Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
Make and share this Finnish Cardamom Cookies recipe from Food.com.
A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
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.
Delicious jelly sweets to curb all of your sweet cravings!
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.
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
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.
We've taken two Aussie cult favourites - Caramilk chocolate and lamingtons - and transformed into the ultimate sweet treat.
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.
Yema are Filipino candies made with a custard center covered with a caramel shell
Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.
A very moreish chocolate treat.
A fantastic chocolaty treat. Great dipped in tea!
Chef Anna Voloshyna says these dumplings make for the perfect weekend brunch.
Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.
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!
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.
The classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
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.
These classic homemade Cream Puffs with Basic Cream Chantilly are the perfect treats for any occasion. Treat your taste buds to an explosion of sweet, creamy bliss!
These deep fried golden honey puffs is like a Greek version of donuts. Puffy and sweet and delicious!
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
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.
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 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.
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
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!
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.
Delicious chewy flapjack that is easy to make and perfect for snacking.
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!
Apple crumble with biscoff biscuits and biscoff spread
Soaked in syrup, full of Christmas flavors and spices, amazingly soft and crumbly. These Greek Honey Cookies are truly the best!
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.
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.
This recipe for Bavarian cream and berries is perfect for a party. It's simple to make, but sure to impress your guests. Plus it can be whipped up in advance.
Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!
Making ANZAC biscuits is an Australian tradition and these chewy oat biscuits are easy to make with kids.
Make this pain suisse recipe at home, an irresistible combination of buttery brioche with creamy custard and chocolate chips!
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she took folks this special treat so often, our family began calling it get-well custard! —Ruth Van Dyke, Traverse City, Michigan
