Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts.
Delicious and velvety Greek Yoghurt was combined with whipped cream and pomegranate juice to make this mousse with a very light and airy texture.
Baklavas is one of the most famous Greek desserts. It is a rich, sweet pastry made of layers of phyllo layers, filled with chopped nuts, drenched with syrup.
Kalon Prama, which is the Cypriot name for Samali, is a moist, eggless, semolina cake, made with sheep’s milk yoghurt, flavoured with mastic and bathed in syrup.
Ryzogalo also written rizogalo (pronounced ree-ZOH-gah-loh) is the Greek version of rice pudding.
This dessert is a favourite with my family, not only as a dessert, but as a special treat.
Karydopita (pr. ka-ree-dho-pee-tah) is a Greek walnut cake made with lots of walnuts and bathed in a sweet syrup. The word “karydi” (καρύδι) means walnut and “pita” (πίτα) means pie.
Yiaourtoglyko is a very easy Greek dessert made with whipped cream, Greek yoghurt and fruit preserves or compote. Very refreshing for summer days!
Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta. Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri. It has a delicate, creamy flavour, slightly sweet, …