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!
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.
While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko (aka milk börek) is a custard pie that is wrapped in phyllo dough
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.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
Napoleon Cake is a classic Russian cakes, made of very thin and flaky puff pastry cake layers and a smooth, rich and luscious pastry cream in between the layers.
Melopita – a Greek cheesecake that is sweetened with honey and served with even more honey is a perfect light dessert for the summers.
This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.
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
Everyone is talking about this. - by Nikki Black
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
This traditional Greek milk pie is creamy, sweet and one of the easiest pie to bake. Super delicious, it is perfect for any special occasion.
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
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.
I remember the first time I had a slice of Mozart cake, I loved everything about it! The delicious praline cream, crispy hazelnut meringue and the tart berries which beautifully offsets the richnes…
Pasticciotti: Easy, delicious and fairly quick to make.
These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
This magical custard impossible pie separates into layers in the oven, with a pastry-like base, coconut top and wobbly custard centre.
If you are not Greek and you have no idea what Bougatsa is, you can read a description here. For this post, I write 'Bougatsa' with inverted commas because this is not ACTUALLY 'Bougatsa' but my fa...
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.
A creamy no bake Biscoff Cheesecake made from scratch.
If you are craving something sweet and decadent, you are in luck! I have just the thing for you today. This is basbousa or basboussa, an Egyptian specialty, also known as namoura, revani or ravani …
These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
This recipe for Coffee Pastry Cream is delicious, the perfect filling for napoleons, profiteroles, tarts, cakes and more! You will love this spin on pastry cream, view the step-by-step photos for easy success!
A pourable French custard typically served as a dessert sauce for a variety of sweet treats. Makes 1 cup.
These Orange Cardamom Cookies are the perfect way to add a little elegance to your holiday cookie platter. The crumbly shortbread cookie base is studded with chopped pistachios and topped with a light glaze.
Learn how to make this Pastiera Napoletana, a wheat berry and ricotta cake from Naples that's traditionally served on Easter.
With a custardy, gooey bottom and fluffy top, these Kmart pie maker puddings taste exactly like the classic dessert!
Flan parisien
You need just a few staple ingredients to make bakery-style creme patissiere at home. It’s an easy recipe that the cheater method for thickening the pastry cream. This makes it super simple for the inexperienced baker.
Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla.
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 helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
Chocolate Salted Caramel Tart -Chocolaty, buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.
When I finished high school, I worked hard for 6 months, did a quick English teaching course, packed my bags, sold my car and set off to live in Europe for a year. I had no idea what I was going to…
Napoleonka recipe - Polish custard cream pie made out of two layers of pastry filled with custard cream and often decorated with layer of icing sugar.
These pastries are found in bakeries and home kitchens throughout Greece and are often eaten at breakfast time or with coffee. They are thought to have originated in Macedonia where the idea had come from Constantinople ( Istanbul ). They can be made with different fillings which meant they offered versatility and flexibility to working families and are quite quick and easy to make. Like many Greek dishes, different regions make their own versions. These ones are filled with the popular semolina custard while others can be made with a sweet cheese filling, which is very similar to Tyropita ( cheese pies). These are also made with Filo pastry which is common today but sometimes puff pastry may be used.
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!
Try this mouth-watering Zeppole di San Giuseppe just like Italians make it. Delicious pastry shell filled with silky vanilla cream and topped with amarena cherries.
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
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.
