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.
Take your taste buds on a trip to Morocco with these luscious lamb pies.
With a custardy, gooey bottom and fluffy top, these Kmart pie maker puddings taste exactly like the classic dessert!
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!
Nothing says Easter to me more than ricotta.
Galatopita is a classic Greek milk custard pie made with semolina.
A mouthwatering collection of traditional British bakes you'll want to recreate in the comfort of your own kitchen. Perfect for sharing with loved ones...
This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with seasoned pork and a savoury jelly.
A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!
Key Lime Pie inspired sandwich biscuits have proved to be a huge success in our house! Featuring melt-in-the-mouth sweet shortbread biscuits, sandwiching buttercream and zingy lime curd, these Key Lime Pie Biscuits will fly off the table before you've had time to make tea!
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
I mentioned in a post I wrote last November that I wasn't a very big fan of coconut when I was a kid. As it turns out, it wasn't the taste I didn't like...it was all about the texture. I think the first time I began to realize I was missing out on something was when I had a sip of a virgin piña colada on a post high school trip. I couldn't believe the taste. Since then, I have learned to enjoy the texture of coconut...within reason, of course. I am still revolted by those chocolate coated wads of moist, sweetened coconut that masquerade as other chocolate coated candies...truffles, caramels, nougat, praline, etc. To this day if I get the coconut-filled chocolate in the box, it goes straight into the trash after the first nibble. The recipe that I'm posting today is my idea of the perfect coconut dessert: a fluffy Bavarian Cream Tart. Because the pastry cream base is made partially of coconut milk, the flavor of the coconut is prominent. And unlike many cream or custard style coconut pies, the shredded coconut isn't folded into the pie filling (which—in my opinion—ruins a nice creamy filling). Instead, the coconut is toasted until it is golden and crisp. It is then sprinkled in a thick layer over the surface of the tart where it provides an understated and pleasant textural contrast as well as more coconut flavor. Although I have called my tart a Bavarian Cream Tart, in reality it is a bit of a hybrid. For those who are unfamiliar with it, a Bavarian Cream is made by folding whipped cream into a base that has been stabilized with gelatin. Classically, the base is comprised of flavored crème anglaise, a fruit purée or a combination of the two. I wrote at length about Bavarian Cream a couple of years ago when I posted a recipe for a Strawberry-Rhubarb Bavarian. In that post I discussed the fact that many Bavarian Creams have an unpleasant, rubber ball-like texture due to the large quantity of gelatin required to help them hold their shape when they are turned out of a mold or sliced. I was able to use less gelatin in the Strawberry-Rhubarb Bavarian by serving it in the dish it was made in rather than turning it out. But since a pie or tart has to hold up well enough to be sliced, it was necessary to find another way to make it possible to reduce the quantity of gelatin in my tart. In the end I was inspired by a recipe in Richard Sax's Cookbook Classic Home Desserts. His recipe for Coconut Cream Pie is a cross between a traditional cream pie (a crust filled with flavored pastry cream) and a traditional Bavarian Cream Pie (a crust filled with Bavarian cream). Instead of crème anglaise, Sax used a thinner than usual, gelatin-stabilized pastry cream as the base of his Bavarian filling. Because pastry cream is thicker than crème anglaise, the Bavarian needs less gelatin to achieve a good set. Beyond that, the more substantial pastry cream produces a filling with a bit more heft than the typical, somewhat foamy, Bavarian Cream and at the same time is lighter than an all pastry cream pie (which are sometimes a bit stodgy). The resulting pie has the best qualities of a Bavarian cream pie and a traditional cream pie. Creamy... tremble-y.... fluffy.... Perfect. Coconut Bavarian Cream Tart 1 1/2 c. shredded, sweetened coconut (4 1/2 oz.) 5 oz. graham crackers (1 1/4 c. crumbs/10 full cracker sheets) 2 T. sugar 5 T. butter, melted 1/4 c. cold milk 1 1/2 t. powdered gelatin (2/3 of a quarter ounce packet) 3/4 c. heavy whipping cream 1/2 c. sugar, divided 3 T. cornstarch (27 grams/1 oz.) 4 egg yolks 1 small can (5.46 oz./2/3 c.) unsweetened coconut milk—not low-fat! 1 1/3 c. whole milk 1 t. vanilla extract Spread the coconut on a baking sheet and toast in a 350° oven, stirring frequently, until light golden brown—7 to 15 minutes. Set aside to cool. Place the graham crackers and sugar in the food processor and process until finely ground. Add 1/2 cup of the cooled toasted coconut (reserving the remaining cup for the top of the pie) and pulse in. Transfer to a bowl and stir in the butter until thoroughly combined. Press the crumbs evenly over the bottom and up the sides of a lightly oiled (or sprayed) 9-inch removable bottom tart pan (or a 9-inch pie plate). Chill until ready to use. (If you prefer, you may bake the crust in a 350° oven for 8 to 10 minutes. This will produce a harder/crunchier crust. Cool and chill.) Place 1/4 c. milk in a large bowl and sprinkle the gelatin over. Set aside until the gelatin has softened—no discernible dry granules should remain. It will take about 5 minutes for the gelatin to bloom, or soften. Whip the cream until it is thickened and mounding softly. It will probably look too soft. Chill until ready to use. Combine half of the sugar with the cornstarch. Place the egg yolks in a medium-sized bowl. Whisk briefly. Add the sugar-cornstarch mixture and whisk until thick and smooth. Place the coconut milk and the remaining 1 1/3 c. of whole milk in a medium saucepan along with the remaining sugar. Bring to a boil over high heat. When the milk comes to a boil, whisk some of the hot milk into the egg mixture to temper and thin. Return the milk to the heat and bring back to the boil. Reduce the heat to medium and add the tempered egg yolks to the boiling milk, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and whisk until large bubbles regularly break the surface in the center of the pan—this will take about a minute. Remove from the heat and scrape into the bowl with the bloomed gelatin. Stir until well combined and the gelatin is completely melted (which should occur upon contact with the hot pastry cream). Whisk in the vanilla. After stirring over an ice bath... The very softly whipped cream...ready to whisk in... In the graham cracker & toasted coconut crust....ready to be topped with more toasted coconut... Place the bowl of custard in an ice bath (a larger bowl filled with ice and water) and stir with a rubber spatula until completely chilled and beginning to thicken. Remove the bowl from the ice. Scrape the already softly whipped cream onto the pastry cream base and whisk in (using a folding, rather than a circular motion). Finish folding with one or two strokes of a rubber spatula. Scrape the mixture into the chilled crust. Scatter the remaining cup of toasted coconut over all. Chill until set (at least 4 hours, preferably longer). This dessert is best eaten within 24 hours. Printable Recipe
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.
Flan parisien
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
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!
A delicious and simple dessert for a French classic- the Apricot Flaugnarde. This recipe includes fresh apricots and a hit of whiskey.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
Ruffled Milk Pie or Patsavouropita is a deliciously sweet custard and filo pie!
Autumn desserts don't get much easier than this impossible pie. Just layer some canned apples on the bottom of the pie dish, then whisk and pour the remainder of the ingredients on top. We told you it was easy!
Try my recipe for melopita, the honey and cheese pie from Sifnos. This traditional Greek recipe is essentially a crustless cheesecake, but without all the fuss - there's no water bath or fancy equipment required, not even a stand mixer!
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.
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
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!
Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.
A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal. The ricotta typically needs to be strained, so prepare ahead of time since this process takes at least 8 hours in the refrigerator or overnight. Please also note this pie requires a 9" deep-dish pie pan.
A classic recipe for Cheese Soufflé with step-by-step photos. Instructions for large and individual soufflés. Making soufflé is easier than you think!
Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.
This magical custard impossible pie separates into layers in the oven, with a pastry-like base, coconut top and wobbly custard centre.
This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with seasoned pork and a savoury jelly.
Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes. Apple Curd Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread. It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses. You can also use it to enhance this Italian lemon ricotta cake. Ingredients you'll need Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox's Orange Pippin. Sugar: You can use regular granulated sugar or caster sugar for this recipe. Butter - I recommend using salted butter in this recipe. Eggs: I always go for organic and free-range eggs, especially when making desserts. Lemon - Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon. How to make Apple Curd Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked. Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch. Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat. Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler. Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar. Why You’ll Love This Apple Curd Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes! Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable. Ease - This recipe is simple and easy to follow, making it ideal for cooks of all skill levels. Speed - Making apple curd takes only 30 minutes. Apple Curd Variations To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste. To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors. The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste. Sterilize Jars Before Making Apple Curd Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents. I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed. Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don't let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating. The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power. Also, any jar, lid, or seal can be sterilized in a dishwasher. Apple Curd Recipe Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall. Prep Time: 10 minutes Cook Time: 30 minutes Calories: 690 per jar Ingredients 6 apples ¼ cup of water 1 ½ cups of sugar 4 tbsp of lemon juice (or juice from 1 lemon) 2 whole eggs + 2 egg yolks ½ cup of butter 1 tbsp of cornstarch (optional, for additional thickness) 2 tbsp of water (for cornstarch slurry, optional) Instructions: Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools. Share the image below to your Pinterest board if you like this Apple Curd Recipe!
This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious.
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
This sweet, creamy, caramel-y cake is the perfect dessert for those nights where nothing but the most heavenly dessert will do.
Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.
This delicious apple pie dessert recipe is a yummy apple dessert using caramelised apples, Fillo Pastry and custard. The Filo Pastry is folded using the Filo Crinkle Cake method and the method used in the Lemon and Blueberry Soufra. Visit our website for this and other delicious Fillo Pastry recipe
Easy Crustless Lemon Tart is super quick to prepare and totally delicious! You need this recipe in your repertoire! It almost 'smacks' you with the lemon!
Prep this pie in 10 minutes, then watch jaws drop as you serve up those sweet, sticky, crunchy slices!
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
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.
