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.
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.
The cheesecake layer needs about 3 hours to bake and cool, and at least 6 hours to freeze, so plan in advance; preferably make it a day ahead. The assembled kanafeh cheesecake, needs about 4 hours to defrost before serving, so plan to assemble it about 6 hours before you plan to serve it. If you prefer a thinner layer of cheesecake, for the kanafeh to take center stage, you could halve the cheesecake recipe. Baking time will need to be reduced to about 45 minutes. The syrup amount makes enough to soak the kanafeh, plus extra for drizzling on individual servings.
Using fresh, sweet mangoes, this creamy Homemade Mango Curd is just so easy and quick to make. It’s gorgeous served as a topping on scones, pavlova, pancakes and so much more.
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.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
A layer of currants squashed between two layers of dough, then baked, Garibaldi biscuits are buttery, fruity and easy to make. Also known as flies graveyard or squashed fly biscuits, these cookies have a crispy exterior and soft centre and are perfect with a cuppa.
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Treat yourself to something special with this quick and delicious recipe.
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
flavorful blueberry madeleines are the best treat when made with sweet fresh blueberries or your fruit or choice.
The Polish recipe calls for budyn, a powdered custard which might be tricky to find outside of Poland, so I used thick pouring custard instead. You can bake the pastry form-free or if you happen to have a 30cm x 20cm cake tin, use that. You can work with the dough ball while still warm, for flaky pastry, allow the dough ball to cool completely to room temperature before adding eggs. This will help create the layers.
The classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
Blintz Pancakes with Blackberry Sauce Recipe. The simple blini recipe is filled with sweet creamy ricotta filling then topped with fresh blackberry sauce.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
Teatime isn't complete without scones, cookies, pies, or other treats; here are 10 of our favorite recipes—both sweet and savory—to pair with an afternoon cuppa.
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
Chef Anna Voloshyna says these dumplings make for the perfect weekend brunch.
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
Delicious jelly sweets to curb all of your sweet cravings!
A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!
Soaked in syrup, full of Christmas flavors and spices, amazingly soft and crumbly. These Greek Honey Cookies are truly the best!
Tender and fluffy bun along with the sweet and creamy custard melt together in your mouth to create something amazing.
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
Apple crumble with biscoff biscuits and biscoff spread
Among classic Aussie desserts is the golden gaytime ice cream, now reinvented in my Golden Gaytime Slice. A quick custard, easy toffee, biscuit and chocolate, you must try. Make sure to allow setting time.
Pina Colada Baklava is a tropical twist on a popular Greek dessert. These crispy, sticky, and sweet bars are made of layers of pineapple, coconut, chopped almonds, and buttered phyllo dough. They are finished off with a generous glazing of coconut rum syrup.
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!
We've taken two Aussie cult favourites - Caramilk chocolate and lamingtons - and transformed into the ultimate sweet treat.
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 classic Italian zabaglione recipe that's sweet, silky, creamy and incredibly delicious. Serve this sweet custard with savoiardi biscuits and berries. Zabaglione is one of the easiest Italian desserts you can make. The trick is to take your time and heat the custard slowly to avoid scrambling the eggs. The end result will be a
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!
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.
Lightly bergamot infused sweet shortcrust pastry tart, filled with creamy Earl Grey custard and topped with caramelised hardened sugar. Beautifully fragrant with that signature crunch on top.
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 :-)
This classic Australian bakery treat, the Vanilla Custard Slice is a sweet, creamy set-custard between with puff pastry, topped with icing. This recipe has an irresistible tang of lemon and is easy to make at home.
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.
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.
Soft and high rolls with cardamom and cinnamon filling full of mixed berries.
The Perfect French toast Recipe! With just 6 ingredients, It's one of the simplest and tastiest breakfast or brunch recipes to make any day!
These soft and moist butter coconut buns are super easy to make with my step-by-step pictorial to guide you! This is the only sweet bun dough recipe you'll need. Fill with your favourite sweet and savoury fillings. Double or triple to make a large batch for any picnic or tea party!
