So indulgent and moreish. Syrup soaked kataifi pastry with a creamy layer of mastica infused custard paired with light chantilly cream topped with crunchy nuts.

Whatever nuts you’d like to sprinkle over the top.

Begin by preparing the syrup. Add all the ingredients to a pot, stir well then allow it to simmer over medium high heat for approx 20 mins until it forms a syrup. Set aside.

Prepare the custard. Heat the milk over the stove until it just comes to the boil. Turn off heat. Vigourosly whisk the egg yolks & sugar till pale in colour then add the corn flour, vanilla & mastica whisking very well for 2 minutes. Slowly stream in half the milk mixture whisking at the same time to avoid cooking the egg. Transfer the egg and milk mixture back into the pot with the other half of milk & place it over the stove whisking constantly until a custard forms. Once the custard has thickened, whisk through the butter till melted. Transfer the custard to a bowl with cling wrap placed over the surface & set aside to cool.

Prepare the base. Preheat oven to 170C. Add the kataifi to the base of your baking tin. Melt the butter, add a pinch of salt & pour it evenly over the kataifi & bake until golden. Once baked pour the cool syrup over the hot pastry & sprinkle over the nuts.

Once the custard has cooled scoop it onto the pastry and use an offset spatula to spread I evenly over the kataifi.

Using a mixer whisk the cream & sugar until fluffy and spreadable. Spread this directly over the custard creating a nice flat layer, sprinkle with nuts of your choice & refrigerate for approximately 3 hours before serving.

 EKMEK KATAIFI. So indulgent and moreish. Syrup soaked

On the eve of August 27th and many Greek Orthodox homes are baking, Fanouropita. A cake commemorate the Holy Martyr, Saint Fanourios the Saint for “lost things”.

His name comes from the word “fanerono”, which means “I reveal” and worshipers ask Saint Fanourios to help find people or lost things. Fanouropita can be made all year round as an offering or thanks to Saint Fanourios to help you find what it is you’ve lost.

I’m still looking for a set of house keys I know a certain little someone has hidden in probably the most peculiar place I am yet to think of.

If you’re baking this simple, moist and crumbly vegan spiced orange cake, I hope you find what it is you’re looking for.

1/2 cup chopped raisins (I love crimson).

All you need for this recipe is a bowl and a whisk. Preheat your oven to 170C.

In your bowl, add the orange juice and bicarbonate soda and whisk until it froths and bubbles. Pour in the olive oil and sugar and stir to combine well. Add the flour and spices and stir to create the batter then fold in the walnuts and raisins.

If you’re using a Bundt tin, ensure you grease and flour it very well. If using a standard 8” (20cm) spring form cake tin, grease and line with baking paper. Pour in the batter and bake for approximately 30-40 minutes or until a skewers comes out clean.

Allow it to cool completely before sprinkling with icing sugar and enjoy.

 FANOUROPITA. On the eve of August 27th and many Greek

Hazelnut chocolate keki with cream cheese hazelnut frosting.

I apologise for the sweet sweet spam but it’s lockdown and it’s either bread or cake. I choose cake! Add this simple one bowl cake to the list of other easy cake recipes you can find here!

Note: this cake will also work great with almond meal.

Preheat oven to 170C. Combine eggs, sugar and melted butter in a bowl and whisk. Pour in the melted dark chocolate and whisk till full combined.

Add the hazelnut meal, baking powder and salt. The batter will be quite wet, this is normal (you can add an extra 1/2 cup of hazelnut if you wish).

Pour the batter in a lined 8” tin and bake for approximately 40 minute or until a wooden skewer comes out clean. Remove and allow it to cool completely.

For the frosting, allow the cream cheese to soften slightly. Using a stand or hand mixer whisk the cream cheese with the thickened cream until smooth. Add as much hazelnut spread you like then spread it on the surface of your cooled cake.

 Hazelnut chocolate keki with cream cheese hazelnut

It’s the season and the trees are fruiting bounties of beautiful citrus 🍊🍋 .

Every family has a member who makes the best of a particular dish or sweet.

I owe this delicious recipe to my two aunties, Thia Katina and Thia Maria, two very amazing cooks. Though I know it will never be as good as theirs, I think I’ve gotten pretty close.

1 cup fresh orange juice - (approx 3-4 oranges).

Preheat your oven to 180C fan forced. Grease and line your 8 or 9 inch cake tin and set aside.

Combine all wet ingredients including the sugar into a bowl and whisk until everything is incorporated.

Add in the dry ingredients and whisk until combined and the cake batter is smooth.

Pour the cake batter into your cake tin and bake for 45 mins or until a skewer comes out clean.

Allow it to cool and dust with icing sugar.

Pictured is my hand painted and designed Ble tea towel available on my website, maryskouzina.com.au .

 Orange cake. It’s the season and the trees are fruiting

Happy Saturday, insta fam! 🌞 How about some of Despina’s Galopita with your cafedaki ☕️🥤. In the past I’ve described it as just like eating the semolina custard in galaktaboureko except this is a little more dense and perfect to grab and go when you’re in need of something a little sweet!

In a pot over medium heat add milk, semolina, and sugar and stir frequently till warm. Now use a whisk as the semolina will begin to thicken, add the vanilla and continuously whisk. Once mixture has thickened significantly whisk in the butter until it dissolves then whisk in the eggs. The mixture should resemble a custard like consistency.

Transfer to a well greased tray 12 or 14” tray, sprinkle with cinnamon and bake for approximately 50 mins at 170 c (it will develop a thin crust). Remove from oven allow to cool then refrigerate (the galopita needs to set). Once cooled dust with more cinnamon and use a sharp knife to cut slices and enjoy with coffee.

 Happy Saturday, insta fam! 🌞 How about some of Despina’s

Loukoumades - The perfect dessert to end the weekend 💃🏻. My favourite way to enjoy them is with plenty of crushed walnuts, honey and cinnamon 🤩 aaaaand of course Nutella 🤤.

Flavourless oil for frying - try avocado for the healthiest option.

Crushed nuts of your choice – walnuts traditionally.

In a bowl mix together, half the water, yeast and sugar. Allow it to sit for approximately 20 minutes or until it becomes bubbly.

In another bowl, combine flour and salt. Add the activated yeast mixture along with the other half of the water. Stir well to combine, the dough should be a gluggy consistency. Allow it to sit in a warm spot for an hour or so until it has risen.

Once the dough has risen, set up your loukoumades station. Fill your pan with enough oil 3-4 cm deep and turn it to medium high heat. Whilst the oil is heating, fill a glass up with the same oil aswell and place a spoon in the oil. This will assist you to scoop the dough out from your hands. The lubricated spoon will ensure it does not stick as you place it into the pan and helps for the donut to stay round.

When the oil is heated, rub oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger using the oiled spoon to scrape it away and drop carefully into the oil. It is important not to overcrowd your pan. Allow loukoumades to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon and the nuts. Enjoy hot!

 Loukoumades - The perfect dessert to end the weekend 💃🏻. My

Semolina Halva - One of my favourite desserts growing up and one I only just started making. Mainly because it has always been considered too dangerous for me to do, according to yiayia. I’m glad she’s finally given me the green light 🥰.

Add all syrup ingredients to a pot over medium heat and allow it to come to the boil. Let it simmer for 5-10 mins then strain out the cinnamon stick and cloves.

In another deep pot, over medium high heat, add the oil. When it’s hot add the semolina. Keep stirring frequently to toast semolina otherwise it can burn very easily. Once the semolina has turned golden turn the heat off. Slowly and carefully pour in the syrup and stir quickly and carefully to combine. At this point it will sizzle and spatter out of the pot. Be very careful.

The semolina will absorb the syrup almost instantly, ensure everything well combined. And once it’s thickened to a consistency that you can scoop generously place it in a tin that’s been well greased tin. If you wish to add a chocolate layer, spoon three tablespoons of cocoa powder into half of the halva mixture whilst in the pot and stir it through vigorously.

Press it down firmly so it will mould itself to the pattern of the tin. Allow it to cool in the pan and then flip it out. Dust with cinnamon and enjoy!! ❤️.

 Semolina Halva - One of my favourite desserts growing up

Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the beaches in Greece. This, paired with a freddo cap is my favourite way to enjoy my coffee in summer ☀️. Did I mention this recipe is VEGAN!? I’ll share my original recipe in the near future ❤️.

50g caster sugar + a pinch for the yeast.

Double quantities for more than 4 people.

Combine warm water, yeast and pinch of sugar and allow to sit for approximately 20minutes.

Combine flour, sugar, salt in a mixing bowl with the dough hook attachment. Once the yeast and water mixture is bubbly add it to the dry ingredients along with the aquafaba and warm non dairy milk.

Start mixing on a slow setting and once the ingredients start to come together add the oil and increase the speed till ingredients come together. If the dough is to wet add small amounts of flour at a time. If the dough is too dry add small amount of water or aquafaba at a time. Allow the dough to sit in a warm spot for approximately 1 hour or until it doubles in size. .

After the dough has risen, flour your work bench and roll out the dough to 1-1.5cm thickness. Using 1 large circle cookie cuter and one small one, cut out the donuts and let them sit for another half hour to proof again. If you leave them to longer (afew hours) they will be hollow enough to fill with jam or chocolate.

In a deep pan add oil for frying over medium high heat. Ensure the oil is hot enough before adding donuts by testing it first.

Cook for approximately 1 minute on each side or until golden and then dip the donuts into the sugar. Enjoy them fresh! Don’t forget to enjoy them with a Freddo cap 🤤.

Did I mention these are vegan? 😉. I’ll share my usual recipe after lent 😘.

 Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the

Home made sesame and honey bars. Probably the simplest Greek sweet you can make with zero difficulty.

I figured I’d be receiving monumental amounts of Greek sweets from my family for Christmas so I opted for something easy this year to give in return 👌👌.

Healthy and delicious, the recipe is so simple.

1:1 sesame seeds and good quality honey and a pinch of salt (you can also add other nuts into the mix).

Head over to my highlights to see the method for making these healthy sweets!

 Home made sesame and honey bars. Probably the simplest

Do you enjoy it warm or cold? I love it either way but let it be known, this amount of cinnamon is very light handed for me. I cover the entire surface of rizogalo with a thick layer of it 🤤. Anyone else?

I’ve finally gotten round to a recipe for this simple dessert and we absolutely love it.

1/4 or 1/2 cup caster sugar (depending on your sweet preference).

To make your rizogalo even more amazing, stir though a tablespoon on pistachio butter 🤤 right at the end and a pinch of salt.

In a saucepan combine milk, rice and lemon rind and stir frequently over medium heat. The constant stirring ensures the rice doesn’t stick to the pot and the starches release allowing the rizogalo to thicken though out the process.

After approximately 30 minutes of frequent stirring (be patient) the rice will have softened and cooked through and the liquid will have thickened.

Remove the lemon rind and stir through the sugar just before you turn off the heat (if you’re adding pistachio butter, stir it through now). Spoon your rizogalo into small individual serving bowls with a dusting of icing sugar. Enjoy hot or cold.

Pictured is my, Melissa (bee) 🐝🐝 hand painted design tea towel. Available from my website 💖 www.maryskouzina.com.au .

 Rizogalo. Rice Pudding. Do you enjoy it warm or cold? I

A little Ekmek kataifi to kickstart the weekend? Another moreish Greek dessert that delivers on taste, texture and indulgence 🤤.

You can find the full recipe on my IGTV and watch the full vid of me making it too 🎥 .

 A little Ekmek kataifi to kickstart the weekend? Another

Fragrant with orange zest and mastica it’s the perfect accompaniment to your coffee ☕️. I must inform you, when testing my recipe for my cooking class I made them by hand beating the butter and sugar with just a wooden spoon. The result was far better than what I get using and electric mixer. So if you’ve got the patience give it a go and make your koulourakia the way our grandmothers did 🙏.

Egg wash: combination of eggs and milk whisked together.

Cream butter and sugar with your wooden spoon or stand mixer till nice and fluffy or pale in colour. Add the eggs beat very well till combined.

Add 1 cup of flour into the butter and sugar mixture and incorporate well.

In a seperate glass or bowl combine orange juice, zest, vanilla, mastica, baking powder and soda and stir well until it fizzes pouring it into your bowl. Stir to combine then add the remainder of the flour mixing well until a soft dough forms. The dough will seem sticky in the bowl but is workable in your hands.

Allow the dough to rest for 30 mins covered in glad wrap before creating different shapes.

Use a heaped tablespoon of dough to roll out your shapes and once they have been formed, brush with egg wash and bake at 170C fan forced for approx. 20mins or until golden.

Note: be mindful of the thickness of your shapes. Thin koulorakia cook quicker and will likely dry out whilst they bake. The goal is for them to be soft in the centre.

Yield: approximately 40-50 Koulourakia depending on the shapes you create.

Happy baking! As always tag me if you use my recipe, I’d love to see your recreations.

 KOULOURAKIA 🌀 . Fragrant with orange zest and mastica it’s

Refined sugar free and delicious when you’re craving a sweet hit (me all the time, but I’m healthier than it seems lol).

Combine all ingredients. Roll into balls and press one almond down into the cookie.

Bake at 180 C for about 15 mins till they are golden.

Allow to cool and enjoy with your cafedaki.

 Vegan Greek almond cookies 🍪. Refined sugar free and

Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo gozaimasu, Buenos Dias aaaand Good morning! Try some vegan pancakes this morning!

You can also add a tiny splash of vinegar to give them a buttermilk like taste.

We enjoy them with tahini and date molasses combined 🤩. Serves two people.

Not vegan? No worries! Just add regular milk.

 Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo

Μοσαικο του ψυγείου - Mosaic refrigerator cake. No baking involved!

So my yiayia had two recipes for Mosaiko in her very old recipe book. One had egg whites, the other condensed milk so I’ve opted for the easier option. I must say, the cognac is a great addition! 🤤.

_company or you could use Arnotts plain biscuits.

In a small saucepan combine butter, dark chcolate and condensed milk. Melt in a low heat and then once fully melted and combined turn off the heat and stir in the shot of cognac.

In a seperate bowl, crush the biscuits into small pieces and add the cocoa powder. Yiayia suggests to also add chopped walnuts, «θα του δώσει ωραίο τειστττ!» About half a cup (and by cup I mean the coffee cup she uses to measure with for baking 😂).

Pour the melted condensed milk and dark choc mixture into the bowl and stir everything through until well combined. Line a small loaf tray with baking paper and spoon the chocolate biscuit mixture in pushing down firmly so it’s sets in shape. Leave it in the fridge for a couple of hours or over night. Remove from the tray and dust with cocoa. Enjoy!

 Μοσαικο του ψυγείου - Mosaic refrigerator cake. No baking

4 ingredients! Dairy free, egg free, refined sugar free, free, free, freeeee.

These cookies are filling, healthy, and guilt free, considering all the naughty things I’ve been eating in lockdown! Here’s the recipe.

1/3 cup pistachio butter or any nut butter you like.

Melted vegan or normal dark chocolate for dipping.

Combine all cookie ingredients in a bowl and combine until a dough forms.

If not and the dough is still sticky add more almond meal, if it’s too dry add more syrup.

Roll a table spoon amount of dough into a tight ball and flatten it slightly. Place cookies onto a lined baking tray then push them down with a fork to flatten it slightly further. Bake for approximately 10 minutes or until golden. Remove and allow to cool.

Melt chocolate using 30 sec microwave intervals or over a bain marie, dip cookies and decorate whilst the chocolate is still melted. Allow the set and enjoy!

Tip: Try 1 1/2 cups of almond meal and 1/2 cup desicated coconut 🥥. Sooo good!

 Almond pistachio cookies. 4 ingredients! Dairy free, egg

Egg wash: combination of eggs and milk whisked together. Tip from yiayia: Add vanilla extract to the egg wash if you aren’t a fan of that “eggy” smell.

Add 5 tablespoons of flour into the butter and sugar mixture and incorporate well.

You might need to double this batch because I guarantee you’ll be eating it by the spoonful before you even get the chance to fill your choux pastries. It’s that good! 🤤 Enjoy! Recipe for the choux can be found in my previous post.

To begin, in a bowl whisk together the egg yolk and sugar until well incorporated. Add the corn flour and whisk until combined. Set aside.

In a small sauce pan over medium heat, add the milk, pistachio butter, vanilla and salt and heat until almost boiling. Once it almost comes to the boil slowly pour half the milk mixture into the yolk mixture stirring quickly so the hot milk doesn’t cook to yolk.

Now return the yolk and milk mixture back into the saucepan to the remaining milk and place it back over medium heat, constantly whisking until a thick custard like consistency forms. Stir in the butter until it’s melts then transfer your pastry cream to a bowl and cover immediately with cling wrap to prevent a skin forming on the surface. Allow it to cool entirely and refrigerate before piping it into your choux pastry.

Or just enjoy on its own with a spoon cause it’s that good!

 Pistachio pastry cream. You might need to double this batch

It’s still all about citrus cakes me and easy “add to bowl” methods! My previous orange cake is still receiving lots of love, I hope you try and love this one too.

Preheat your oven to 175C fan forced. Grease and line an 8 or 9 inch cake tin.

Begin by combining the oil, eggs, orange juice, zest and sugar into a large bowl. Whisk all the ingredients well, then add the the dry ingredients mixing well once more. If you feel the cake batter is too wet add 1/4 cup more almond meal.

Pour the cake batter into your lined tin and scatter sliced almonds over the top.

Bake for approximately 1 hour or until a wooden skewer comes out clean. Dust with a little powdered sugar if you like and enjoy!

Pictured is my Ble hand painted and designed cotton tea towel, available on my website. Link in bio 💙.

 Chocolate and orange almond cake. It’s still all about

Definitely something to try and enjoy! But remember, practice makes perfect.

I’ll share the pistachio pastry cream recipe in another post as the caption does not fit here. Good luck, happy baking! 💙Please read the method carefully.

3 or 4 eggs. Read method carefully as to why.

To begin the Choux, combine water, butter sugar and salt into a small pot over medium heat. Once melted completely, turn the heat off and add the flour. Stir constantly to ensure no clumps form. Return to the heat and cook out as much of the water as possible whilst stirring and folding continuously.

An indication it’s ready to move on to the next step is when it pulls away from my sides of the pot.

Transfer the dough to a bowl and let it cool slightly for 5-10 minutes. Start of by whisking two eggs together and pour that onto the dough mixing it through vigorously until fully combined (it will come together).

At this stage you need to use your best judgement when adding the next egg or two. In my video I added almost 2.5 eggs, in the past I’ve added 3.5. It all depends on the size of the eggs you’re using and the consistency you reach as you go.

My best advice is to add two table spoons of whisked egg at time until you get the desired consistency (you can see what that looks like in my reel on the previous post).

The goal is to reach a pipe-able consistency. It can’t be too wet that it slides right through the piping bag and not to dry that it’s hard to squeeze through.

Preheat your oven to 160C. Transfer the dough into your piping bag and pipe the dough the size of a golf ball. Bake for approximately 40 mins until golden and puffed up. Remove from the oven and allow them to cool completely before pricking them at them bottom and pipe in your favourite filling. Dip in melted chocolate, allow it to set and enjoy.

Don’t be discouraged is this doesn’t the first time, practice makes perfect and it has taken me a few failed attempts to get it right too 💖.

 Pâte a choux! Definitely something to try and enjoy! But

Brown butter pistachio choc chip cookies.

It’s all about pistachio for me at the moment! One of all time my favourite flavours 😍. I’ve shared my healthier cookie, now here’s the naughty one. Next, ice cream!

3/4 chopped cooking chocolate or choc chips.

Optional: 1/2 cup roughly chopped pistachios.

Note: it’s very easy to overcook your cookies, this prevents it from having a chewy texture, resulting in an all round crispy cookie. It’s best to bake a test cookie first to understand how long they need in your oven. When removing them from the oven they should be very soft to touch but cool nice chewy in the centre with a crisp exterior.

Begin by placing the butter over medium heat in small pot. Boil it until it browns and is fragrant and nutty. Set aside to cool.

In a bowl combine all of the dry ingredients.

To the warm nut butter add the pistachio butter, vanilla and room temperature egg and whisk very well together.

Pour the mixture into the dry ingredients and combine well until you’re able to roll the dough into balls with a tablespoon amount of mixture.

Once you’ve rolled out the cookies refrigerate them for up to one hour before baking.

Set your oven to 175C and place the cookies on a lined tray keeping them quite separate.

Bake for up to 15 minutes, no longer (or the amount of time you felt suitable from your test cookie).

 Brown butter pistachio choc chip cookies. It’s all about

Mary’s Ρόκυ Ρώντ (Rocky road) 🍫🍬 You guys are loving this! It’s an absolute winner, especially with the halva, wow!! 🤤 Check out my reel in the previous post to watch how I prepare it... and for some delicious entertainment.

- A handful of any chewy fruits lollies your Yiayia or Thia usually have in a crystal bowl in their living room 🤣.

- 3/4 cup halva with pistachios. Also try some Loukoumi too!

Get the ingredients. And don’t walk, RUN!

 Mary’s Ρόκυ Ρώντ (Rocky road) 🍫🍬 You guys are loving this!

Good morning, fam! A little quick and easy baking for your weekend? 4 ingredients. Dairy free, egg free, refined sugar free, free, free, freeeee!

These cookies are filling, healthy, and they taste like halva! Here’s the recipe.

Combine all cookie ingredients in a bowl and combine using your hands (particularly if the tahini is clumpy that way you can work it through the almond meal).

The mixture should hold and come together holding a tight dough. If not and it’s still sticky add more almond meal, if it’s too dry and more syrup.

Roll a table spoon amount of dough into a tight ball and flatten is slightly between your palms. Place cookies onto a lined baking tray then push them down with a fork to flatten it slightly further. Bake for approximately 20 minutes or until golden. Remove and allow to cool.

 Good morning, fam! A little quick and easy baking for your

Vegan halva choc chip cookies! We’ve been snacking on halva quite a lot and my hubby suggested a halva cookie💡. So I took my usual peanut butter cookie recipe and played around with the ingredients to create these chewy, delicious, sweet and salty 🍪‘s. Read the recipe, collect the ingredients and make these cookiesss!

Combine coconut oil, sugars, tahini and vanilla and beat together for approx 3 mins, as you would butter and sugar. Sift all the dry ingredients and gradually add them to the wet ingredients on a low stir setting.

If you think you need to add more flour you may, teaspoons at a time.

Once combined, refrigerate cookie dough for approximately 20 mins and start rolling out a tablespoon worth of mixture (the mixture needs to be cold to be able to work with it). Re-refrigerate the cookie dough balls for 15 mins before baking.

At 180 degrees C, arrange the cookies with a good amount of distance between them and bake the for approx 15 minutes or until they flatten out and are golden on the edges. Allow them to cool slightly before transferring to a wire rack.

Coconut oil must be at a soft/solid state. You should be able to mix through it with a spoon. Do not use it as a liquid or seized solid form.

 Vegan halva choc chip cookies! We’ve been snacking on halva

Something a little different than the usual baklava for Christmas? How about baklava cupcakes 🤩.

Baklava flavoured cupcakes baked in syrup soaked filo pastry patties, topped with salted cinnamon Swiss meringue butter cream. Oooooh yes! 🎄.

Melted Salted butter Butter for brushing between filo layers

 Something a little different than the usual baklava for

Melamakarona 🎄🎄. Just one of the many Greek sweets many of us will be baking for Christmas. Spiced walnut biscuits soaked in syrup 🤤. One of my favourites and the best with a cup of coffee ☕️!

Happy baking! Don’t forget to watch the video in my previous post to watch how I make them 🎥.

Place all ingredient into a small pot over medium heat. Allow the syrup to boil for approximately 15-20 minutes or until it thickens slightly. Set aside and allow to cool completely.

Preheat oven to 170c. Slowly stream the wet ingredients into the dry stirring gently with your hands, forming a dough.

The dough should not be sticky. If it is, add a little flour till it is no longer. Once the dough has formed, add the chopped walnuts and knead them through.

Using your hands, roll out a tablespoon worth of dough into sphere and then an oval (there is a better example of this explanation in my video). Place the melamakarona onto a lined baking tray and press a fork gently down onto them. Transfer to the tray to the oven a bake for approximately 30 minutes and until golden.

Once they’re ready place the hot melamakarona into the cooled syrup and allow it to soak for a minute or two (as they sit, they will soften within 24 hours). Arrange onto a platter and sprinkle generously with chopped walnuts.

Tip: be careful not to overcook your melamakarona. If they over cook they will not absorb enough syrup and won’t soften the way melamakarona do.

 Melamakarona 🎄🎄. Just one of the many Greek sweets many of

Galaktaboureko! Crunchy, soft, creamy and just soooo moreish! 🤤. New Years resolution? What’s that? Enjoy more (in moderation 🙄🤪).

Start the syrup by adding all ingredients to a small pot. Stir to combine once and then leave it to boil and reduce to a syrup for approximately 15 minutes or until it thickens slightly. Set aside and allow the syrup to come to room temperature.

Start lining your 9 inch tray with 6-8 layers of fillo pastry. Allow the fillo sheets to hang over the tin (so you can fold them over the custard once it’s added). Lay down approximately 8 sheets and brush butter in between each sheet. Set aside and prep custard.

Over medium high heat add butter to a saucepan and allow it to melt. Add the semolina, sugar and lemon rind. Combine ingredients then add half the milk whisking continuously. As the milk heats up the custard will begin to thicken. Once it does, add the remainder of the milk and continue to mix again. Now that the custard has thickened add the whole egg and whisk it in the custard vigorously so it incorporates well. Remove the lemon rind.

Now pour the custard into the fillo lined tray and fold the overhanging sheets over the top of the of the custard. Brush over more butter and add another 5-6 layers on top. After one final brush of butter, use a sharp knife to gently cut out the pieces into the fillo (this will make it easier to cut after it’s been baked). Transfer the galaktaboureko to the oven and allow it to bake for approximately 30 mins and until golden.

Once it’s ready, remove from the oven and immediately pour the cool syrup evenly over the hot pastry. Allow the galaktaboureko to cool before slicing and enjoy with ☕️.

 Galaktaboureko! Crunchy, soft, creamy and just soooo

A quick and simple combine all ingredients passion fruit cake 💜💛. We’re still getting through the passion fruits from my uncles vine so I decided to make a quick cake. We’ve still got lots more to get through so I think I’ll be making curd these next few days too 😆.

EKMEK KATAIFI. So indulgent and moreish. Syrup soaked

FANOUROPITA. On the eve of August 27th and many Greek

Hazelnut chocolate keki with cream cheese hazelnut

Orange cake. It’s the season and the trees are fruiting

Happy Saturday, insta fam! 🌞 How about some of Despina’s

Loukoumades - The perfect dessert to end the weekend 💃🏻. My

Semolina Halva - One of my favourite desserts growing up

Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the

Home made sesame and honey bars. Probably the simplest

Rizogalo. Rice Pudding. Do you enjoy it warm or cold? I

A little Ekmek kataifi to kickstart the weekend? Another

KOULOURAKIA 🌀 . Fragrant with orange zest and mastica it’s

Vegan Greek almond cookies 🍪. Refined sugar free and

Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo

Μοσαικο του ψυγείου - Mosaic refrigerator cake. No baking

Almond pistachio cookies. 4 ingredients! Dairy free, egg

KOULOURAKIA 🌀 . Fragrant with orange zest and mastica it’s

Pistachio pastry cream. You might need to double this batch

Chocolate and orange almond cake. It’s still all about

Pâte a choux! Definitely something to try and enjoy! But

Brown butter pistachio choc chip cookies. It’s all about

Mary’s Ρόκυ Ρώντ (Rocky road) 🍫🍬 You guys are loving this!

Good morning, fam! A little quick and easy baking for your

Vegan halva choc chip cookies! We’ve been snacking on halva

Something a little different than the usual baklava for

Melamakarona 🎄🎄. Just one of the many Greek sweets many of

Galaktaboureko! Crunchy, soft, creamy and just soooo

A quick and simple combine all ingredients passion fruit

Not going to lie. We ate Portokalopita (Orange filo pie

Celebrating 60 years with @antonioufillopastry 🎉. What an

Yiayia Maria’s Cretan Mizithropita. Thank you all so much

Kourambiethes ❄️ Fresh snow fall on these buttery beauties