Gerbeaud Cake (Zserbó) is a delicious layered yeast cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally it is a holiday dessert, made at Christmas or Easter time. Gerbeaud cake is probably the best known Hungarian dessert, I grew up eating it all the time.
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!
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
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!
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
Light, buttery shortbread with a delicate lemon flavor.
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 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!
I am a big fan of desserts, and one of my favorites is coconut milk pudding.
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.
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
What is it? A fried ball of dough often filled with pastry cream and topped with powdered sugar.Usually made on Saint Joseph's Day, zeppole can also be enjoyed as a savory treat with an anchovy filling. Recipe here.
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.
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
Biscoff fudgy beautiful-ness!
Yema are Filipino candies made with a custard center covered with a caramel shell
Dark chocolate, broken cookies, mixed nuts, and rum combined together to create this sweet and crunchy Italian dessert. 20 minutes of prep and it's on your table!
This cake does take some time to make, but it’s totally worth it – deliciously sweet and irresistible.
Pryaniki are a popular Russian cookie, often served with tea. These honey spice cookies have vanilla, nutmeg, allspice and anise flavors, as well as the unique addition of coffee.
Super creamy cheesecake made from ground pistachios.
Apricot Pillow Cookies Recipe
Buttery store-bought puff pastry makes everything taste fancy, from appetizers to desserts.
This version of Nanaimo bars may claim roots in Alberta, but the original was said to be dreamed up in a British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.
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.
Vegan Viennese Whirls - delicious, buttery, melt-in-your-mouth biscuits with raspberry jam and a light vanilla buttercream filling.
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
It's Girl Scout cookie time and I'm lovin' all the recipes talented food bloggers have been creating using the cookies or incorporating the flavors of the cookies in new and creative desserts. My favorite Girl Scout cookie is the Samoa. It's a great combination of chocolate, coconut and caramel with a crunchy shortbread cookie. Last year I created Samoa Macarons and Samoa Brownie Bites. This year I decide I had to share some of the fantastic Samoa recipes I've been seeing:
Apricot and coconut slice is a fantastic classic Australian slice that is easy to make and feeds a crowd. Made from simple, pantry friendly ingredients it is studded with apricots and coconut in a cookie base!
An Eastern relative of rugelach, these cookies are delicate and complex, filled with sweetened ground nuts and showered with snowy confectioners' sugar. They age well but may never get the chance, given how good they taste.
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.
A creamy Caramilk custard filling sandwiched between Malt 'o' Milk biscuits - what's not to love about this no-bake slice?
From Dorie Greenspan’s Baking Chez Moi These are my ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured. I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand. Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me: Oven at 300ºF (which registers at 325ºF on my oven thermometer). Bake for 22 minutes, let cool briefly on sheetpan. Bake only one sheet of cookies at a time. The cookies should not be eaten warm. Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week.
This is my favorite Greek dessert. My cousin grew up with a Greek girl and we’ve had this recipe in the family ever since!
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
