Dive into the sweet, sun-kissed flavors of Greece with our roundup of 20 Delicious Greek Dessert Recipes! Whether you’re craving the creamy richness of baklava or the light, citrusy zest of a traditional yogurt cake, these treats are sure to transport your taste buds straight to the Mediterranean. Perfect for home cooks looking to add a little Greek magic to their dessert repertoire. Let’s get baking!
Baklava
Dive into the sweet, nutty layers of this classic Baklava, a dessert that’s as fun to make as it is to eat, perfect for sharing at gatherings or enjoying as a special treat.
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
- 4 cups finely chopped walnuts
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a bowl, mix the chopped walnuts with 1 teaspoon ground cinnamon.
- Layer 10 sheets of phyllo dough in the prepared dish, brushing each with melted butter.
- Sprinkle 3/4 cup of the walnut mixture over the phyllo layers.
- Repeat the layering process twice more, ending with a top layer of about 8 phyllo sheets, each brushed with butter.
- Cut the baklava into diamond or square shapes before baking.
- Bake at 350°F for 50 minutes until golden and crisp.
- While baking, combine 1 cup granulated sugar, 1 cup water, 1/2 cup honey, and 1 teaspoon vanilla extract in a saucepan. Bring to a boil, then simmer for 20 minutes.
- Pour the hot syrup over the baked baklava as soon as it comes out of the oven.
- Let it cool completely before serving to allow the syrup to soak in.
The magic of baklava lies in its crisp layers soaking up the sweet syrup, creating a dessert that’s irresistibly crunchy yet tender.
Tip: For an even crispier texture, let the baklava sit uncovered overnight before serving.
Galaktoboureko
Dive into the creamy, citrusy layers of Galaktoboureko, a traditional Greek dessert that’s as fun to make as it is to eat. This custard-filled phyllo pastry, soaked in sweet syrup, is a showstopper that’s surprisingly approachable for home bakers.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 lemon, juiced
- 1 cinnamon stick
- 4 cups whole milk
- 1 cup fine semolina
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 12 sheets phyllo dough, thawed
Instructions
- Preheat your oven to 350°F. In a saucepan, combine 1 cup granulated sugar, 1 cup water, juice of 1 lemon, and 1 cinnamon stick. Bring to a boil, then simmer for 10 minutes to make a syrup. Remove from heat and discard the cinnamon stick.
- In another saucepan, heat 4 cups whole milk over medium heat until hot but not boiling. Gradually whisk in 1 cup fine semolina and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
- Beat 3 large eggs in a bowl, then slowly mix into the semolina mixture along with 1 tsp vanilla extract. Stir until smooth.
- Brush a 9×13 inch baking dish with some of the 1/2 cup melted butter. Layer 6 sheets of phyllo dough, brushing each with butter. Spread the semolina custard over the phyllo, then top with the remaining 6 sheets, brushing each with butter. Tuck in the edges.
- Bake at 350°F for 40 minutes, or until golden and crisp. Immediately pour the cooled syrup over the hot pastry. Let it soak for at least 2 hours before serving.
The magic of Galaktoboureko lies in the contrast between the crisp phyllo layers and the velvety custard, all brought together by the fragrant syrup. It’s a dessert that promises to transport your taste buds straight to the Mediterranean.
Tip: For an extra crispy top, lightly score the phyllo layers before baking to prevent puffing.
Loukoumades
Dive into the world of Greek desserts with these golden, honey-drizzled Loukoumades, a bite-sized treat that’s irresistibly fluffy and sweet.
Ingredients
- 1 cup warm water (110°F)
- 1 tbsp active dry yeast
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- Vegetable oil, for frying
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1/4 cup chopped walnuts (optional)
Instructions
- In a large bowl, combine the warm water and active dry yeast. Let sit for 5 minutes until frothy.
- Add the all-purpose flour, granulated sugar, and salt to the yeast mixture. Stir until a smooth batter forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Using a small spoon or your hands, drop teaspoon-sized balls of dough into the hot oil. Fry in batches for 2-3 minutes, turning occasionally, until golden brown and puffed.
- Remove the loukoumades with a slotted spoon and drain on paper towels.
- In a small saucepan, warm the honey over low heat. Drizzle the warm honey over the loukoumades and sprinkle with ground cinnamon and chopped walnuts, if using.
These loukoumades are a delightful contrast of crispy exteriors and soft, airy interiors, with the honey adding a luscious sweetness that’s perfectly balanced by the cinnamon.
Tip: For an extra indulgent twist, serve with a scoop of vanilla ice cream on the side.
Kataifi
Imagine pulling apart layers of crispy, golden kataifi to reveal a sweet, nutty center—this dessert is a textural dream come true.
Ingredients
- 1 package (16 oz) kataifi dough (shredded phyllo)
- 1 cup unsalted butter, melted
- 1 1/2 cups mixed nuts (pistachios, walnuts, almonds), finely chopped
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup honey
- 1 tbsp lemon juice
- 1/2 cup water
Instructions
- Preheat your oven to 350°F. Gently separate the kataifi dough with your fingers to loosen the strands.
- Brush a 9×13 inch baking dish with some of the melted butter. Layer half the kataifi in the dish, drizzle with half the remaining butter, and press down lightly.
- In a bowl, mix the chopped nuts, 1/2 cup granulated sugar, and 1 tsp ground cinnamon. Sprinkle this evenly over the kataifi layer.
- Top with the remaining kataifi, drizzle with the rest of the butter, and press down. Bake for 30 minutes until golden and crispy.
- While baking, combine 1/2 cup honey, 1 tbsp lemon juice, and 1/2 cup water in a saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened.
- Once the kataifi is baked, immediately pour the syrup over the top. Let it cool for at least 30 minutes before cutting into squares.
The magic of kataifi lies in its contrast—crispy layers give way to a chewy, syrup-soaked interior, making every bite a delightful surprise.
Tip: For an extra crunch, toast the nuts before chopping them for the filling.
Revani
Revani is a delightful semolina cake soaked in sweet syrup, offering a perfect balance of texture and sweetness that’s sure to impress.
Ingredients
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- For the syrup: 2 cups sugar, 2 cups water, 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, whisk together 1 cup semolina, 1 cup all-purpose flour, 1 cup sugar, 1 tsp baking powder, and 1/2 tsp vanilla extract.
- Add 1 cup plain yogurt, 1/2 cup vegetable oil, and 3 large eggs to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the syrup by boiling 2 cups sugar, 2 cups water, and 1 tbsp lemon juice in a saucepan over medium heat. Simmer for 10 minutes, then remove from heat.
- Once the cake is out of the oven, immediately pour the warm syrup over the hot cake. Allow it to cool and absorb the syrup for at least 2 hours before serving.
What sets this Revani apart is its moist, syrup-soaked texture that contrasts beautifully with the slight crunch of the semolina.
Tip: For an extra aromatic touch, add a teaspoon of orange blossom water to the syrup.
Melomakarona
These Melomakarona are a delightful Greek treat, perfect for satisfying your sweet tooth with their honey-soaked goodness and spiced aroma.
Ingredients
- 1 cup olive oil
- 1/2 cup sugar
- 1/4 cup orange juice
- 2 tbsp brandy
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 4 cups all-purpose flour
- 1 cup honey
- 1/2 cup water
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 cup olive oil, 1/2 cup sugar, 1/4 cup orange juice, and 2 tbsp brandy until well combined.
- Add 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp ground cloves to the wet ingredients, mixing thoroughly.
- Gradually incorporate 4 cups all-purpose flour into the mixture, kneading until a soft dough forms.
- Shape the dough into oval cookies and place them on the prepared baking sheet. Bake for 25 minutes until lightly golden.
- While the cookies bake, combine 1 cup honey and 1/2 cup water in a saucepan over medium heat. Simmer for 5 minutes, then remove from heat.
- Once the cookies are baked, immediately dip them into the warm honey syrup, ensuring they’re fully coated. Sprinkle with 1 cup chopped walnuts before the syrup sets.
The magic of these Melomakarona lies in their perfect balance of sweet and spicy, with a syrup that keeps them irresistibly moist for days.
Tip: For an extra aromatic touch, add a strip of orange zest to the honey syrup while simmering.
Kourabiedes
These buttery, almond-studded Kourabiedes are a Greek holiday classic, dusted with powdered sugar for a melt-in-your-mouth experience.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Gradually add the flour, chopped almonds, baking powder, and salt, mixing until a soft dough forms.
- Shape the dough into small balls or crescent shapes and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the cookies are just starting to turn golden around the edges.
- Let the cookies cool slightly, then generously dust with additional powdered sugar while still warm.
The secret to their irresistible texture? The cookies are barely baked to keep them tender, then showered with powdered sugar for a snowy finish.
Tip: For an extra festive touch, add a sprinkle of rose water or orange blossom water to the dough.
Halva
Halva, a sweet, dense confection, is a delightful treat that’s surprisingly simple to make at home. This version, with its rich sesame flavor and hint of vanilla, is sure to become a favorite.
Ingredients
- 1 cup tahini (well-stirred)
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal, and set aside.
- In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil. Cook until the syrup reaches 240°F on a candy thermometer, about 5-7 minutes.
- Remove the syrup from heat and quickly stir in 1 cup tahini, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and begins to thicken.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours, or until set.
- Once set, use the parchment paper to lift the halva out of the dish. Cut into squares or bars and serve.
The magic of this halva lies in its texture—firm yet crumbly, with a melt-in-your-mouth quality that’s utterly addictive.
Tip: For an extra touch, sprinkle the top with a pinch of sea salt or drizzle with melted chocolate before it sets.
Rizogalo
Rizogalo, a creamy Greek rice pudding, is the ultimate comfort dessert that’s surprisingly simple to whip up with pantry staples.
Ingredients
- 1/2 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg, lightly beaten
Instructions
- In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes until the rice is tender and the water is mostly absorbed.
- Add the whole milk and sugar to the saucepan. Stir well and simmer over low heat for 25 minutes, stirring occasionally, until the mixture thickens.
- Remove the saucepan from the heat. Stir in the vanilla extract and ground cinnamon.
- Gradually whisk in the lightly beaten egg to the rice mixture, ensuring it’s fully incorporated to avoid scrambling.
- Return the saucepan to low heat and cook for an additional 5 minutes, stirring constantly, until the pudding is creamy and coats the back of a spoon.
What sets this rizogalo apart is its velvety texture, achieved by the careful addition of egg, which enriches the pudding without overpowering the delicate cinnamon and vanilla notes.
Tip: For an extra touch of warmth, sprinkle a little extra cinnamon on top before serving.
Portokalopita
Portokalopita is a delightful Greek orange cake that’s as fun to make as it is to eat, combining the zestiness of oranges with the comforting texture of phyllo dough.
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 4 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1 cup vegetable oil
- 1 tsp vanilla extract
- Zest of 2 oranges
- Juice of 2 oranges
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- Unroll the phyllo dough and let it dry out for a few minutes. Then, roughly tear it into pieces and set aside.
- In a large bowl, whisk together the eggs and 1 cup granulated sugar until smooth. Add 1 cup plain yogurt, 1 cup vegetable oil, 1 tsp vanilla extract, the zest of 2 oranges, and the juice of 2 oranges, mixing well.
- Stir in 1 tsp baking powder, then gently fold in the torn phyllo pieces until fully coated.
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and the edges are crispy.
What sets this Portokalopita apart is its unique texture—crispy on the outside, yet wonderfully moist and fluffy inside, thanks to the phyllo dough soaking up all the citrusy goodness.
Tip: For an extra citrus kick, drizzle with a simple syrup made from equal parts orange juice and sugar after baking.
Karidopita
Karidopita, a Greek walnut cake drenched in sweet syrup, is a delightful dessert that brings a touch of Mediterranean warmth to your table. Its rich flavors and moist texture make it a perfect ending to any meal.
Ingredients
- 1 cup walnuts, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the syrup: 1 cup water, 1 cup granulated sugar, 1/2 cup honey, 1 cinnamon stick
Instructions
- Preheat your oven to 350°F and grease a 9-inch round baking pan.
- In a bowl, whisk together the flour, baking powder, cinnamon, and cloves.
- In another bowl, beat the eggs and 1 cup sugar until fluffy. Gradually mix in the melted butter, milk, and vanilla extract.
- Fold the dry ingredients into the wet mixture, then stir in the walnuts.
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
- While the cake bakes, make the syrup by boiling water, 1 cup sugar, honey, and cinnamon stick for 10 minutes. Remove the cinnamon stick.
- Once the cake is out of the oven, immediately pour the hot syrup over it, allowing it to absorb fully.
- Let the cake cool before serving to allow the flavors to meld beautifully.
What sets this Karidopita apart is the symphony of spices and the syrup that ensures every bite is irresistibly moist and fragrant.
Tip: For an extra nutty flavor, toast the walnuts before chopping them.
Tsoureki
Tsoureki, a sweet, buttery Greek bread, is a festive treat that’s as fun to make as it is to eat, with its braided shape and aromatic flavors.
Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tbsp active dry yeast
- 1 tsp ground mahleb
- 1 tsp ground mastic
- 1/2 tsp salt
- 1 egg yolk, beaten (for glaze)
- 2 tbsp sesame seeds (for topping)
Instructions
- In a large bowl, dissolve the yeast and 1 tbsp sugar in warm milk. Let sit for 5 minutes until frothy.
- Add the remaining sugar, melted butter, eggs, mahleb, mastic, and salt to the yeast mixture. Mix well.
- Gradually add the flour, stirring until a soft dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
- Punch down the dough and divide into 3 equal parts. Roll each into a long rope and braid together on a baking sheet. Cover and let rise for 1 hour.
- Preheat oven to 350°F. Brush the braid with beaten egg yolk and sprinkle with sesame seeds.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
The unique blend of mahleb and mastic gives Tsoureki its distinctive aroma and flavor, making it a standout at any gathering.
Tip: For an extra shiny finish, brush the baked Tsoureki with a simple syrup while still warm.
Diples
Dive into the sweet, crispy layers of Diples, a traditional Greek dessert that’s as fun to make as it is to eat. Perfect for special occasions or when you’re craving something delightfully different.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp white sugar
- 1/4 cup orange juice
- 1/2 tsp baking powder
- Vegetable oil, for frying
- 1 cup honey
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, 3 large eggs, 1 tbsp white sugar, 1/4 cup orange juice, and 1/2 tsp baking powder until a smooth dough forms.
- Divide the dough into small balls and roll each out as thinly as possible on a floured surface.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry each rolled dough piece until golden and crispy, about 1-2 minutes per side, then drain on paper towels.
- Warm 1 cup honey in a small saucepan over low heat. Drizzle the warm honey over the fried dough and sprinkle with 1/2 cup chopped walnuts and 1 tsp ground cinnamon.
The magic of Diples lies in their contrast: crispy, golden layers soaked in sweet honey and topped with crunchy walnuts, creating a dessert that’s irresistibly textured and flavored.
Tip: For an extra touch, lightly dust with powdered sugar before serving for a snowy effect.
Vasilopita
Vasilopita, a traditional Greek New Year’s cake, is as rich in flavor as it is in tradition, featuring a hidden coin for luck. Perfect for sharing, this sweet, citrus-infused bread is a delightful way to start the year.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup blanched almonds, sliced
- 1 clean coin, wrapped in foil
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, then stir in 1/2 cup fresh orange juice, 1 tbsp orange zest, and 1 tsp vanilla extract.
- In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour half the batter into the prepared pan, place the wrapped coin in the center, and cover with the remaining batter. Sprinkle 1/4 cup blanched almonds on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The hidden coin isn’t just for luck; it makes slicing the Vasilopita an exciting moment for everyone at the table. The citrus notes and tender crumb make this cake a memorable start to any celebration.
Tip: For an extra touch of sweetness, dust the cooled cake with powdered sugar before serving.
Koulourakia
These buttery, twisted Koulourakia are a Greek Easter tradition, but their irresistible vanilla-orange flavor makes them a year-round favorite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh orange juice
- 1 tbsp vanilla extract
- 1 tbsp orange zest
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg yolk, beaten (for egg wash)
- 1 tbsp sesame seeds (optional)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 3 large eggs, one at a time, then stir in 1/4 cup fresh orange juice, 1 tbsp vanilla extract, and 1 tbsp orange zest.
- In another bowl, whisk together 4 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Divide the dough into small pieces and roll each into a rope about 6 inches long. Twist into desired shapes and place on the prepared baking sheets.
- Brush the tops with the beaten egg yolk and sprinkle with 1 tbsp sesame seeds if using. Bake for 20-25 minutes, until golden and firm to the touch.
The secret to their melt-in-your-mouth texture? The dough is enriched with butter and eggs, then lightly sweetened for a perfect balance.
Tip: For extra shine, brush the baked cookies with a simple syrup made of equal parts sugar and water while still warm.
Pasta Flora
Pasta Flora is a delightful Italian jam tart that combines buttery pastry with sweet fruit preserves, making it a perfect treat for your afternoon tea or a cozy dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup apricot jam
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt.
- Add 1 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Beat 1 large egg with 1 teaspoon vanilla extract in a small bowl, then stir into the flour mixture until a dough forms.
- Press two-thirds of the dough into the bottom and up the sides of the prepared tart pan. Spread 1 cup apricot jam evenly over the dough.
- Roll out the remaining dough and cut into strips to create a lattice pattern over the jam.
- Bake for 35 minutes, or until the crust is golden brown. Let cool before serving.
The lattice top not only adds a beautiful touch but also allows the jam to peek through, offering a sweet contrast to the buttery crust.
Tip: For an extra shine, brush the lattice with a little beaten egg before baking.
Ekmek Kataifi
Dive into the sweet, syrupy layers of Ekmek Kataifi, a decadent dessert that combines crispy shredded pastry with creamy custard and a sprinkle of crunchy nuts.
Ingredients
- 1 package kataifi dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup chopped pistachios
- 1 1/2 cups simple syrup (1 cup sugar + 1 cup water, boiled until sugar dissolves)
Instructions
- Preheat your oven to 350°F. Butter a 9×13 inch baking dish.
- Separate the kataifi dough strands with your fingers and mix with 1 cup melted butter. Press into the baking dish to form a base. Bake for 25-30 minutes until golden and crisp. Let cool.
- In a saucepan, whisk together 4 cups whole milk, 1 cup granulated sugar, and 1/2 cup cornstarch over medium heat. Stir constantly until the mixture thickens to a custard consistency, about 10 minutes. Remove from heat and stir in 1 tsp vanilla extract.
- Pour the custard over the cooled kataifi base. Smooth the top with a spatula and let it set in the fridge for at least 2 hours.
- Whip 1 cup heavy cream until stiff peaks form. Spread over the set custard layer.
- Sprinkle 1/2 cup chopped pistachios over the whipped cream. Drizzle with 1 1/2 cups simple syrup just before serving.
The magic of Ekmek Kataifi lies in its contrasting textures—crispy, creamy, and crunchy all in one bite.
Tip: For an extra flavor boost, infuse the simple syrup with a cinnamon stick or orange zest while boiling.
Loukoumi
Dive into the sweet, chewy world of Loukoumi, a traditional Greek delight that’s surprisingly simple to make at home. Perfect for satisfying your sweet tooth or gifting to friends, this recipe brings a taste of the Mediterranean to your kitchen.
Ingredients
- 4 cups granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 cup cornstarch, plus extra for dusting
- 1 tsp rose water (optional for flavor)
- 1/2 cup powdered sugar for coating
Instructions
- In a large saucepan, combine 4 cups granulated sugar, 1 cup water, and 1 tbsp lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue boiling without stirring until the mixture reaches 240°F on a candy thermometer.
- In a separate bowl, mix 1 cup cornstarch with a little water to form a smooth paste. Gradually add this to the boiling sugar syrup, stirring constantly to prevent lumps.
- Reduce the heat to low and simmer the mixture for about 20 minutes, stirring occasionally, until it becomes thick and translucent. If using, stir in 1 tsp rose water for flavor.
- Pour the mixture into a greased pan and let it cool at room temperature for at least 4 hours, or until set.
- Once set, dust a clean surface with a mixture of cornstarch and powdered sugar. Turn the Loukoumi out onto the surface and cut into squares or diamonds. Coat each piece in the powdered sugar mixture to prevent sticking.
The magic of Loukoumi lies in its delicate balance of sweetness and the optional floral hint of rose water, making each bite a fragrant, chewy delight.
Tip: For a twist, try adding a few drops of orange blossom water instead of rose water for a different aromatic flavor.
Finikia
These Finikia are a delightful Greek cookie, perfect for dunking in your coffee or enjoying as a sweet treat any time of day.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup orange juice
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup honey
- 1/2 cup water
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 3 large eggs, one at a time, then stir in 1/4 cup orange juice and 1 tsp vanilla extract.
- In another bowl, whisk together 4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Gradually add to the wet ingredients, mixing until a dough forms.
- Shape the dough into small oval cookies and place them on the prepared baking sheet. Bake for 20-25 minutes, or until lightly golden.
- While the cookies bake, combine 1 cup honey and 1/2 cup water in a saucepan over medium heat. Bring to a simmer, then remove from heat.
- Once the cookies are baked, dip each one into the honey syrup, then roll in 1 cup chopped walnuts. Place on a wire rack to cool and set.
The combination of honey syrup and walnuts gives these cookies a sticky-sweet crunch that’s irresistibly good.
Tip: For an extra flavor boost, add a pinch of orange zest to the dough.
Yogurt with Honey and Walnuts
Start your day with a touch of sweetness and crunch with this simple yet satisfying Yogurt with Honey and Walnuts recipe.
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1/4 cup walnuts, roughly chopped
- 1/2 teaspoon cinnamon
Instructions
- In a bowl, spoon 1 cup plain Greek yogurt.
- Drizzle 2 tablespoons honey over the yogurt.
- Sprinkle 1/4 cup roughly chopped walnuts and 1/2 teaspoon cinnamon on top.
- Gently mix everything together or leave it layered for a beautiful presentation.
The contrast between the creamy yogurt, sweet honey, and crunchy walnuts makes every bite a delightful experience. Perfect for a quick breakfast or a healthy dessert.
Tip: For an extra flavor boost, toast the walnuts in a dry pan over medium heat for 2-3 minutes before chopping.
Conclusion
We hope this roundup of 20 Delicious Greek Dessert Recipes has inspired you to bring a taste of Greece into your kitchen. Each recipe is a delightful adventure waiting to be explored. Don’t forget to share your baking triumphs in the comments and pin your favorites on Pinterest for others to discover. Happy cooking!