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.
Apple custard tart is an attractive sweet dessert made using filo pastry, homemade custard and apple and is simple to make. In this crinkle tart, also known as a crinkle cake or crinkle dessert, the filo sheets are folded concertina style and arranged in the tart case to add texture.
Prep this pie in 10 minutes, then watch jaws drop as you serve up those sweet, sticky, crunchy slices!
Lemonopita is a traditional Greek dessert made with Fillo Pastry, yoghurt custard & sugar syrup. We have modified the traditional Greek recipe by incorporating fresh blueberries in this dessert to give it a burst of flavour. This lemon flavoured dessert is very quick and easy to make and is best
This Filo Pastry dessert is a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. Visit our website for Fillo Pastry recipes, Filo Pastry recipes, Phyllo dough recipes, Kataifi recipes, kunafa dough recipes. Filo P
Enjoy the sweet, crispy delight of Bourekia With Anari! These Cypriot pastries, filled with creamy cheese and a touch of cinnamon, are a perfect treat for any occasion.
This delicious sweet Filo Pastry dessert is a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. Enjoy the beautiful flavours of this light custard dessert, lemon zest and fresh blueberries. Filo Pastry. Filo Pastr
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
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.
A Greek lemon cake soaked in luscious lemon syrup, blending tangy lemons, Greek yogurt, and delicate filo pastry for a perfect sweet-citrus treat.
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.
Soft and fluffy semolina custard, wrapped inside layers of crispy filo, all covered in a nicely thickened syrup!
This recipe of this wonderful Galactoboureko is simply mouthwatering. I have been making galaktoboureko for years now, and have perfected it down to a T. So, if you love Greek food and Greek desserts, you’re in for much delight here. INGREDIENTS 1 350 g (12.35 oz) pack firm silken tofu […]
Recipe Below👇 https://www.tiktok.com/@nikolopaa/video/7236707686614682882 This #bougatsa #recipe makes 2 Greek Thessaloniki Style #desserts, or breakfast 😜 Ingredients For Custard 4 cups milk1 cup sugar½ cup semolina1 teaspoon vanilla2 whole eggs50g unsalted butter Ingredients For Filo 600g
I normally use filo that I purchase from Odysea in London (some filo sold in supermarkets is thick and the texture is a little rubbery when cooked). The Odysea packet...
Bougatsa is a traditional Greek filo custard pie made with a creamy custard layer between golden brown crispy filo sheets and topped with cinnamon sugar. This is a quick and delicious dessert you have to try.
There is something very beautiful about watching this delicious Apple Soufra come to life. It’s a wonderful dessert that can be made with fresh red apples or green apples, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate i
This is a delicious Fillo Pastry dessert recipe. Fillo Pastry is formed into cigar shapes and filled with hazelnut custard. Visit our website for this and other Fillo Pastry recipes, Filo Pastry recipes, Phyllo Dough recipes, Kataifi recipes, kunafa dough recipes. Custard dessert ideas. How to make
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!
A creamy Greek dessert made with just 7 ingredients! Galatopita is a milk pie similar to a custard tart. No need to pull out the filo for this one as it’s crustless. Perfect for Easter and other celebrations.
This Filo Pastry dessert is a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. Visit our website for Fillo Pastry recipes, Filo Pastry recipes, Phyllo dough recipes, Kataifi recipes, kunafa dough recipes. Filo P
Thermomix Bougatsa Custard Filo Rolls The full recipe for bougatsa is exclusively featured in our cookbook MEZZE. For that reason, the quantities and steps are not listed in this blog post. However we have provided a list of ingredients to help you with your shopping list and meal planning (especially helpful if you use the paprika recipe app) and also some Thermomix cooking tips. INGREDIENTS Here is a list
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
With a crunchy nutty base and flaky filo sides, this pistachio and rose cheesecake from Nadiya's Simple Spices on BBC2 is creamy and sweet; a show-stopping dessert.
Make our crowd-pleasing filo custard tart. A custard tart can be tricky to get right but this version is just as impressive but much 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!
Bobotie filo parcels are my interpretation of a South African classic with a twist. Crisp filo wrapped around spicy mince. I serve it with an easy apple ring chutney. Bobotie...
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
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.
This delicious Sesame Banitsa is a nice and easy svoury pie made of filo pastry, feta cheese or similar and sesame seeds.
Galatopita is a traditional Greek dessert made of Fillo Pastry and a luscious custard. It is a wonderful filo pastry dessert perfect for celebrations or intimate gatherings. Unlike galaktoboureko, galatopita doesn't have a sugar syrup. It s a great custard dessert for winter and wonderful enjoyed wa
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
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!
Galaktoboureko is a delicious traditional Greek dessert. It is made using Fillo Pastry or Filo Pastry, a creamy semolina custard and a sugar syrup. How to make galaktoboureko. How to make semolina custard. Easy custard recipe. Custard dessert inspiration. Filo pastry dessert inspiration. Traditional
There is something very beautiful about watching this delicious Peach Fillo Crinkle Pie come to life. It’s a wonderful dessert that can be made with fresh or tinned peaches, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate
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
Learn how to make these delicious baklava cupcakes by following this filo pastry dessert recipe. It's an easy to follow baklava recipe and a great take on the traditional baklava. Be inspired by our baklava recipe collection and learn how to make baklava cupcakes using filo pastry, phyllo dough, Swi
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
Bougatsa is a traditional Greek dish usually enjoyed for breakfast or dessert. It is made using Fillo Pastry, filo pastry or phyllo dough. Crispy layers of Filo Pastry encase a delicious creamy vanilla custard. How to make custard. How to make bougatsa. Easy custard recipe. Easy custard dessert. Cus
London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
This filo marmalade pie looks super intricate but is actually really easy to create. Get ready to impress your friends!
Honey baked Feta is a Greek Appetizer that is the ultimate hit of sweet and savory all wrapped up in a crispy golden filo pastry.
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
These crunchy but chocolatey cigars are a great homemade gift! Ideal for Father's Day or as a tasty snack!
Greek flavors in a different kind of dessert using feta cheese paired with honey. The lemon gives a delicious hint of refreshing citrus touch.
Learn how to make a crinkle filo pie by following our instructional video with step by step instructions. This delicious cherry and coconut version of the original filo crinkle cake is quick and easy to make. It is a great filo pastry dessert to make with fresh cherries or jarred cherries. The conce
