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!
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
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
🥧 Μπουγάτσα (γλυκιά)
Cypriot keftedes are usually made with pork, though some cooks may combine pork with beef. Rest ingredients include grated potato and Cypriot flavors such as mint and cinnamon as well as lemons! If you are on diet, probably this Is not the lightest cypriot dish to cook, since, regardless of the ingredients, keftedes are usually […]
I am very excited to announce a delicious new series starting on the blog today! If you follow me on Twitter or Facebook then you probably would have seen the teaser I posted last week. In the seri…
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!
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 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
Traditional halloumi pies Χαλλουμοτες
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
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
Indulge in Galatopita, a Greek delight featuring creamy custard in a golden crust. With milk, semolina, and citrus zest, it's perfect for any occasion.
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
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!
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.
Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup. A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect. Makes one 8"x8" Cake.
On iso kynnys – varsinkin paljasjalkaisena helsinkiläisenä – alkaa neuvoa teitä karjalanpiirakoiden valmistamisessa. Tarkoitukseni on kuitenkin vilpittömän hyväntahtoinen: tehdä kunniaa näille suomala
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
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!
This delicious sweet Filo Pastry dessert is a traditional Greek Fillo Pastry dessert that goes by the name of Soufra, rag pie or patsavouropita. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. Enjoy the beautiful flavours of this light custard dessert, fresh
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.
This golden, crispy and creamy Greek Galaktoboureko is a syrup-soaked Custard Pie made with layers of crispy filo pastry!
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
Rich with butter and filled with sweet, tangy cream cheese, these Danishes may convince you that the only ones worth eating are warm, freshly baked ones.
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!
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
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!
Bougatsa is a delicious, traditional Greek custard pie with orange zest. It's crispy, creamy, and fresh, and so good served with coffee or tea.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
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.
Nadiya Hussain's recipe for Apple Palm Pies, as seen on her BBC series Time to Eat, is a quick and easy way to make a delicious apple pastry treat.
If you’ve been to Greece, chances are you’ve tried bougatsa. Maybe for breakfast one morning before hitting the beach? Or after stumbling upon a small bakery with a batch of pies fresh out of the o…
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.
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!
My version of the yummy traditional tarts found in Portugal
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
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!
Flan parisien
Our pastry cream recipe is easy and quick. It's a streamlined one-pot technique that skips tricky steps like tempering, creating a rich, stable pastry cream.
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
