How the Greeks Do It – Sweetest Things (The Most Popular Greek Desserts)

It is a known fact that Greek enjoy their food. It is deeply integrated in their way of life, as every meal is seen as an opportunity to turn into a festivity and an opportunity to socialize. If you, like the Greeks, fully intend to turn a few of your meals into a feast this summer, keep in mind no meal is complete without a dessert.

And when it comes to Greek cuisine there is plenty of dessert recipes to choose from.

10 sheets of filo pastry/dough

2 lemons

500 grams of sugar

100 grams of honey

100 grams of chopped pistachios

150 grams of chopped almonds

150 grams of chopped walnuts

1 teaspoon of cinnamon

180 grams of butter

Wash the lemons and peel one, making sure you do not peel the white pith as well. Juice both lemons and mix it with 3 dcls of water. Add lemon peel, 450 grams of sugar and cook for about 15 – 20 minutes at medium heat. Mix occasionally until the sugar melts. Mix in the honey and continue stirring until honey melts as well.

In a separate bowl mix together pistachios, almonds and walnuts with the left over sugar and cinnamon.

Melt the butter and butter the baking pan well, leaving some butter for the filo pastry. Use a brush to butter 2 sheets of filo pastry (make sure to butter well and on both sides). Place the filo pastry sheets in a baking pan and spread evenly 1 quarter of the nuts mix on top of it. Cover the nuts mix with another 2 sheets of buttered up filo pastry and repeat until you reach the top of the baking pan. Make sure to finish with the last 2 sheets of buttered up filo pastry. Cut into 20 pieces. Pour the leftover butter over your baklava and spread it evenly with a brush.

Bake for about an hour at 160°C and take it out of the oven. While still hot pour the syrup you have prepared earlier.

5 dcls of Greek yogurt/goat milk's yogurt

4 – 5 teaspoons of honey (try to find thyme flavored honey for the authentic Greek taste)

300 grams of chopped walnuts

Mix well - chilled yogurt with honey and then add chopped walnuts (leave some for garnish). Chill the mixture in the refrigerator and before you serve drizzle with honey on top and garnish with leftover chopped walnuts.

14 firm, red apples

230 grams of chopped walnuts

4 tablespoons of sugar

2 tablespoons of cognac

1 tablespoon of lemon juice

a pinch of cinnamon

14 cloves (each for every apple, however you add more if that suits your taste)

Syrup ingredients

225 grams of sugar

350 mls of water

juice of half of a lemon (or more to taste)

a pinch or a stick of cinnamon and 4 whole cloves

Wash and clean the apples, then core from the top. Place the cored apples in a baking pan.

In a separate bowl combine walnuts, sugar, cognac, lemon juice and cinnamon and stuff the apples all the way to the top. Press a clove into each apple.

Cook the syrup ingredients until they reach a boiling point, then boil them for 4 minutes and then pour over the apples in the baking dish. Bake at 180°C for about hour and 15 minutes. You can eat the apples on its own or add whipped cream or ice cream on the top.