Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
This magical custard impossible pie separates into layers in the oven, with a pastry-like base, coconut top and wobbly custard centre.
With a custardy, gooey bottom and fluffy top, these Kmart pie maker puddings taste exactly like the classic dessert!
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
Try this nutritious meal from The Body Coach
This Lemon Meringue Pie made with delicate peaks of golden-brown meringue that reveal a creamy and tart lemon curd filling underneath and a flaky pie crust is the best homemade pie you will taste!
Galatopita is a classic Greek milk custard pie made with semolina.
Easy Crustless Lemon Tart is super quick to prepare and totally delicious! You need this recipe in your repertoire! It almost 'smacks' you with the lemon!
Try my recipe for melopita, the honey and cheese pie from Sifnos. This traditional Greek recipe is essentially a crustless cheesecake, but without all the fuss - there's no water bath or fancy equipment required, not even a stand mixer!
Gino's healthy Italian (on a budget): Chicken and leek pie
Flan parisien
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
Notes: Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top resembles the Carpathian Mountains.
This delicious sweet Filo Pastry dessert is the viral Tiktok Filo (or Phyllo) Crinkle Cake made using a condensed milk custard. The Soufra Fillo Pastry folding technique is commonly used in traditional Greek desserts. Filo Pastry recipe. phyllo dough recipe. how to make Filo Pastry. where to buy Fil
Super creamy cheesecake made from ground pistachios.
In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. This recipe by Lisa Faulkner from her cookbook Mother to Mother tastes just like a Greek holiday. It’s a must try recipe! Or, head over to Portugal to try their version of a custard tart: pasteis de nata.
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
Ruffled Milk Pie or Patsavouropita is a deliciously sweet custard and filo pie!
A classic recipe for Cheese Soufflé with step-by-step photos. Instructions for large and individual soufflés. Making soufflé is easier than you think!
A creamy quiche that's easy to make.
Our banitsa recipe, a beloved and iconic Bulgarian and Balkans pie, sings to the stomach with each and every wholesome, cheesy, and buttery soft mouthful.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Tiramisu is my favorite Italian dessert - and while I love the original, I think it's so fun to try different variations of the layered sweet treat. I love chocolate, raspberry, and even a PB & J version - so when I went to Mr. 100 Tiramisu in Rome, who are known for their wide variety of flavors, I had to try something special. I opted for their pistachio tiramisu, and I loved the flavor of it.I decided to make my own version of pistachio tiramisu once I headed home, and I'm excited to share it with you. I wanted to create something that didn't require any specialty or difficult-to-find syrups or pistachio creams. The end result is a silky-smooth, subtly flavored tiramisu that I just love.The secret is to make your own pistachio butter, which is easier than it sounds! That, with a bit of amaretto and almond extract to up the nutty flavor, results in a delicious dessert that's so easy and impressive all at once.
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
Italian Roman Maritozzo con la Panna is a sweet roll cut open and filled with panna, fresh whipped cream. This sweet is from the Lazio region.
A delicious and simple dessert for a French classic- the Apricot Flaugnarde. This recipe includes fresh apricots and a hit of whiskey.
This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.
Looking for a traditional Greek Ravani recipe? This locally sourced recipe with step by step instructions will help you make the most syrupy, fluffy, tasty ravani cake!
Looking for the best Belgian desserts? From waffles to cookies to donuts, these treats will give you an authentic taste of Belgium.
This is a delicious version of a traditional Greek Bougatsa recipe. What is Bougatsa? Bougatsa is a traditional Greek dessert made with filo pastry and custard. It is traditionally enjoyed for breakfast or dessert. The combination of creamy custard and crispy filo pastry is heavenly. Watch our boug
This French Coconut Pie with Dulce de Leche is made with a buttery and crumbly sablée dough. It’s filled with an amazing combination of dulce de leche and a moist coconut filling. It’s the best pair of coffee or tea for coconut lovers!
This Filo Pastry dessert is inspired by a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. This is a great strawberry cheesecake recipe with a creative twist. It is a delicious cheesecake recipe that all cheeseca
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.
This Honey Pistachio Baklava Cheesecake combines the crisp, nutty layers of baklava with the creamy richness of cheesecake. Drizzled with honey and sprinkled with crushed pistachios, it's a decadent dessert that bridges the best of Middle Eastern and Western sweets.
