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    You are in: Home / Cookbooks / Greek Desserts
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    93 recipes in

    Greek Desserts

    [Cover photo by NimrodCook.] More than just baklava (though baklava is wonderful), this is a cuisine to address a well-cultivated sweet tooth. I've found Greek pastries to be stand-outs at bake sales, where they frequently provide an exotic alternative to the more standard cakes and cookies. Indescribably delicious! Especially recommended: Baklava (Baklava) from evelyn/athens.
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    This dessert is very popular here in summer. The secret is the use of buttermilk and Greek yoghurt, creating layers that are creamy, slightly sour/sweet and utterly delicious - better make two of these! This recipe is dedicated to Chef Kate who loves all things JELLO!!! Refrigeration time is not included.

    Recipe #170218

    Mary, a family friend, makes great kourambiedes. They are a little different because they use semolina. I really love them, I eat each time 2 pieces! A good thing that Christmas are once a year!

    Recipe #170535

    1 Reviews |  By Kim127

    Greek semolina cake. I haven't made this as yet. Posting for Zaar World Tour 2006.

    Recipe #171208

    A different version. This recipe is one we want to try..

    Recipe #183220

    This is a traditional recipe i got from my boyfriend's grandma during my vacation in the island of Crete. What more could i say, you absolutely have to try it...! (preparation time is an estimate)

    Recipe #185783

    Moist, fruity, delicate taste! A traditional Cretan recipe. Try it, you're in for a treat!...

    Recipe #187095

    This cookie has a texture like no other cookie.

    Recipe #175945

    This is good in late summer, when figs are in season and it's still too hot for proper cooking. You can use almonds instead of pistachios. Serve with mascapone or thick, Greek yogurt. Easy and fast, from Delicious magazine.

    Recipe #208200

    Every Greek wedding boasts sweet almonds koufeta. In most cities and towns nowadays, wedding guests receive sugar encrusted white Jordan almonds, gathered in packets of white tulle tied with ribbon and decorated with tiny silk flowers. The number must be odd; usually nine almonds per packet, but sometimes seven or even five. But on the Cycladic islands, in villages far from cities and lacking the sweet shops in which to purchase sugared almonds, an older version of wedding koufeta remains. Here, a day or so before the wedding, all the female relatives of the bride gather to make a taffy-like sweet of blanched almonds cooked in honey and brandy.

    Recipe #209495

    I have made this cake many times in the past and always receive raves reviews all around, it's a buttery cake loaded with walnuts then soaked in honey syrup, trust me you will love this cake!

    Recipe #215056

    6 Reviews |  By katia

    This is another recipe for halva, my mum's recipe. It's one of the most common desserts in Greece and perfect for a lent. You can add in it raisins, almonds, pecan, pine nuts, its up to you!

    Recipe #215172

    This recipe is based on greek yoghurt, honey and nuts. We used californian walnuts.

    Recipe #217738

    I got this Greek chocolate based torte from my neighbor.

    Recipe #227501

    There are a number of baklava recipes at Zaar. This is the one I started using decades ago. Be sure to use butter, NOT margarine. I don't usually have a flower water available, but plain water works fine. I use frozen phyllo, thawed, and keep the sheets from drying out by covering with a damp dishtowel during preparation. Extremely sweet, rich and fattening, so cut the diamonds fairly small.

    Recipe #213007

    This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.

    Recipe #75736

    4 Reviews |  By Rita~

    A very traditional Greek Cake that celebrates the life of Saint Basil. Usually served at New Year, it is quick and delicious at any time.

    Recipe #142375

    Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme.

    Recipe #59863

    My kids love this simple, tasty, nourishing pudding. I do too.

    Recipe #69978

    Bougatsa is a custard-filled pastry popular throughout Greece. It is a semolina-based custard layered in-between sheets of flaky, buttery filo. This version is the 'lazy woman's' (homecooking in Greece is nearly always cooked by mom) because it cuts out the need to make a custard. Instead, a sweet milk/egg mixture is poured over baked filo sheets and baked further until the milk soaks the bottom layer of filo pastry, turning it dough-like and achieving a kind of 'custard'. The whole is served sprinkled with icing sugar and dusted liberally with cinnamon. We love it.

    Recipe #163090

    These are the best honey rolls Posted for ZWT II. Taken from a cookbook my late DM purchased at a local Greek Festival, written by members of the Local Greek Orthodox Church.

    Recipe #170779

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