Easy Baklava
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Greek Butter Cookies
When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas.
Greek Honey Cake
Very moist cake, often found at Greek food festivals.
Finikia
Delicious Greek pastries...probably one of my favorites because of the orange and cinnamon combination. Worth the time they take!
Loukoumades
Fried Greek honey puffs.
Honey Pie from Sifnos
This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
Greek Baklava
A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.
Portokalopita (Greek Orange Phyllo Cake)
Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.
Galaktoboureko
This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.
Greek Lemon Cake
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.
Rizogalo (Greek Rice Pudding)
Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!
Chef John's Baklava
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
