This syrupy semolina and almond cake is surprisingly light and easy to make. It is very popular throughout Greece and always available in most pastry shops. Enjoy this easy Greek dessert recipe!

Ingredients:

2 1/2 cups granulated sugar
3 cups cold water
1 small stick cinnamon
4 whole cloves
zest of 1 orange
7 ounces unsalted butter (14 tbsp)
6 eggs
2/3 cup all-purpose flour
1 cup + 2 tbsp fine semolina
1 tbsp baking powder
3/4 cup blanched almonds, finely chopped
1 tsp vanilla extract
2 tbsp brandy

Preparation:

Combine 1 1/3 cups of the sugar with the cold water in a saucepan and simmer over a low heat until the sugar has dissolved. Then, add the cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove the cinnamon stick and cloves and allow to cool.

Preheat the oven to 350F. Place the butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add the remaining 1 cup sugar, then add the eggs individually, beating thoroughly after each addition. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and brandy to the mixture and pour into a buttered 9 x 12 inch rectangular baking pan.

Bake for 30 minutes. Remove from the oven and score the cake into diamond shapes with a sharp knife. Spoon the cooled syrup over the cake and allow to cool. Decorate each portion with a blanched almond.

Makes 18 to 20 portions

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This creamy, sweet dish is another favorite Greek pudding recipe, widely available in Greek pastry shops. One of my favorite Greek Dessert recipes!

Ingredients:

4 1/2 cups milk
1/2 cup long-grain white rice, washed
1 cinnamon stick
Zest of 1/2 lemon
2 tbsp cold milk
2 tsp cornstarch
2 egg yolks, lightly beaten
1 tsp vanilla extract
1/2 cup granulated sugar

To serve:

1 tsp cinnamon

Preparation:

Place the milk in a saucepan and simmer over low heat for 5 minutes. Add the rice, cinnamon stick and lemon zest, and simmer for 15 minutes or until the rice is tender. In a small saucepan, whisk the cold milk, cornstarch and egg yolks together and simmer over low heat until thickened.

Add this mixture, together with the vanilla and sugar, to the milk and rice mixture. Simmer, stirring, for another 5 minutes. Remove the mixture from the heat. Set aside to cool, remove the cinnamon stick, and pour into 4 individual bowls. Refrigerate until ready to use. Sprinkle each bowl with cinnamon before serving.

Serves 4

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In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar. Enjoy this easy Greek dessert recipe!

Ingredients:

1 oz yeast
18 oz flour
1 tsp salt
Olive oil for frying
Honey
Cinnamon
Chopped walnuts (optional)

Preparation:

Dissolve the yeast in 1/2 cup lukewarm water. Mix the flour with the salt in a deep bowl. Make a well in the middle of the flour and pour in the yeast and water. Gradually add another cup of lukewarm water, stirring the mixture until it becomes a uniform, rather thick batter. Cover and leave it in a warm place for about 1 1/2 hours, until bubbles rise to the top.

Heat the oil. Using a wet teaspoon, take spoonfuls of the batter and drop them into the hot oil.
Continue until there is no more batter left. Turn the puffs with a slotted spoon until they are golden brown all over. Pour honey over them and sprinkle them with cinnamon and chopped walnuts.

Serves 8 to 10

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A Christmas and New Year festive favorite in all Greek households, these spicy cookies are also called Phoenikia after the Phoenicians, who are said to have introduced them into Greece. Enjoy this easy Greek dessert recipe!

Ingredients:

For the Syrup:

6 tbsp honey
1/2 cup sugar
1/2 cup water
1/2 cup minus 1 tbsp lemon juice

For the Filling:

1 cup walnuts, finely chopped
3 tbsp unsalted butter
1/2 tsp cinnamon
2 tbsp of the syrup

For the Dough:

8 tbsp unsalted butter
2/3 cup olive oil
1/3 cup confectioners’ sugar
Juice of 1 orange
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tbsp brandy
2 1/3 cups all-purpose flour, sifted
1 tsp baking powder

For the topping:

3 tbsp walnuts, finely chopped
1 tsp cinnamon

Preparation:

To make the syrup: Place the honey, sugar, water and lemon juice in a saucepan and simmer, stirring, for 10 minutes.

To make the filling: Combine the walnuts, butter, cinnamon and 2 tbsp of syrup in a bowl.

To make the biscuits: Preheat the oven to 375F. Beat the butter, oil and confectioners’ sugar together in a bowl until light and fluffy. Add the orange juice, cloves, nutmeg and brandy and beat for a few more minutes. Add the flour and baking powder slowly, beating continuously until smooth. Knead the mixture by hand into a smooth dough, adding a little more flour if necessary. Take small pieces of the dough and form into small egg shapes. Flatten each biscuit and place a tsp of filling in the center. Carefully work the dough around the filling, pressing the dough to seal it. Place the biscuits on a baking sheet and bake for 20 minutes or until a pale golden color. Transfer to a wire rack and allow to cool.

Dip each biscuit in the syrup with a slotted spoon and transfer to a serving platter. Sprinkle with the walnuts and cinnamon. Allow to cool before serving.

Makes about 25 biscuits

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Greek – Karidopita

Ingredients:

2 tbsp butter
2 cups sugar
2 eggs
1/2 cup milk
1 cup ground walnuts
sprinkling of cinnamon
1/2 tsp ground cloves
2 tbsp brandy
4 cups flour
1 tbsp rusk crumbs
3 tbsp baking powder
Juice of 1/2 lemon

Preparation:

Cream the butter. Beat in the eggs, alternating with 1/2 cup of the sugar. Add the milk, walnuts, cloves, cinnamon, brandy and finally the flour, which has been sifted together with the baking powder. Butter a bakin pan and sprinkle the rusk crumbs in the bottom. Pour in the batter and bake for an hour in a moderate oven. Boil the rest of the sugar in 2 cups water, to which the lemon juicehas been added, for five minutes, and pour the syrup over the walnut cake.

Enjoy this easy Greek dessert recipe!

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