Greek desserts are often made with dough (phyllo), semolina, milk and butter, nuts, sugar in syrup form, and a variety of eastern spices like cinnamon, nutmeg, and cardamom.
These traditional Greek desserts are delicious and incredibly simple to prepare!
From amygdalopita to baklava, here are 52 delicious Greek desserts you must try!
Related: 37 Traditional German Desserts (List)
Baklava is a layered filo pastry dessert filled with chopped nuts and sweetened with syrup or honey. It was one of the most popular Ottoman sweet pastries. It is also popular in Turkish, Iranian, and Arabic cuisines.
Some scholars think baklava came from Persia, even though there is some evidence that it was made in ancient times and then changed in Turkey and the Ottoman Empire.
It has strong religious underpinnings. Even though many people do not realize it, baklava has long been associated with various religions. Traditionally, the thirty-three layers of dough represent one year of Christ’s life.
Galaktoboureko is a semolina custard baked in filo that is popular in Greece, Turkey, Laz, and Syria. Instead of semolina custard, Turkish Laz börei is made with a type of pudding called muhallebi. It is popular in the Black Sea Region’s Rize and Artvin provinces, which are home to many Laz people.
Galaktoboureko, also known as “Greek Custard Pie” or “Milk Pie,” is a traditional Greek dessert. Its name is a combination of the Greek words “galakto” (milk) and “boureko” (something stuffed in filo pastry).
Galaktoboureko comes from ancient Greece, where people often ate a barley pudding that was similar to the custard in this dessert.
Rizogalo, also known as Greek Rice Pudding, is a traditional Greek dessert made with just a few ingredients.
Rizogalo gets its name from the two main ingredients (rizi=rice and gala=milk), which are combined and simmered until thick and velvety.
Rice pudding devotees are adamant about the type of rice they use. Some cooks believe that you can only use one brand of long-grain rice. However, using short-grain rice yields the best results in general. The Greeks call this pudding rice glace (glah-seh), and it looks similar to Arborio rice and is commonly used in soups.
Kataifi, or Kadaifi, is a popular dessert in Greece and other Middle Eastern countries. This is a Turkish pastry, specifically a dough, that is also known as “kataifi” or “shredded phyllo dough.”
This pastry is made in specific shops in Beirut and can be purchased fresh. In the United States, it is available frozen or in a bag (not frozen) imported from Turkey.
Ground cinnamon and cloves are mixed with chopped walnuts and pistachios, and the whole thing is wrapped in buttered kataifi pastry.
Saragli is a rolled version of the traditional baklava, which is popular in Thessaloniki.
Phyllo sheets are brushed with butter, then rolled in a seasoned walnut mixture. The cooked Saragli are soaked in a syrup infused with lemon (and occasionally cinnamon).
It is a Greek breakfast pastry with layers of phyllo and a filling of semolina, custard, cheese, or minced meat.
Bougatsa is from the geographical region of Byzantium. More specifically, it appears to have come from Constantinople when it was still Greek, i.e., before 1453 and the “City’s” fall to the Turks. It is well known that pastry sweets, as well as pies, had a long tradition in Byzantium.
It is comparable to Galaktoboureko. One major distinction is that galaktoboureko is soaked in syrup, which is frequently flavored with citrus. Bougatsa, on the other hand, is usually dusted with cinnamon and icing sugar and doesn’t have any syrup in it.
Portokaopita is a Greek dessert or Greek orange cake made with whole oranges or orange juice and zest. This cake is fragrant, juicy, and decadent. It’s also made with crumbled dried phyllo. It has a sticky, sweet texture that is rich in orange flavor.
The name Portokalopita is derived from the Greek words “portokáli,” which means oranges, and “pita,” which means pastry. According to legend, this Greek cake was created to use up the dried up phyllo flakes that were left over after making traditional Greek pies.
Portokalopita belongs to the siropiasta family of Greek sweets, which means they contain syrup. After baking, the cake is drizzled with syrup and allowed to absorb all of the syrup.
It is a Greek egg-shaped dessert made primarily of flour, olive oil, and honey. It is a traditional dessert prepared primarily during the Christmas holiday season, along with kourabies. Melomakarona is typically made with flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon, and olive oil. They are frequently filled with ground walnuts during the rolling process.
Melomakarona (v) are traditional Greek Christmas cookies that are served throughout Greece during the holiday season. Melomakarona is a combination of the words “meli,” which means honey, and “makarona.” “Makarona” is derived from the ancient word “makaria,” which means “blessed.” Melomakarona was usually served as a “kerasma” (treat) during Lent, when people fasted before Christmas.
Finally, “melomakarona” is also known as “finikia” in some parts of Greece. Melomakarona and finikia recipes are nearly identical, with the exception that finikia is deep fried rather than baked.
Kourabiedes (kourambiethes) are traditional Greek Christmas almond butter biscuits flavored with roasted almonds, fresh butter, and rosewater, and topped with luscious layers of icing sugar. Kourabiedes are also frequently served at weddings.
Kourabiedes, also known as Kourabiethes, is popular in Greece, Cyprus, and Greek communities in Anatolia, as well as throughout the Greek diaspora in the United States, Australia, the United Kingdom, Canada, South Africa, and other countries. They have a buttery flavor similar to shortbread cookies, but are a little crumblier.
Traditionally, kourambiedes are served as part of a Greek Christmas platter, along with melomakarona (Greek Christmas honey cookies), diples (Greek Christmas fried pastry with honey), and, of course, a slice of delicious Vasilopita (Greek New Year’s Cake) on New Year’s Eve.
Diples, or Thiples, is a Peloponnesian Greek dessert made of thin sheet-like dough. They’re similar to angel wings, except they’re dipped in syrup instead of served dry. The dough is rolled into long, thin strips that are fried and folded in hot oil before being dipped in a sugar or honey syrup.
Diples are a traditional Greek honey pastry dessert that is very popular around Christmas time throughout Greece. Their name comes from the Greek word for “fold.”
Diples were originally served (and are still served in those areas) at weddings in the Peloponnese of Greece. According to tradition, the more folds a Dipla (plural of Diples) has, the more blessings the couple will receive during their marriage.
11. Glyka Tou Koutaliou
The traditional “spoon sweets,” or “glyka,” are candied preserves served on a small spoon and given to guests as a sign of hospitality, always with a glass of cold water.
Preserving almost any fruit, vegetable, nut, or peel is possible, and the sweets are frequently flavored with vanilla, cinnamon, or pelargonium (scented geranium leaves). Figs, cherries, watermelon rind and citrus peel, walnuts, apricots, marrows, grapes, bergamot, or almond stuffed baby aubergines are some of the more common sweets.
The way it is made is similar to how marmalade is made. The main ingredient is first soaked in water and cooking lime (calcium hydroxide) to make it crispy, then in water and lemon juice to make it shiny and keep its color, and then it is slowly boiled in sugar for several days.
Spoon sweets were traditionally given as wedding favors, with guests eating the sweet directly from the spoon, which was then washed for the next well-wisher. Almost every Cypriot home had specially-made delicate serving dishes as well as tiny silver forks and spoons to serve the sweets to their guests. The family preserve recipe was traditionally passed down to the daughters.
Revani is a delectable cake made of semolina, ground almonds, yogurt, and citrus zest. It’s drenched in citrus syrup after baking and topped with coconut, whole or crushed almonds, or pistachios.
Revani is a traditional Turkish dessert that has been around since the Ottoman era. It is said that the Ottomans named it after conquering the city of Yerevan in what is now Armenia. The Greek culture also uses the Persian name for the cake, revani. Many Mediterranean and Middle Eastern cultures have adapted this dessert. In Arabic, it is known as basbousa, and in Armenian, it is known as shamali.
The syrup used to flavor the revani differs. Lemon, orange, and rose are the most popular flavors. The semolina used in the cake usually imparts a slightly nutty and buttery flavor.
Amygdalopita is a Greek almond cake made with ground almonds, flour, butter, eggs, and pastry cream. It is one of the most common glyka tapsiou, which are dessert dishes baked in baking pans such as pies and breads.
To make this cake, slowly fold the dry ingredients into the creamed butter and sugar, then beat in the eggs. The cake is baked in a pan and then soaked in simple syrup after it cools.
Amygdalopita is typically served at the end of weddings and baptisms. This is because amygdalopita is made with almonds, which are traditionally associated with hope and good fortune.
14. Mosaiko Tourta
Mosaiko Tourta is a chocolate-filled Greek dessert cake. Its foundation is made from petite beurre biscuits, which are typically flavored with cognac. When finished, it is topped with a praline ganache and served cold.
Sokolatopita is an old-fashioned Greek chocolate cake made with just cocoa instead of chocolate, flavored with brandy or scotch, and then soaked in a hot cocoa syrup right out of the oven. Because chocolate was a luxury during the postwar period, cocoa stepped in to save the day.
Krasokouloura, or “wine cookies,” are a traditional Lent food in Greece. The biscuits, which are made with wine, olive oil, and spices, are ideal for people who are fasting and pair well with tea or coffee.
Kalitsounia are small cheese or herb snacks associated with Crete, Greece. They are described as a treat, with various fillings and serving options. They are traditionally served as an appetizer, snack, or dessert drizzled with Cretan honey.
They can be circular, semicircular, rectangular, or triangular in shape. They can be fried or baked and can have savory or sweet fillings. Kalitsounia are abundant on the Greek island of Crete, and the pastries are made from scratch.
Kalitsounia is traditionally made with fresh, soft myzithra cheese. If mizithra cheese is unavailable, ricotta or marcarene may be substituted.
The traditional Greek macaroon is the ergolavi. Because it has almonds, which are thought to bring good luck, it is usually served on special occasions like birthdays and baptisms.
It is very simple to make because only a few key ingredients are needed: sugar, egg whites, and almonds.
Tulumba, or Bamiyeh, is a deep-fried dessert popular in Turkey and the former Ottoman Empire’s regional cuisines. Tulumba is a Middle Eastern dessert that was later adopted into Greek cuisine.
Tulumba pastries are oblong-shaped, moist sweet pastries made of golden and crispy deep-fried dough that is then soaked in sweet, aromatic syrup. It’s comparable to jalebis and churros. The starch and semolina in the dough keep it light and crispy. It is a popular street food prepared by vendors who fry it fresh on the spot and serve it hot. It’s also popular in restaurants, and it’s a popular recipe to serve at large gatherings, from weddings to holiday parties, because it’s both delicious and inexpensive.
Tulumba is a Turkish word that means “pump.” In Cypriot Greek, this dessert is known as pomba, and in Cypriot Turkish, it is known as bomback. It’s a Ramadan treat that’s popular at Iftar.
The Orthodox Church observes the Feast Day of Saint Fanourios, the Martyr and Miracle Worker, on August 27. The name of the saint sounds like the Greek verb “phanerono,” which means “to reveal” or “to disclose.” In fact, people pray to Saint Fanourios to assist them in finding lost objects, revealing lost or hidden spiritual matters of the heart, redirecting them or revealing actions that should be taken, and restoring health. When a lost object is found, or when prayers reveal what is required, a symbolic cake known as a Fanouropita is baked and brought to the church, where it is blessed by the priest and distributed to the parishioners.
Fanouropita is a Greek sweet pie recipe that is traditionally a Lenten cake, also known as “The Lost and Found Cake.” Fanouropita is oil-based and does not contain any butter or eggs, so it can be eaten on holy fasting days. Fanouropita cake is traditionally made with 7 or 9 ingredients, which represent the mysteries of the church, the days of creation, and the battalions of angels. The following are the most important and common ingredients: flour, vegetable oil, sugar, orange juice, baking powder, nuts, and raisins. Cinnamon, cloves, soda, and water are possible additions.
The Fanouropita tradition began around 1500 AD, or 1355–1369 AD, when the icon of Saint Fanourios was discovered untouched between ruins in Rhodes or Cyprus. When a lost object is discovered, Saint Fanourios’ followers often bake a propitiation in memory of his mother. His mother was a cruel sinner who was condemned to hell for her shameful life. Fanourios prayed for her soul’s salvation, begging God to save her.
21. Ekmek Kataifi
Ekmek kataifi is an all-season Greek dessert made of layers of kataifi dough baked until crispy and golden, then topped with creamy thick custard and whipped cream and garnished with cinnamon and pistachios.
In Turkish, the word “ekmek” means “bread.” Despite its Turkish name, this layered, creamy dessert is Greek and bears no resemblance to the Turkish version. “Ekmek Kadayifi” is a Turkish sweet dessert that consists of bread soaked in syrup and topped with clotted cream and nuts. Despite the fact that the names of these kataifi custard recipes are similar, the Greek version is a different dessert. Greek Ekmek Kataifi is made with a syrupy shredded phyllo dough base, a creamy custard/pastry cream, whipped cream, and nuts, usually pistachios.
In Greece, Ekmek Kataifi is sometimes served with ice cream instead of custard.
22. Greek Filo And Butter Pull-Apart
Phyllo (also known as filo) dough is formed into rose-like bulbs and baked in a pan to form a single large cake of goodness.
The dough is generously brushed with melted butter and topped with marmalade custard. Before serving, sprinkle with pistachios and icing sugar.
Pasteli is a Greek sesame candy that is similar to a power bar. A snack made with only two ingredients, honey and sesame seeds, with no sugar added.
They are actually ancient; the ancient Greeks had a similar recipe that included a variety of nuts and honey. These bars are traditionally consumed during fasting periods when animal products are forbidden. The Greeks used to fast from animal products for about 180 days a year, so these small treats were welcome. When the Romans invaded Greece, they took the recipe and renamed it itrion, or sesame biscuits.
The version of pasteli most commonly sold in markets is generally hard—this is due to the addition of refined sugar in those recipes. The traditional honey creates a chewy texture because no refined sugar is used in the classic version.
24. Flora Pasta
Pasta Flora, also known as Greek Jam Tarts or Pasta Frola, is a traditional Italian afternoon snack. Pasta is synonymous with “a piece of cake” in Greek.
It’s made with a sweet short-crust pastry base, jam filling, and long thin strips of pastry on top. These strips cross over each other to form a lattice. You can use any jam you want.
Moustokouloura, also known as Grape Must Cookies, are vegan cookies that are perfect for snacking during Lent.
To make moustokouloura, use grape molasses, also known as petimezi in Greek. Petimezi is grape juice (grape must) that has been concentrated into a sweet syrup. It is thought to have been one of the first sweeteners used in the Mediterranean before cane sugar was introduced. Petimezi, along with carob syrup and honey, was a common way to add sweetness to Greek food before cheap cane sugar became widely available.
It has a sweet flavor with slightly bitter undertones. Depending on the grapes used, the petimezi syrup can be dark or light in color. Petimezi is still used in desserts as well as as a sweet topping for salads and meat dishes today.
The Greek yogurt cake (yiaourtopita) is a traditional Greek cake recipe that uses yogurt instead of milk, making it extra moist and soft.
Every New Year’s Day, every Greek bakes this cake. They actually bake it with a coin in the center. Yes, that is the custom. And whoever finds the coin will have the best luck in the coming year!
27. Yiaourti Me Meli
Greek yogurt with honey is a popular healthy snack or refreshing dessert, especially as the weather begins to warm up.
Greek yogurt with honey and walnuts is Yiaourti me meli. Good quality strained Greek yogurt is preferred because it is creamier, thicker, and more flavorful than other types of yogurt.
The honey, as the main ingredient, must be of high quality, preferably organic, thyme honey—the less water content the honey has, the higher its quality, so don’t be put off by honey that has already crystallized. That can only be a good thing!
Tiganites are honey-topped fried dough, also known as Greek-style pancakes. Many people believe that tiganites were the first pancakes recorded in history and were popular in Ancient Greece.
In Greece, most olive harvesting takes place in November. When the men of the village set out to begin their long and difficult days of manually picking olives from the trees, they were given satchels full of tiganites. These fried dough disks helped to sustain and nourish them throughout the day. Tiganites were an excellent choice when options were limited because they were made with ingredients that even the poorest family was likely to have on hand.
Tiganites are typically served with honey on top. When honey was scarce, tiganites were either topped with grated mizithra cheese or served plain. The tiganites are classified into two types. One is a traditional pancake made with flour, milk, and eggs, while the other is made with yeast and contains no eggs.
Kariokes are crescent-shaped chocolates that are filled with walnuts. Kariokes is a Greek dessert made with sponge cake, chocolate, and a generous amount of walnuts (karydia in Greek), from which the dessert gets its name.
They originated in northern Greece, specifically in Xanthi. There are many variations of this dessert depending on where it is made. Walnuts and ground cloves are used in all of the recipes.
Traditionally, we make kariokes with leftover cake or cookies during or after the holiday season. Instead of throwing out those hard Christmas cookies or dry cakes, repurpose them for a decadent treat.
Karythopita, also known as Karydopita or Greek Walnut Cake, is a Greek dessert cake primarily made of walnuts and topped with a sweet syrup. Its name comes from the Greek words “kardia,” which means “walnut,” and “pita,” which means “pie.”
There are several variations of the dish, each with its own set of ingredients in both the syrup and the cake. Orange zest, cloves, brown sugar, and spiced rum or cognac are examples of common additions.
It belongs to the dessert category known as’siropiasta.’ ‘ The siropiasta get their name from the word (syrup), because after baking, all of these desserts are doused with syrup, which makes them moist, sticky, and delicious.
Koulorakia is a traditional Greek dessert that is traditionally made around Easter and eaten after Holy Saturday. Koulourakia has been prepared since at least the Minoan civilization. The Minoans shaped the pastries into small snakes because they revered the snake for its healing powers.
They are a butter-based pastry that is traditionally hand-shaped and topped with an egg glaze. They have a delicate sweet flavor with a hint of vanilla. Koulourakia are well known for their sesame seed sprinkle and distinctive ring shape. In fact, the term refers to a ring-shaped loaf or a lifebelt.
Baking ammonia is frequently used in traditional koulourakia recipes, which has the disadvantage of emitting a strong odor while baking and for up to an hour after the cookies have been baked. As a leavening agent, most koulourakia recipes now call for baking powder and baking soda. Baking ammonia, on the other hand, makes the koulourakia incredibly airy and crunchy, and their crispness lasts longer than other rising agents. They won’t break on the outside, either, and they’ll keep their smooth, tasty texture.
Loukoumades are Greek doughnuts that are round and golden in appearance. They are very popular in Greek cooking and are made with flour and salt and topped with honey syrup and cinnamon. Traditional Greek donuts should be crispy and golden on the outside and fluffy and airy on the inside.
The dessert originated in Ancient Greece, where it was known as “honey tokens” and was given to winning Olympic athletes. In Turkey and parts of the Middle East, these are known as lokmas, which literally means “little bites,” which accurately describes these fried donut holes dunked in honey syrup.
The dish is a staple of Greek cuisine, particularly in the south of the country, and is a popular street food. In Byzantine times, the pastry was most likely called spongoi or sfongoi after the ancient Greek word for sponge, [spóos] or [sfóos] in the Ionian dialect, which is also the origin of the Arabic word for sponge (isfanj).
Melopita, also known as Greek Honey and Cheese Pie, is composed of a simple, light, and fluffy filling that has the texture of a cheesecake and a baked custard. This traditional Greek pie is essentially a cheesecake without a crust.
It is a delectable regional specialty of Sifnos, one of the most beautiful Greek isles in the Cyclades island group. This simple dessert, made up of two words: meli, which means “honey,” and pita, which means “pie,” is simple to make and delicious to eat.
The original recipe specifies “anthotyro,” a soft and mild fresh cheese. Melopita can also be replaced with another Greek cheese called “myzithra.”
A delectably simple no-bake chocolate dessert, also known as “Kormos,” is a popular Greek dessert.
It is made of crushed biscuits that have been covered in chocolate and shaped into a “salami” shaped log.
“Mosaiko” literally means “mosaic” in Greek. Mosaiko’s biscuits and chocolate resemble a mosaic when cut! It is also known as “Kormos,” which means “log” in Greek, and gets its name from its long tubular shape.
35. Glyko Koutaliou Portokali
One of the most popular Greek preserves is Glyko koutaliou Portokali, also known as Orange Peel Preserve.
The traditional method for making this dessert is to use the peels and roll them into rolls. It’s no surprise that Greece produces some of the world’s best oranges, so very little of this delectable fruit goes to waste.
To show hospitality, these are traditionally served on a silver tray with a glass of cold water to welcome a guest. They are most commonly used as dessert and ice cream toppings nowadays. You can also combine it with Greek yogurt.
36. Panoramatos Trigona
Trigona Panoramatos, also known as Phyllo Triangle Pastries with Custard, is a traditional Greek sweet pastry from Thessaloniki’s outskirts. These triangle-shaped, buttery phyllo pastries are usually dipped in syrup and filled with creamy custard.
Trigona, which means triangles in Greek, is a regional specialty from Thessaloniki’s Panorama district, where they get their name.
Some online recipes call for whipped cream fillings, but the original Trigona is filled with custard. Custard is typically made with egg yolks, flour, butter, milk, sugar, vanilla, and heavy cream. The phyllo triangles are baked until golden brown, then dipped in a cold syrup of sugar and water before being filled with the chilled custard. Before eating, trigona is frequently garnished with chopped nuts.
Samali is a traditional Greek semolina cake that smells and tastes of mastic and is topped with a syrup that smells of lemon and rosewater.
It’s made with semolina rather than flour and yogurt rather than milk, so it’s extra crunchy and moist. Traditionally, coarse semolina is used in this Greek semolina cake recipe, but if you prefer a thinner texture, thin semolina can be substituted.
Freshly ground mastic (masticha is an aromatic spice from the Greek island of Chios) is required to make this samali recipe, which gives the traditional Greek semolina cake its distinct flavor. It is also known as’ tear drops’ because it is found on the bark of the Mastic tree and often forms tear drops.
It is thought to have originated in Greece’s Smyrna, which is now Izmir in Turkey.
38. Greek Milopita
Milopita is an apple spice cake with apples inside. This cake is bursting with fall flavors like warm cinnamon and cloves, sweet apples, and hearty walnuts and raisins.
It’s perfect for brunch or your holiday table.
Milopita, written m in Greek, means “apple cake,” whereas pita means cake or pie. Milopita is typically made with eggs, sugar, cinnamon, apples, and flour.
39. Vissino Glyko Koutaliou
The Greeks do not spread these preserves on bread, but rather serve them as a dessert on their own. When you go to someone’s house, they serve this sweet on a small crystal plate with a spoon and a tall glass of cold water to wash it down.
These sweets were created not only to preserve summer fruit but also to utilize fruit that was not edible in its natural form (too sour, too bitter, etc.), such as the sour cherry.
In Greece, we associate vissino with summer, primarily through the consumption of vissinada, which is vissino syrup mixed with water. However, it goes well with Greek yogurt or ice cream, and vissino is an excellent topping for a cheese cake. However, eating a spoonful of plain with a glass of cold water is the best option.
Flaouna (Greek:), (Turkish: Pilavuna, Bitta) is a cheese-filled pastry from Cyprus that can be topped with raisins or sesame seeds.Orthodox Cypriots traditionally prepare friounes for Easter, while Turkish Cypriots prepare them during Ramadan.
Flaounes are traditionally served in Cyprus as a celebratory food for breaking the Lenten fast, being prepared on Good Friday for consumption by Orthodox Christians on Easter Sunday. They are eaten in place of bread on Easter Sunday, and they are made and eaten for several weeks afterwards. Creating the flaounes is frequently a multigenerational family tradition.
They are made with an aromatic yeasted phyllo dough and filled with Pafitiko, a special Cypriot cheese flavored with Masticha (mastic resin) and mahlepi (mahlab). Before baking, sprinkle sesame seeds on top.
Tsoreki, also known as Greek Easter Bread, is a sweet holiday bread made with flour, milk, butter, eggs, and sugar that is typically seasoned with orange zest, mastic resin, or mahlab. This tsoureki recipe requires freshly ground mastic (masticha), an aromatic spice from Chios Island, and aromatic mahlab or mahleb (mahlepi), a spice made from ground cherry seeds. They give the traditional Greek Easter bread its sharp and distinct flavor, so try to find some.
The three braids represent the Holy Trinity and are traditionally served at Easter. The Easter variety frequently has dyed red eggs in the center—a Greek Orthodox Easter tradition that represents Christ’s blood. The Greek tsoureki holiday breads come in a variety of shapes and sizes, including a round Christmas loaf with a cross decoration called Christopsomo, a braided Easter bread with whole dyed eggs pressed into the dough called lampropsomo, and a loaf with a coin hidden inside for good luck called vasilopita that is baked for St. Basil’s Day (New Year’s Day).
Paskalya çörei is the Turkish name for this bread (paskalya is the Turkish word for Easter). Instead of unbroken eggs pressed into the dough as decoration, the Turkish variant incorporates eggs into the dough. In place of milk and butter, some recipes use a neutral-flavored oil, such as sunflower oil or margarine. Season the dough with orange zest, vanilla, mahlep, and slivered almonds.
A Vasilopita, like the Western European King Cake, is a New Year’s Day bread or cake in Greece and many other parts of Eastern Europe and the Balkans that contains a hidden coin or trinket that brings good luck to the receiver.
Vasilopita is a Greek word that translates directly as “Sweet Basil Bread.” A sweet flavor is added to the bread to represent the everlasting sweetness and joy of life. Families cut Vasilopita on New Year’s Day to bless the house and bring good luck for the coming year, according to Greek tradition. In Greece, this is usually done at midnight on New Year’s Eve.
Depending on regional and family tradition, it is made from a variety of doughs, including tsoureki.In some families, a custard base is used instead of dough.
Troufakia is a crunchy Greek-style chocolate truffle flavored with cognac and dredged in chocolate sprinkles. It entails making chocolate truffles with nuts, the most popular of which are walnuts. Crushed biscuits and brandy are also included.
These treats, along with Melomakarona, Kourabiedes, and the famous Vasilopita (Greek New Year’s cake), are frequently made for Christmas.
Troufakia is rolled into balls that can be coated with cocoa powder or elegant chocolate vermicelli, depending on your taste.
Skaltsounia are crescent-shaped pastries that are soft and crunchy with a delicious, flavorful walnut, jam, and apple filling. It is a popular dessert in Greece, especially during the Easter Lent season and at Christmas.
45. Sfakiani Pita
Sfakianes Pites are from the Cretan region of Sfakia (hence the name) and are the epitome of delicious simplicity. They’re filled with Cretan xynomizithra cheese and pan-fried (no oil or butter) before being drizzled with Cretan honey.
The pita’s exterior is slightly crisp, but the inside is soft. Most of the time, this dish is served as a dessert with honey. The cheese in the dish makes it both sweet and savory.
When German philologist Michael Deffner tried sfakiani pita during a visit to Crete in 1919, he reportedly exclaimed, “Oh, my God! No King has ever tasted a pie like this! “
This one-of-a-kind watermelon dessert hails from the Greek island of Milos. It is derived from the Greek words “karpouzi” (watermelon) and “pita” (pie also meaning flat). The texture is slightly gelatinous.
The watermelon pie smells more fruity than cakey because it is made with crushed watermelon flesh, thyme honey, cinnamon, flour, sugar, sesame seeds, and olive oil. Before baking, flatten it thinly to create a moist, cake-like center with chewy edges and crisp crusts.
47. Semolina Halva
It is an Arabic dessert that has been adopted into Greek culture; it is commonly served during fasting periods because it contains no eggs or dairy. It is also a traditional Ottoman dessert, and Turkish families have been making it for centuries in their homes. It has a denser texture than other types of pudding and a soft and crumbly texture.
The traditional semolina Greek halva recipe is known as “1:2:3:4” because it calls for one unit oil, two units semolina, three units sugar, and four units water.
When making Greek halva, the semolina is first toasted in oil, giving it an irresistible aroma. The mixture is then cooked in hot syrup with cinnamon, clove, and lemon aromas and blends.
A galatopita is a baked custard cake or pie that translates to “milk pie.” When the Greeks were not fasting from animal products, there were times when they ate more “luxurious” foods like eggs and butter, and this dessert reflected that.
It is popular in Greece’s Peloponnese region, especially during Easter. There are several variations, including those with and without phyllo. If you’ve ever had a good galatopita, you’ll remember how rich and sweet it was, as well as how different the texture was.
Galatopita is traditionally served with honey and cinnamon or icing sugar and cinnamon. Some people simply sprinkle regular sugar and cinnamon on top for a more rustic appearance.
49. Halvas Forsalon
The Greek halva farsalon has a jelly-like consistency and is named after the town of Farsala in Thessaly, Greece. Halvas Farsalon is different because it is made with corn starch instead of semolina. It looks like jelly and tastes like buttery caramel.
Halva Farsalon is the softest type of halva with an oily flavor. Alternatively, and especially during Lent, sunflower oil is used in place of butter to make this dessert. When a crust forms, it is considered a success. It is a traditional Farsala sweet that is usually sold during festivals.
The most real version can be found at festivals in Thessaly, especially the popular Halva Festival in the town of Farsala, which takes place every September.
Kok, also known as kokákia, is a Greek profiterole made of pastry cream, chocolate glaze, and syrup. It is sometimes topped with different types of nuts or flakes. Kokakia are a popular treat among Greeks who celebrate their birthday or name day.
Kok is made by filling two small cake-type cookies with a delicious pastry cream, dipping them in a light syrup, and then coating them in a chocolate glaze. After dipping in the syrup, roll them in shredded coconut for a change of pace.
The dough is neither a cookie nor a cake, but rather something in the middle. After baking, the texture should be crispy on the outside and fluffy on the inside. Furthermore, kok can be made in a large pan as a pie similar to the Boston Cream pie.
Hamalia is a traditional Greek dessert made on the islands of Alonnisos and Skopelos. It is a sweet pastry made of a thin Greek phyllo crust filled with ground almonds, honey, cinnamon, and nutmeg. Lemon and orange juice, or rose water, flavor the filling.
These pastries are shaped into small triangles and are typically served dusted with powdered sugar after baking. This sweet specialty is traditionally served at special occasions such as weddings and engagements, which is how the pastry got its other name, the dessert of joy.
Samsades is a traditional Greek dessert made of phyllo dough rolled around a nut filling and baked before being drenched in sugar or honey syrup, local thyme honey, or grape must (petimezi). The filling is usually made of almonds and sesame seeds, but walnuts are sometimes added. Cinnamon, cloves, almond flavoring, or floral water are often used to flavor the filling.
The dessert, like baklava, is made with a type of thin Greek pastry called phyllo kroustas and is one of the traditional desserts prepared on the islands of Lemnos and Laconia. These sweet pastries are typically enjoyed with a cup of coffee or tea and are traditionally made around New Year’s and Christmas, though they can now be found year-round in bakeries.
This delectable Samsade, which most people will hear for the first time, is a hidden treasure. It’s hard to tell if its name is funny, if it has few ingredients, or if it has a lot of cinnamon compared to other sherbets.
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