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.
Fragrant with heady spices and exotic flavor, this Moroccan Chicken with Prunes recipe combines the spicy, sweet & salty flavors from northern Africa.
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
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!
a traditional Germans from Russia custard filled cake with a sweet dough
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
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...
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'
So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
This sweet, creamy, caramel-y cake is the perfect dessert for those nights where nothing but the most heavenly dessert will do.
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 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.
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!
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.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
This recipe has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic.
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
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.
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!
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
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!
This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.
These melt-in-the mouth biscuits are the winner of this week's food fight.
A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.
Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!
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.
The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
A fantastic chocolaty treat. Great dipped in tea!
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.
These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!
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!
Light and fluffy pumpkin fritters (pampoen koekies) with caramel sauce. This recipe handed down to me by my grandmother is nostalgia on a plate.
