Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
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.
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...
Your guests will be in awe after tasting these nut and honey pastry rolls coming from Greece. Made with Kataifi dough, they are sweet, rich, and beautiful!
No baking expertise required. What I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.
Zabaglione is a rich Italian dessert made with eggs, sugar, and Marsala wine. It’s a simple custard to prepare and tastes divine with fresh berries!
Super creamy cheesecake made from ground pistachios.
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.
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.
This vegan date baklava is a healthier take on this classic Middle-Eastern dessert. It's filled an aromatic date and nut mixture and glazed with homemade date syrup instead of sugar syrup. It's easy to make, delicious and makes a great tea or coffee companion.
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
Greek orange custard rolls are super easy to make. The recipe reads like war and peace but it really entails making a custard, folding and rolling the filling. Make a sugar syrup and bake. Too easy!
Flan parisien
Queen Anne Squares have been one of the most popular cookie bars ever on Rock Recipes. These popular Newfoundland treats are a scrumptious combination of coconut and chocolate.
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
A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.
Μουσκεύουμε τις σταφίδες με μπράντι. Ανακατεύουμε το άνθος αραβοσίτου με τη ζάχαρη, το ζελέ λεμόνι, τους 3 κρόκους και το κρύο γάλα μέσα σε μια...
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.
This post is sponsored by Everywhere Agency on behalf of Macy's; however, all thoughts and opinions expressed are my own. I love to try new recipes (especially when it comes to sweets!) and today I'
This sweet, creamy, caramel-y cake is the perfect dessert for those nights where nothing but the most heavenly dessert will do.
My take on a healthier halva that’s higher in fibre and healthy fats. Made with only 4 main ingredients - a delicious treat that couldn't be easier to make!
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
NOTE: Since making my video, I increased the cornstarch to 4 teaspoons for a thicker filling. This custard filling can be made well in advance. It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones
With choc ripple biscuit bases, these cheat's custard tarts have a Caramilk twist no-one will be able to resist.
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
An Indian inspired Cupcakes, these Burfi Cupcakes has a nutty base that is topped with milk powder fudge whipped cream frosting on top and decorated with slivered pistachios, rose petals and saffron strands making it perfect Indian fusion recipe for festivals
So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...
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.
Bougatsa is a Greek pastry that ranks among the highest of any treats we've tried the world over. So next time you find yourself in Greece, try it!
Can you believe this vanilla slice only takes 15 minutes to prep and 10 minutes to cook? It's filled with custard, topped with croissants and perfect for afternoon tea.
