Recipezaar: Greek,Desserts recipes

Cookie Mix Baklava Bars

Tue, 10 Apr 2007 15:49:38 -0400

From the Betty Crocker website. This is a prize winning recipe. I haven't tried it, but I definitely will! -- posted by Jennygal

Sweet Cheese Baklava

Tue, 10 Apr 2007 22:45:40 -0400

I got this recipe on the Kraft Canada Website. I tried it for our family get together at Easter and it was a hit. Since the cream cheese is only sweetened with a bit of honey, it balances out nicely with the baklava which is very sweet on its own. This is one I'll definately be making again. -- posted by MissChif

Easy Baklava

Sun, 15 Apr 2007 22:41:23 -0400

Purists may scream at this but it does look easy. Got this from the Sue Bee honey site and added the pistachios which I've used in traditional baklava with great success. Yield is a guess on my part. -- posted by MarielC

Kourambiethes

Fri, 11 May 2007 11:42:23 -0400

A classic Greek cookie recipe -- posted by mikamouse

Greek Pantespani Tourta (Torte)

Fri, 11 May 2007 15:30:34 -0400

I got this Greek chocolate based torte from my neighbor. -- posted by mikamouse

Greek Baklava - 9x12 Pan

Wed, 06 Jun 2007 14:39:21 -0400

This is a fantastic baklava recipe I created from the best of several other recipes. It makes a 9x12 pan...or you can break it into two smaller pans. -- posted by SME_Cook

Stunning Banana Bread

Sun, 10 Jun 2007 21:22:20 -0400

I made this out of Apples for Jam, everyone loved it, it was so moist and yummy -- posted by Perfect Pixie

Ouzo Keik (Cake)

Fri, 22 Jun 2007 14:32:56 -0400

This is my husband's favorite cake. I've been making it for him for years and he can't resist it. I found this recipe after a trip to Greece and have made a few changes to make things easier. Enjoy! -- posted by Sorrie Lue

Vegan Chocolate Carob Farina Nut Cookies

Mon, 02 Jul 2007 23:05:56 -0400

Scrumptious cookies that marry traditional chocolate chip, Greek Fenekias and middle eastern Mammouls. The whole wheat flour is a nice alternative to all-purpose and the farina adds lots of iron! *This recipe was adapted from Chocolate Chip Oatmeal Nut Cookies by veggie@execpc.com at www.vegweb.com. -- posted by Chef tanecník!

Kourapiedes (Greek Biscuits)

Tue, 10 Jul 2007 23:42:42 -0400

A melt-in-your-mouth sweet Greek biscuit-y type thing that I've yet to try but am posting here for safe keeping. Apparently they go nicely with tea/coffee so good for when you've got company! -- posted by Wendy-Bob

Exquisite and Addictive Rolled Baklava Cookies

Wed, 08 Aug 2007 23:02:23 -0400

Baklava in another fashion. This rolled version is quicker, easier, and takes much less time than you would think... something simple, yet elegant. It is fun to make with your teens or friends on a week-end. Basically, I took my baklava recipe and made it simpler. There are just a few steps, but they are repeated over and over. Melted butter is used along with oil in a spray can to hurry it along. You may use walnuts, pecans, almonds, pistachios, or a combination. Whatever is your nut of choice, make sure you use good honey, pure cane sugar (do not skimp on your sugar, it makes a taste difference), and quality butter. Margarine has no place in baking. Do not pour the honey mixture over the hot cookies; wait until they are cool. If not, the cookies will get soggy. These are great any time of the year and look great when served in paper cups. I usually double the recipe as we usually eat them before they can even be put into the paper cups! -- posted by Lutie

Cretian Candy Nut Chews

Wed, 15 Aug 2007 17:05:02 -0400

Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan. -- posted by ThatSouthernBelle

Fresh Fig and Feta Salad With Toasted Walnuts

Tue, 04 Sep 2007 12:03:09 -0400

It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container. -- posted by French Tart

Apple Rum Baklava

Mon, 10 Sep 2007 15:27:20 -0400

This is a great Baklava recipe. A friend passed this along to me. I love the combo of apples and walnuts and is a favorite recipe when it's apple picking time. If you don't want to use rum; substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind. -- posted by Antifreesz

Thea's Baklava

Tue, 11 Sep 2007 21:51:47 -0400

DOES NOT INCLUDE 4-10 HOURS OF REST TIME! This is a recipe that can't go wrong. BTW if you haven't used filo before, just follow the box instructions. Don't be intimidated (MOM!:-D) by it. It's easy to use. I've made this a bunch of times and it never comes out wrong. The longer you can let it sit before serving the better. (DH thinks it's better the next morning!) -- posted by Tia Mouse

Quince and Pomegranate Spoon Sweet

Sun, 28 Oct 2007 19:12:42 -0400

From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe but it looks so good. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit. -- posted by ThatSouthernBelle

Baby Eggplant Spoon Sweet

Mon, 29 Oct 2007 20:58:30 -0400

From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit. -- posted by ThatSouthernBelle

Fruit and Nut Pastries

Mon, 05 Nov 2007 00:28:31 -0500

Also known as Moshopoungia in Greek. These are great served with tea or coffee. -- posted by Celticevergreen

Baklava

Fri, 09 Nov 2007 03:08:48 -0500

Delicious traditional Greek dessert. The syrup recipe is separate. -- posted by Wendelina

Karithopasta - Greek Walnut Syrup Cake

Mon, 19 Nov 2007 19:59:17 -0500

This is a variation on a popular Greek dessert which is a firm baked cake covered with sugar syrup. The syrup is allowed to seep into the cake for a few hours (preferably overnight) and it sweetens and moistens it. Note that this recipe uses breadcrumbs instead of flour and is useful when you want to bake something but have run out of flour. -- posted by Perfectionist cook

Gretchen's Baklava

Mon, 19 Nov 2007 20:31:12 -0500

I found this on http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM This is the best recipe--you will fall in love! A lot of work, but extremely worth it! -- posted by Anjaylah

Baklava

Tue, 25 Dec 2007 12:49:49 -0500

Greek deliciousness -- posted by Meg Sweetland Baker

Ev's Vasilopita

Mon, 07 Jan 2008 15:51:52 -0500

This year, I used my standard pound cake recipe and adapted it for Vasilopita. It is traditional to place a coin, signifying good luck and prosperity in the New Year, in the Vasilopita. Whoever finds it in their piece will be blessed! As I don't like my Vasilopita too sweet, I use a lesser amount of sugar in mine. Feel free to make it sweeter. -- posted by evelyn/athens

Semolina Cake Soaked With Lemon Syrup (Revani)

Tue, 12 Feb 2008 18:24:50 -0500

A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesnt react with metal. Nick Malgieri. -- posted by ratherbeswimmin'

Addie's Baklava

Tue, 19 Feb 2008 02:30:20 -0500

This is a yummy Baklava recipe that I came up with. It uses no white sugar. -- posted by HerbalMama

The Perfect Passion Fuit Cheesecake (Non Baked)

Mon, 25 Feb 2008 20:59:27 -0500

Has earned me compliment after compliment - and a while it took to figure out this recipe too! After a trip to Starbucks I tried their passionfruit cheescake and thought it was so creamy and tarty I'd try making it. I didn't realise what a great result I'd get. A recipe made in callaboration with my mum. Notes: -You will need a blender or food processor. The evaporated milk must have been previously frozen and be in the process of defrosting - smooth and creamy. For this leave to defrost 3 hours. -Make sure you carefully follow the instructions from the powder gelatin box. If you don't, your dessert may never gelatinise and you might end with a soup over vanilla cookies -- not good. -- posted by Caterina L.

Queen Mab's Midsummer Night's Dream Rose Petal Cake

Thu, 06 Mar 2008 11:39:29 -0500

Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004 -- posted by French Tart

Greek Honey Fritters Tiyanites

Mon, 10 Mar 2008 23:23:11 -0400

The Greeks are very proud of their honey, particularly the kind flavoured by the nectar from wild thyme. A wide selection of flavoured honey is available in specialty and health stores. -- posted by Olha

Baklava Roll-Up

Fri, 14 Mar 2008 21:01:39 -0400

Baklava, served as a roll-up -- posted by Chef #790322

Greek Yogurt Parfait

Mon, 24 Mar 2008 16:53:47 -0400

If you're not worried about going vegan, the soy yogurt could be replaced with Greek-style yogurt such as Fage. Either way, a tasty and healthy dessert. -- posted by BusyBeeHoneyBee

Crisp, Flaky Baklava

Mon, 24 Mar 2008 18:27:07 -0400

There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available. This is the recipe that my Greek Grandma has used for decades, and now I am in charge of baking it every year for Easter dinner. It's an all-day affair in my house when I bake this, but it is worth it. I have had many people tell me that this is the best baklava they have ever tasted. Be sure and use high-quality honey. The better the honey, the better the baklava. Keep the stack of phyllo sheets covered with a damp towel while you are working, to keep them from drying out and getting brittle. -- posted by Bridget Leigh

Yogurt Cheesecake

Tue, 15 Apr 2008 02:12:49 -0400

I haven't tried this yet, but I love Greek yogurt! From NYTimes Magazine, April 12, 2008 -- posted by Amandochka

Tahinopita

Mon, 12 May 2008 01:04:40 -0400

This dense, cookie-like cake- traditionally made in Greece during Lent- is filled with nuts and raisins and the taste... nothing short of incredible. To a hardcore sesame lover like myself, that is! This recipe is from Jennifer of The Vegan Lunchbox- visit her site for MANY more wonderful recipes, but this is quite possibly the best! -- posted by White Rose Child

Krasokouloura or Wine Cookies

Thu, 22 May 2008 14:45:47 -0400

This is an easy working Greek cookie dough & can be worked into various shapes, including the more traditional sprial, ring & S shapes! NOTE: Cooking time is based on having three baking sheets to go in the oven, one after the other! This recipe is very kid-in-the-kitchen friendly! -- posted by Sydney Mike

Paximathakia Portokaliou or Orange Sesame Biscotti

Thu, 22 May 2008 14:58:24 -0400

Who says the Greeks didn't borrow anything from the Romans (or at least the Greeks from the Italians!)? This very tasty treat is pronounced 'Pahk-see-mah-THAHK-yah' in Greek, & the original recipe, which I've cut back considerably, made 10 dozen of these little buggers! Because these paximathakia are made without eggs & butter, they can be stored (after cooling COMPLETELY!) for up to 2 months in airtight plastic containers, & can be frozen. Preparation time does not include time needed for the slices to completely between the two baking sessions or at the end of the last baking time! -- posted by Sydney Mike

Ryzogalo or Greek Rice Pudding

Thu, 22 May 2008 15:00:53 -0400

The Greek name for this recipe is pronounced 'ree-ZOH-ghah-loh" & it makes for a very sweet, creamy kind of pudding, with emphasis on the cream! -- posted by Sydney Mike

Fresh Fruit With Rose Water Syrup

Thu, 22 May 2008 15:27:43 -0400

This will leave your guests wondering what the mystery flavor is. Posted for Zaar World Tour IV- Greece. -- posted by cookiedog

Ancient Sweet With Honey

Wed, 28 May 2008 01:53:42 -0400

This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.It sounds really interesting and not all that difficult using the food processor for crushing the nuts and seeds. -- posted by Annacia

Ancient Honey and Sesame Fritters - (Arxaies Tiganites Me Meli K

Wed, 28 May 2008 01:54:53 -0400

It is amazing how little this recipe has changed after 1800 years. The Roman Physician Galinos (129 99 ac) describes this sweet in his book with many details. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine -- posted by Annacia

Baklava Mini Bites

Wed, 28 May 2008 23:13:57 -0400

These mini baklava slices are perfect for a dessert tray. Recipe is from Land O Lakes. -- posted by Lainey6605

Galopita Greek Custard

Thu, 29 May 2008 02:28:05 -0400

This came off our local news station. Posted for ZWT4 -- posted by Samantha in Ut

Kataifi

Fri, 30 May 2008 19:39:14 -0400

This is a Greek slice recipe I found in my Kelloggs recipe book. It looks really simple, I haven't tried it yet but posting for ZWT 4. -- posted by **Mandy**

Honey Shortcakes and Strawberries

Sat, 31 May 2008 01:23:51 -0400

Source: BH&G -- posted by Mom2Rose

The Best Greek Yoghurt

Mon, 02 Jun 2008 22:56:13 -0400

I ate this the first time in Corfu and fell in love with it. Ideal for breakfast or dessert. -- posted by Maïté G.

Tis Mamas to Keik (Mama's Cake)

Wed, 04 Jun 2008 19:27:10 -0400

An easy and delicious-sounding Greek pastry from "The Best of Greek Cuisine" by Georgia Sarianides. Posted for ZWT 4 - Greece. -- posted by ElleFirebrand

Greek Spinach Pie

Wed, 04 Jun 2008 20:12:48 -0400

Whipping up this savory pie is a cinch when you keep frozen puff pastry on hand. Remember to use a very sharp knife to cut the pastry - if the edges of the dough are pressed together, it won't rise evenly. -- posted by JackieOhNo!

Greek Butter Cookies

Thu, 05 Jun 2008 02:12:54 -0400

This recipe comes from All Recipes. It is from a Greek family who used to live next door and made these every year to give to neighbors. Posted for Zaar World Tour 4. -- posted by Lavender Lynn

Corinthian Raisin Cake

Mon, 09 Jun 2008 00:48:47 -0400

This is a wonderful loaf with quite a few aromatic spices. very quick and easy to make. I got this recipe from a cookbook "Regional Cuisines of Greece" with a couple of adjustments. -- posted by Marlitt

Rizogalo I - Greek Rice Pudding

Mon, 09 Jun 2008 02:52:07 -0400

I LOVE RICE PUDDING!!! (Despite hating rice.) From "The Grecian Plate." -- posted by ThatSouthernBelle

Loukoumathes Me Portokali: Orange Honey Puffs

Fri, 13 Jun 2008 02:01:49 -0400

These small puffs of fried dough are another version of the honey-drizzled traditional loukoumathes recipe. Instead of being drizzled with honey, they are dipped in a delicious orange-flavored syrup. A favorite Hanukkah treat. Trying to add a Greek recipe or two to my cookbook. -- posted by Charlotte J

Loukoumathes: Honey Puffs

Fri, 13 Jun 2008 02:14:15 -0400

This recipe uses milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts. These are loved by all Greeks and are a traditional Greek Jewish sweet at Hanukkah. -- posted by Charlotte J

Berries With Mint Creme

Mon, 14 Jul 2008 16:38:56 -0400

An unusual recipe that is full of flavor and hints of exotic spices! Refreshing and delicious! Really any berry will work but strawberries or raspberriesare probably the best. I've used chocolate mint for this which was great. Cooking time is mostly simmering. -- posted by sassafrasnanc

Greek Honey & Yogurt Panna Cotta

Tue, 15 Jul 2008 18:59:15 -0400

From: New Yorks 25: Taste Of Greece Oct 16-Nov 18, 2006. I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave., says pastry chef Kate Zuckerman I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts. - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time. -- posted by ThatSouthernBelle

Manouri Cheesecake With Wine Poached Peaches and Phyllo Cigars

Tue, 15 Jul 2008 19:03:05 -0400

The simplicity of Greek cuisine forces the use of fresh, flavorful ingredients, which then become the focus of the dish, rather than complex preparations and cooking techniques. At Trata says owner Chris Georgou, we want to introduce and expose ingredients that are not well known outsideof Greece. For instance, while everyone knows Feta cheese, Manouri cheese is not as well known, and we use it exclusively in our cheesecake recipe. - Chef Chris Georgou of Trata. Prep time is a guess, Cook time is an approximation. -- posted by ThatSouthernBelle

Pineapple-Yoghurt Ladyfinger Dessert

Fri, 18 Jul 2008 12:13:54 -0400

I saw this dessert on a Greek cooking show many years ago and I wrote the recipe down. However I only made it today and it is fabulous: creamy, light and just perfect for summer. I highly recommend making it straight away - don't wait like I did! Note that this dessert does require Greek-style yoghurt, ideally strained and with 10% fat. Also cooking time is actually refrigeration time. -- posted by Perfectionist cook

Sour Cherry Spoon Sweet

Sun, 20 Jul 2008 03:24:04 -0400

From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether theyve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess. -- posted by ThatSouthernBelle

Mascarpone Cream With Cherries and Sweet Samos Wine

Sun, 20 Jul 2008 03:26:21 -0400

From GourMed magazine (what I assume is the Summer or July 2008 issue.) -- posted by ThatSouthernBelle

Olive Oil and Lemon Sorbet

Sun, 20 Jul 2008 03:41:14 -0400

From "The World Of Greece: Odyssey" Magazine May/June 2006 Issue. "Olive oil and lemon dressing, popularly known as ladolemono, is used to dress grilled fish or seafood. Chef Yiannis Baxevanis created this recipe, which is published in his book Ta Kalytera Mou (My Best; Kastaniotis Editions)." The cook/freeze time completely depends on your ice cream maker. -- posted by ThatSouthernBelle

Apple Spoon Sweet from Pelion

Mon, 21 Jul 2008 01:36:57 -0400

Amigdalota - Almond Cookies

Tue, 22 Jul 2008 03:25:16 -0400

From "The Olive Branch" June 2008 Issue. (By Mr. Greek restaurants) "Recipe courtesy of Maria Georgopoulos" -- posted by ThatSouthernBelle

Cheese Tart With Greek Honey and Pears

Tue, 22 Jul 2008 19:55:12 -0400

From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler. Yield is a guess. -- posted by ThatSouthernBelle

Flogeres - Sweet Cheese Phyllo Rolls

Wed, 23 Jul 2008 01:50:57 -0400

Found this recipe (and description) at Australian Gourmet Traveller (yes, with 2 "L"s) online. "These can be filled with a sweetened mixture of fresh cheeses, as in this recipe, while regional variations may be filled with tahini, ground walnuts and cinnamon in Thrace, or with dried fruit and either finely chopped candied bergamot, orange rind or glacé figs in the Peloponnese." Recipe by Rodney Dunn. Prep time is a guess. -- posted by ThatSouthernBelle

Blackberry and Honey Ice-Cream

Wed, 23 Jul 2008 02:03:27 -0400

Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Recipe #315379. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Cook/Freeze time completely depends on your ice cream maker. -- posted by ThatSouthernBelle

Spiced Orange and Honey Sorbet

Wed, 30 Jul 2008 01:16:57 -0400

This smells so good when the syrup is cooking and the taste does not disappoint. Have it alone, or with vanilla ice cream and/or spice cookies. From Chef Michael Psilakis. The cooking time is really cooling and freezing time. -- posted by Chef Kate

Honey Tart

Sun, 10 Aug 2008 03:14:18 -0400

Yet to be tried, but sounds yummy ;-) -- posted by djmastermum

Karythopita (Walnut Spice Cake)

Tue, 02 Sep 2008 02:08:00 -0400

A favorite any time, this Greek dessert is also a Christmas tradition for many families. -- posted by Celticevergreen

Pantespani - Greek Sponge Cake With Orange

Wed, 10 Sep 2008 18:03:41 -0400

Pantespani is a traditional light sponge cake, soaked in a light syrup. It can be served as is, with toppings such as whipped cream and strawberries (similar to strawberry shortcake), with some toasted almonds, or other toppings of your choice, and without the syrup as any other sponge cake. The tastes of orange, cloves, and cinnamon give it a lovely taste and fabulous aroma. Adapted from a recipe by Nancy Gaifyllia. Time to make doesn't include syrup cooling time. ZWT 4. -- posted by Um Safia

Greek Pasteli (Sesame Seed & Honey Snacks)

Mon, 22 Sep 2008 00:37:43 -0400

While in Greece I saw this "candy" that I loved from childhood...little bites of sesame and honey that were soft because they did not have any sugar. Inspired, I set out to see if I could buy them in the US but found instead that they are incredibly easy to make! So here is a recipe adapted from one found on www.globalgourmet.com. Each bar is 30 grams, which is a typical food bar you would get in the health food store. -- posted by All-Natural-Nut

Tishpishti (Greek Honey Cake)

Fri, 10 Oct 2008 01:09:55 -0400

Posted in response to a request. I found this recipe in a cookbook called "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebman. The blurb there stated: "One of the most nostalgic and best known of Yiddish folksongs in Rozinkes mit Mandles (Raisins and almonds) and it has to do with a widow who is rocking her only son to sleep. Her lullaby predicts that he will earn his living by peddling raisins and almonds". -- posted by Oolala

Galaktoboureko - Milk Custard Wrapped in Phyllo Dough

Fri, 17 Oct 2008 00:47:38 -0400

From the Sept. 16, 2008 edition of the Dallas morning news. * * * * * * ******************************************************************************* This recipe was accompanied by an article which stated, "This recipe is one that St. Demetrios Greek Orthodox Church in Fort Worth has used for many years under the expert supervision of Anna Panagopoulos. "It's her specialty," Marina Beasley says. Galaktoboureko is baked daily at the church's Greek festival, which is in its 41st year. And it's so popular that "we can't keep it in the coffee shop," Ms. Beasley says." * * * * * * * * * ******************************************************************************** NOTE: "Ms. Beasley recommends laying each large sheet of dough so that its width fits inside the length of a 9x13-inch glass baking dish, leaving half of the sheet lapping over the side of the dish. After brushing butter over the dough in the pan, lift the remaining width of the phyllo sheet, fold the layer over itself, and butter it, repeating 10 or 12 times for each of the top and bottom layers enclosing the custard." -- posted by ThatSouthernBelle

Classic Creamy Greek Rice Pudding

Mon, 27 Oct 2008 17:46:51 -0400

This is comfort food at its best, especially during these uneasy times. You can serve the pudding with a dollop of homemade whipped cream (and even a maraschino cherry on top.) To make it look really special or for dinner parties, serve in parfait dishes or martini glasses. -- posted by Alan in SW Florida

Loukoumathes (Greek Honey Puffs) - No Eggs or Milk!

Mon, 10 Nov 2008 23:05:46 -0500

Lovely sticky little fried dough balls. Recipes from 'From a Traditional Greek Kitchen' a vegetarian recipe book. Of course if you're vegan you won't smother them in honey (but maybe maple syrup), but they are good either way! -- posted by Efimia

Greek Yogurt Ice Cream - Ice Cream Maker Optional

Fri, 21 Nov 2008 20:08:48 -0500

Greek yogurt = Heaven. Basically, this is like frozen yogurt. Got this recipe from Kerasma.gr, the publishers of Greek Gourmet Traveler. Cook time depends on your ice cream maker or the temp. of your freezer. -- posted by ThatSouthernBelle

Greek Honey-Nut Pastry (Baklava)

Thu, 04 Dec 2008 16:09:50 -0500

This was given to me by a Greek friend...it's wonderful! I especially like the richness of the dough and syrup! Don't skimp on the butter or your efforts will be wasted! -- posted by Chef53Kathy

Rizogalo

Sat, 13 Dec 2008 23:41:33 -0500

A delicious Greek dessert! -- posted by Sara 76

Tosca Cookies (Cream of Wheat Cookies)

Sun, 14 Dec 2008 00:22:35 -0500

These are not the traditional Cream of Wheat cookies with raisins. Instead, these are Greek cookies, which I understand were traditionally called Fenekia. They are similar to Russian Teacakes. Recipe from villagegarden.com, posted upon request, I haven't tried it yet. -- posted by puppitypup

Apidea - Greek Pear Dessert

Tue, 23 Dec 2008 00:29:56 -0500

From The World of Greece: Odyssey Magazine, Nov-Dec.2008 edition. "Stewed pears are a popular home-made dessert, especially with Greek children, but are slowly finding their way on the menus of Greek restaurants serving contemporary cuisine. This recipe is best made with apidia, the larger pears with the slighty pink skin." -- posted by ThatSouthernBelle

Cyser Baklava

Tue, 23 Dec 2008 00:49:28 -0500

We are making cyser and grabbed a couple cups for the baklava and it is the most amazing syrup ever. -- posted by Abi Fae

Baklava

Thu, 08 Jan 2009 00:03:08 -0500

This recipe was given to my mom by a friend from Greece and is made each Holiday Season. -- posted by runningchef

Yogurt Cake With Fresh Orange Syrup

Fri, 20 Feb 2009 11:20:11 -0500

I have not tried this cake. I'm posting this for safe keeping. I found this recipe in The Cooking Of Greece kids cookbook. Ravani combines a delicate golden sponge cake made with farina and a fruit flavored syrup to create a memorable dessert. -- posted by internetnut

Chocolate Tahini Rum Cake

Wed, 15 Apr 2009 01:40:13 -0400

This an amazing chocolate cake which is very easy to make and is sheer heaven if you happen to love tahini. The recipe comes from Stelios Parliaros, a famous Greek pastry chef who has done much to introduce international desserts into Greek homes. It also happens to be completely vegan (or nistissimo) and oil-free. The only thing to watch out for is that the measurements have to be exact or it won't work. Use an electronic scale, measure the ingredients precisely and you can't go wrong. -- posted by Perfectionist cook

Nicole's Baklava Bites

Tue, 28 Apr 2009 11:50:13 -0400

Very clever use of puff pastry and sounds absolutely delicious. From Nicole at Baking Bites.com. -- posted by Sue L

Helva and Soy Gelato

Wed, 13 May 2009 22:32:30 -0400

This is an adaptation of a recipe I created years ago to make it wheat and milk free. Helva is a tahini and sugar based sweet popular in the mediterrenean like greece and malta. I use an ice-cream machine, the kind you have to freeze 24 hours beforehand. -- posted by Wild Thyme Flour

Fresh Fig Tartlets With Mascarpone & Chocolate Black Pepper

Sun, 17 May 2009 15:34:13 -0400

From Figs, Bay & Wine.blogspot.com According to the blogger, "The chocolate and black pepper crust here is based on Julia Childs Chocolate Dough in Dorie Greenspans Baking with Julia." -- posted by ThatSouthernBelle

Sour Cherry and Almond Spoon Sweet

Sun, 17 May 2009 15:37:50 -0400

Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether theyve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 6 months. -- posted by ThatSouthernBelle

Malt-O-Meal Cake

Sun, 17 May 2009 19:32:18 -0400

This is an adaptation of "Semolina cake soaked with lemon syrup" from "A Baker's Tour" cookbook. The semolina cake was originally from Greece & called "Revani". When I saw you could substitute the semolina for cream of wheat, I figured my malt-o-meal would work just as well. I had maple brown sugar malt-o-meal & we loved it so much, I don't think I will ever be able to make it any other way. If you don't have that kind of malt-o-meal, I would imagine you can incorporate those flavors in the syrup that is drizzled on top. This cake was gone in 2 hours. We really liked it & I hope you will too. -- posted by Feej

Kallitsunia -- Sweet Cheese Pies (Greece)

Wed, 20 May 2009 20:14:11 -0400

The two components of this recipe (making a substitute for qarish -- which is itself a substitute for the myzithra that the original recipe called for -- & the cheese pies themselves) were found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 1st hour of the cheese sitting in the colander. -- posted by Sydney Mike

Greek Honey Cream With Fruits and Nuts

Sun, 24 May 2009 02:47:17 -0400

Sometimes simple flavors are exquisite. Cool, rich, intensely satisfying. Use a good quality honey with floral or darker elements - the honey choice can make this recipe. Serve with any fresh fruit in season. This recipe arrived via email from gourmet-recipes-from-around-the-world. Thanks Petro B! -- posted by Buster's friend

Bougatsa -- Cream Pie (Greece)

Tue, 26 May 2009 00:45:14 -0400

This recipe was found in the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Greek Almond Shortbread (Kourabie)

Mon, 08 Jun 2009 16:47:07 -0400

Mary, a friends Greek neighbour, took the time to show us this recipe. It is a family recipe from her area of Greece. The actual dough has very little sugar as they are dusted heavily in icing sugar once cooked. These are very crunchy and has peices of almonds through out them. The shape is entirely upto the cook, just make sure they are not too large as they will burn on the outside and not cooked on the inside. The dough for each biscuit (cookie) should be the size of a large cherry. -- posted by cookingpompom

Ekmek Kadaifi With Chocolate Custard.

Tue, 09 Jun 2009 01:42:12 -0400

I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert. -- posted by Perfectionist cook

Melopitta / Honey Cheese Pie

Tue, 23 Jun 2009 01:38:22 -0400

Delicious, guilt-free Greek dessert. -- posted by Bluroses

Baklava With Dandelion Blossom Syrup

Sun, 28 Jun 2009 17:35:51 -0400

Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides. -- posted by Julie B's Hive

Vegan Chocolate and Maple Baklava

Thu, 02 Jul 2009 02:16:27 -0400

When my family found this recipe in Pillsbury's "Best Desserts", we couldn't resist giving it a try - and of course, being a health nut, I couldn't resist the challenge of tweaking it into a lighter dish without compromising its flavor. As long as you like chocolate, there's no going wrong with this one! -- posted by Alexander Mar

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Easy Baklava Cups

Wed, 07 Oct 2009 16:21:41 -0400

Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for! -- posted by Peacefulone

Mock Baklava -- Kataifi

Thu, 15 Oct 2009 16:32:53 -0400

Posted in response to a recipe request. -- posted by Molly53

Sour Cherry and Almond Spoon Sweet

Thu, 29 Oct 2009 17:10:58 -0400

Amarula Malva Pudding Topped With Custard and Toasted Almonds

Fri, 30 Oct 2009 12:33:42 -0400

From the September 4, 2009 edition of Athens Plus Magazine. This pudding looks more like a cake, sort of like bread pudding, which doesn't look anything like an American pudding dessert. -- posted by ThatSouthernBelle

Greek Almond Shortbread Circles

Thu, 26 Nov 2009 17:04:13 -0500

Rose water, a distillation made from rose petals, blesses these cookies with a distinctive fragrant, floral flavor. -- posted by Annacia