Politiko Thessalonikis is a popular dessert in Northern Greece. It combines a syrupy semolina base, topped with pastry cream and cinnamon.
Spatula Kalambakas is a sponge cake with nuts, which is then moistened with a light syrup and topped with pastry cream, walnuts and cinnamon.
Galaktoboureko, is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished.
Halvas – Χαλβάς (plural Halvades) is one of our favourite Lenten desserts, which is made on the stove top with olive oil and semolina and then drenched in syrup.
These baked peaches with butter, honey and cinnamon are so easy to make as it only needs takes five minutes to prepare them and fifteen minutes to bake them. The addition of butter, honey and cinnamon makes a caramelized syrup to serve them with.
Peach compote is a simple and delicious dessert, made of whole or pieces of fruit in sugar syrup. It’s very easy to make and can be eaten as a simple dessert on its own, or it goes well with ice cream, with Greek yoghurt, served with crepes or pancakes, on top of puddings, etc.
Glyko Portokali (orange fruit preserve) is one of the most popular Greek preserves. The traditional way of making “glyko portokali”, is by using the peels making them into rolls whereas this one uses the whole fruit.
Halvas (plural halvades) is a Greek semolina pudding, variations of which are found in many cultures.