreading it evenly.
- Top with another 6-8 sheets of phyllo, again brushing each layer with butter.
- Bake:
- Bake for 30-40 minutes or until the top is golden brown and crispy.
- Soak in Syrup:
- Once baked, immediately pour the cooled syrup over the hot galaktoboureko, allowing it to soak for at least 30 minutes.
- Serve:
- Cut into squares and serve, garnished with a sprinkle of ground cinnamon if desired.
Galaktoboureko is a timeless Greek dessert that brings together the best of both worlds: crispy phyllo and a velvety custard. Its fragrant syrup adds a delightful sweetness, making each bite an indulgent experience. This dessert is perfect for celebrations, holiday gatherings, or simply as a special treat for loved ones. With its beautiful presentation and rich flavors, galaktoboureko is sure to impress anyone who tastes it, leaving a lasting impression of the vibrant traditions of Greek cuisine.
Sfinakia
Sfinakia are Greek pastries filled with a delicious mixture of spinach and feta cheese, wrapped in flaky phyllo dough. These savory pastries are a popular choice for appetizers or snacks and are often enjoyed with a refreshing dip. The combination of earthy spinach and creamy feta creates a satisfying filling that perfectly complements the crispy phyllo exterior.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 1/2 cup unsalted butter, melted
- 2 cups fresh spinach, chopped (or frozen, thawed and drained)
- 1 cup feta cheese, crumbled
- 1/4 cup ricotta cheese (optional)
- 1/4 cup green onions, chopped
- 1 egg, beaten
- Salt and pepper (to taste)
- Sesame seeds (for garnish, optional)
Instructions:
- Prepare the Filling:
- In a large bowl, combine the chopped spinach, feta cheese, ricotta cheese (if using), green onions, and the beaten egg. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Assemble the Sfinakia:
- Preheat the oven to 375°F (190°C).
- Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with butter again.
- Cut the layered phyllo into strips (about 4 inches wide). Place a spoonful of the spinach filling at one end of each strip. Fold the sides over the filling and roll it up to form a triangle or a small envelope.
- Bake:
- Arrange the sfinakia on a greased baking sheet, seam-side down. Brush the tops with melted butter and sprinkle with sesame seeds if desired. Bake for 20-25 minutes or until golden brown and crispy.
- Serve:
- Allow the sfinakia to cool slightly before serving. They can be enjoyed warm or at room temperature, and they pair wonderfully with tzatziki or yogurt-based dips.
Sfinakia are a delightful savory pastry that embodies the flavors of Greek cuisine. The combination of spinach and feta wrapped in flaky phyllo creates a perfect balance of taste and texture. These pastries are versatile and can be served as appetizers, snacks, or part of a meze platter, making them ideal for gatherings and celebrations. Whether enjoyed on their own or paired with a refreshing dip, sfinakia are sure to be a hit, showcasing the wonderful diversity and richness of Greek culinary traditions.
Bougatsa
Bougatsa is a beloved Greek pastry that features layers of crispy phyllo dough filled with a creamy custard or a savory filling of cheese or minced meat. Originating from the region of Macedonia, this versatile pastry can be served as a breakfast item or a comforting snack. The delicate balance of flaky pastry and rich filling makes bougatsa a favorite among many.
Ingredients:
- 1 package of phyllo pastry (16 oz)
- 1 cup unsalted butter, melted
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup semolina
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup feta cheese, crumbled (for savory version)
- Powdered sugar (for garnish, optional)
- Ground cinnamon (for garnish, optional)
Instructions:
- Prepare the Custard:
- In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together the sugar, semolina, and eggs. Gradually add the warm milk to the egg mixture, stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring until it thickens. Stir in the vanilla extract and remove from heat. Allow it to cool slightly.
- Assemble the Bougatsa:
- Preheat the oven to 350°F (175°C).
- Brush a baking dish with melted butter. Layer about 6 sheets of phyllo, brushing each sheet with butter. Pour the custard (or sprinkle the crumbled feta for the savory version) over the phyllo layers, spreading it evenly.
- Top with another 6-8 sheets of phyllo, again brushing each layer with butter.
- Bake:
- Bake for 30-40 minutes or until the top is golden brown and crispy.
- Serve:
- Once baked, allow to cool slightly. Dust with powdered sugar and ground cinnamon if desired. Cut into squares and serve warm.
Bougatsa is a versatile pastry that brings together the richness of a custard or the savory goodness of cheese within flaky layers of phyllo. Whether enjoyed as a sweet breakfast treat or a savory snack, this Greek pastry is sure to please everyone at the table. The buttery, crispy exterior paired with the luscious filling creates a delightful experience that embodies the heart of Greek culinary traditions. Perfect for sharing, bougatsa is a must-try for anyone seeking to indulge in authentic Greek flavors.
Ravani (Semolina Cake)
Ravani is a traditional Greek semolina cake soaked in a sweet syrup, resulting in a moist and flavorful dessert. This cake is often flavored with orange or lemon zest, giving it a refreshing taste that balances its sweetness. Ravani is a popular choice for festive occasions, and its simplicity makes it a favorite among home bakers.
Ingredients:
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- Zest of 1 orange or lemon
- For the syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Syrup:
- In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the vanilla extract. Allow the syrup to cool.
- Make the Cake:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, whisk together the semolina, sugar, yogurt, oil, eggs, baking powder, and citrus zest until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake:
- Bake for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Soak in Syrup:
- Once the cake is baked, remove it from the oven and immediately pour the cooled syrup over the hot cake, allowing it to soak in for at least 30 minutes.
- Serve:
- Cut into squares and serve, garnished with additional citrus zest if desired.
Ravani is a delightful semolina cake that captures the essence of Greek desserts. Its moist texture and aromatic syrup make it a comforting treat for any occasion. This cake can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgence. Ravani not only highlights the use of simple ingredients but also showcases the artistry of Greek baking, making it a beloved dessert that resonates with many traditions and memories.
Melomakarona
Melomakarona are traditional Greek honey cookies, typically enjoyed during the Christmas season. These aromatic treats are made with a blend of flour, olive oil, and spices, and they are soaked in a fragrant honey syrup after baking. The combination of sweet honey and warm spices makes melomakarona a comforting and festive addition to any holiday celebration.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup olive oil
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- Zest of 1 orange
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- For the syrup:
- 1 cup honey
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Chopped walnuts (for garnish)
Instructions:
- Make the Dough:
- In a bowl, combine the flour, semolina, baking powder, cinnamon, cloves, and salt. In a separate bowl, mix the olive oil, sugar, orange juice, and orange zest until well combined. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Shape the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Take small portions of dough and roll them into oval shapes. Place them on the baking sheet, spacing them apart.
- Bake:
- Bake for 20-25 minutes or until the cookies are lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Syrup:
- In a saucepan, combine the honey, water, sugar, and vanilla extract. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
- Soak the Cookies:
- Dip each warm cookie into the syrup for a few seconds, then place on a serving platter. Allow excess syrup to drip off, then sprinkle with chopped walnuts.
- Serve:
- Serve the melomakarona at room temperature, allowing the flavors to meld together.
Melomakarona are a quintessential Greek dessert that embodies the spirit of festive celebrations. These honey-soaked cookies are not only a treat for the taste buds but also a symbol of love and warmth shared during the holidays. The combination of spices and the rich syrup creates a delightful balance of flavors that leaves a lasting impression. Whether served at a holiday gathering or enjoyed with a cup of coffee, melomakarona are sure to bring joy and sweetness to any occasion.
Note: More recipes are coming soon!
