Greek Dessert Recipes

Conquer Your Fear of Phyllo With a Greek Cooking Class

We're making kopenhagi in the May 3 cooking class, the first of four classes this month offered each Tuesday night through May 24 by the Society. Kopenhagi, it turns out, is a Greek dessert with a backstory: “After the Greek revolution against the Turks, they decided Greece needed a king, and brought a king from Denmark, George I,” explains Olympia Hadjimichael, one of the class organizers. “This pastry was created in honor of him by a Greek pastry chef.” The class is confused. Is it Greek? Is it Danish? Jane Hadjimichael (Oly's sister-in-law) says, “It's definitely Greek and definitely fabulous!” For this recipe, Koutroumanis combines the filling mix in a giant bowl: ground beef, chopped scallions, dill, parsley and uncooked rice, while Eliopoulos passes out grape leaves to the class: “You want to put your grape leaves shiny-side down,” she says. Then she demonstrates how to roll a fat cylinder of filling, tuck in the pointy edges of the grape leaves and roll them up tightly. The rolls then go into a large pot lined with more grape leaves, covered in water, and simmered gently until the filling is cooked and the rice and leaves are tender. The grape leaves' filling is firm and tender, fragrant with dill and dressed with tangy lemon sauce. Eliopoulos has also made a second, meatless version of the dolmadakia, filled with rice, sweet currants and crunchy pine nuts. These are served cold with a dollop of thick Greek yogurt. The kopenhagi, despite sharing many of the same elements as baklava, is completely unique: a surprisingly light nut torte made with ground almonds, eggs and zwieback crumbs, sandwiched between flaky phyllo layers on the top and bottom and drenched in cinnamon-spiced syrup. The remaining class in May (on May 24) offers more opportunities to get over a fear of working with phyllo dough, in recipes such as baklava, meat pie with leeks, chicken lemonato, shrimp with feta or another syrup-drenched dessert called revani. More classes are planned for later in the year as well. For more info, contact Jane Hadjimichael at jane.hadjimichael@gmail.com or Oly Hadjimichael at ohadjimichael@gmail.com.

Want A Different Dessert? Greek Dessert Recipes - Healthy Diets ...

Can actually be healthier than a lot of rich desserts. Greek dessert recipes incorporate wholesome ingredients like tahini, nuts, rice, and citrus laced honey into deliciously simple and tasty concoctions. Honey is very important in Greek culture and it has been used as a sweetener and a medicine for thousands of years. If you can find Greek honey to use in your it will add the distinctive flavor of local flowers.

Simply mixing tahini with honey makes a delectable spread for toast and crackers. There is also a traditional cake that uses tahini to add a nutty richness. Many Greek dessert recipes for cakes and confections utilize ingredients other than flour, like semolina, farina (you may know it as Malt-O-Meal), and ground nut meal, making them higher in protein and higher in fiber than other cakes.

Greek Dessert Recipes – Think You Haven’t Tried One?

You may have eaten a Greek dessert recipe and not known it. Rice pudding is a traditional Greek dessert known as Rizogalo made without raisins and sprinkled with cinnamon. Rizogalo is traditionally made using a short grain round rice called Glace (glah sey). Glace is similar in texture to Aborio rice, the type used in risotto.

We can’t mention Greek dessert recipes without mentioning Baklava, the quintessential Greek dessert. Baklava consists of layers of Phyllo also known as Fillo dough brushed with butter, honey-cinnamon sugar syrup, with walnuts, almonds, pistachios, or a combination of chopped nuts sprinkled throughout.

Here’s an easy Baklava recipe:

2/12 cups ground nuts (such as a mix of pistachios, walnuts and pecans) evenly over baklava. Allow to cool uncovered. Cut the rest of the way through and serve.

If you are not too worried about ruining your diet, try some Greek doughnuts, Svinghi and Loukouathes, a deep fried yeasty dough drizzled with honey. Or try making some buttery crescent cookies, Kourabiedes. Most of the cookie doughs and doughnut doughs are similar in ingredients with variations on preparation. Greeks are resourceful and great cooks. Try a simple Greek dessert recipe the next time you’re looking for something different.

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