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Baklava Saragli

saragli (rolled) baklava

saragli (rolled) baklava

Saragli (accent on last syllable) or rolled baklava is a style of baklava that come from the Greeks of Constantinople. This recipe calls for the traditional Greek walnut filling but feel free to use the chopped nuts of your choice. You will go NUTS over these 🙂 🙂

Super simple to roll – a half inch diameter wooden or metal dowel is perfect for rolling your saragli. Just be careful not to roll too tightly as a light touch works best here. And try scoring your rolls on a diagonal, that way the cut pieces have a little more visual interest when plated as above. If you cut each roll approx 4 times you’ll get 4 perfect pieces and 2 end pieces. Growing up, the end pieces always went to us kids because they’re not quite as pretty but no worries – they’re every bit as tasty!
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Pasta Flora – Traditional Greek Jam Tart

pasta floraPasta flora? No, The Greek Vegan hasn’t gone Italian – pasta flora is a delightful traditional jam tart and one of the most delicious, authentic sweet treats of Greece! A light, cookie-like crust with jam filling, this positively lovely dessert is found in Greek bakeries all over the world and can be on your table in less than an hour using ingredients in in your kitchen right now. Ready? Set? Go!! Continue Reading →

Apple Spoon Sweet

apple spoon sweet

traditional apple spoon sweet / milo glyko

Apple glyko or spoon sweet is one of the most delicate and flavorful of spoon sweets in Greek cooking. Something about vanilla bean and cinnamon sticks with tart sweet apples just works – and works really well! These authentic preserves are simple to make, a fantastic treat to eat and ready in just 30 minutes.

Bonus for this authentic recipe: apples are easy to find most everywhere and certainly easier to find in the US than quinces or sour cherries, two of the most traditional spoon sweets. The apples most often used in Greece for this dish are small, tart apples called firikia. Not having access to firikia here in the Northeast US, I most often use jonagold or granny smith apples.  A nice tart apple with just a bit of sweetness is ideal so feel free to use whichever local varieties fit that bill!  Continue Reading →

Traditional Greek Marzipan / Amigthalota

Amigthalota are the traditional Greek version of marzipan. These delicate almond sweets are often served at weddings and baptisms with their perfect pear shapes and snowy cover of powdered sugar – as beautiful as they are delicious!

Five ingredients and twenty minutes are all you need to whip up a batch of your own. Almond extract and rose water give the marzipan center the most wonderful fragrance and a whole clove tops each pearl white pear making this an aromatic as well as incredibly tasty treat. One bite through the just ever so lightly crisp outside into the dense, chewy, almondy amazing center and you’ll be hooked – they’re just that good! Continue Reading →

Sfakian Sweet Rusks

Sfakian Sweet Rusks – paximadia

My aunt would make this sweet bread (artos) for Great Vespers services when we were young. Five loaves would go to church and one small loaf stayed at home for us.  She would slice up the small home loaf and toast the slices in the oven until dried through and super crunchy.  Then we’d slather them with Merenda (Greek hazelnut spread similar to Nutella) and very happily munch through every slice!

You can enjoy these sweet rusks today, store bought and straight from Greece, or make your own – a wonderful rainy Saturday recipe! These sweet rusks are delicious on their own with a hot cup of coffee or topped with your favorite jam or Greek honey and the perfect afternoon snack. Traditionally from region of Sfakia on the island of Crete but enjoyed throughout Greece and the Greek diaspora, you will fall in love with this authentic, simple Continue Reading →

Kourambiedes

nistisima kourambiedes - sugar covered cookies

nistisima kourambiedes – sugar covered cookies

These snowy white, crazy yummy cookies are so quick and easy to bake up, they’ll amaze you with every bite! This recipe is for the nistisima (or vegan) version of kourambiedes, slightly different but just as authentic as the more well known butter cookie version.

Made with a combination of almond meal and flour, orange juice and a bit of brandy, the finished cookies are light and high and just ever so slightly crumbly. Kourambiedes are a cup of coffee ad tea’s best Continue Reading →

Halva Pudding

individual halva puddings with chopped pistachios and dried apricots

Halva is a delicious, traditional dessert made in a many different variations across Greece and throughout the Middle East. To be honest, halva is wonderful in all forms and flavors. We’ve shared our favorite family recipe below. Fine ground semolina flour, chopped nuts and sweet syrup make this the perfect pudding with it’s charmingly delicate texture flavored with aromatic cinnamon, cloves and cardamom. A very special way to end any meal!

The recipe is a simple one, using only a handful of ingredients, and is a dish that’s fun for children to help with too. You can mold it into all kinds of shapes using individual molds or even a large bundt or fluted cake pan. Halva pudding is quick to set up and can be dressed in an endless number of ways. I love topping halva with chopped pistachios and dried apricots or you can sprinkle a little cinnamon or powdered sugar over the top. Its easy to make this dish to suit your particular tastes – you can even drizzle melted chocolate over the top!

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