Sweets | Γλυκα

Sweets perfect for finishing a meal or enjoying with a cup of Greek coffee.

Thick pistachio stuffed cookies.

The pistachio love continues. Crunchy, chewy, soft and ooozing pistachio butter! Sooo good, my husband has banned me from making these again 😂 🙊.
You can definitely replace the pistachio with any nut butter you prefer. I’m using Greek made pistachio butter from @thegreekprovidore which is the best I have tried!

Makes 10-12 cookies.

1 cup softened unsalted butter (or browned butter if you have some prepped in the fridge)
3/4 brown sugar.
1/4 cup caster sugar.
2 large eggs.
4 cups plain flour.
1 tsp sea salt.
1 tsp baking powder.
1 cup chopped bitter sweet or semi sweet chocolate.
Pistachio butter .

Freeze pistachio butter in the jar for a few hours before beginning this recipe.

Using a hand or stand mixer combine butter and sugars and whisk on high until pale and fluffy.
Add the eggs and whisk on high until well combined. Sift in the flour and baking powder. Whisk on low, then speed up to combine (the dough will look very dry and sandy, keep incorporating and it will form a dough). Once the dough has formed fold through the chopped chocolate.

Roll the dough out into a log and cut it half, cut each half in half again until you have 10-12 pieces of dough for a single cookie.

Form a ball in your hands and press your thumb into the centre. Scoop 1/2 tsp of frozen pistachio butter (frozen will help you handle it easily) and place it into the cookie dough closing it back up tightly but gently keeping the cookie shape as a perfect ball.

Refrigerate the dough balls for 30 minutes to an hour. Pre heat your oven to 170C fan forced and place up to 5 or 6 cookies on a large lines baking sheet. Bake for approximately 20 minutes (they will be soft to touch). Allow them to cool on a wire rack and enjoy 🥛.

@marys_kouzina .

#maryskouzina #cookie #cookies #bake #chocchip #pistachio #butter #chocolate #yummy #sweet #sweets #eatyourphone #damnthatsdelish #pistachiobutter #chocchipcookies

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My favourite ice cream from the periptero! We all have that one thing we’re hanging to eat the moment we arrive in Greece. This is one of mine! Luckily the local bakery just down from my parents place make them too! Syrup soaked filo pastry cigars filled with vanilla ice cream.

Make and stash them in your freezer for summer 👌.

Makes 10.
10 sheets filo pastry @antonioufillopastry .
1 cup ground walnuts or pistachios.
1 tsp ground cinnamon.
3/4 cup melted salted butter.

1.5 cups caster sugar.
1.5 cups water.
2 ribbons of lemon rind.
1 cinnamon stick.
5-7 cloves.

Vanilla ice cream.
Metal cannoli cylinders.
1 piping bag.

Begin with the syrup. Add all of the ingredients to a small pot over medium high heat & allow it to boil for approx 20-25 minutes until the liquid has reduced & the syrup has thickened. Set aside to cool.

Preheat your oven to 170c fan forced. Using a single sheet of pastry per cigar, lay it out flat & brush with butter & sprinkle with the ground nuts.
Fold the filo pastry in half lengthways & brush with butter. Roll the filo around the cannoli cylinder (not too tight) & apply pressure on both ends of the cigar to give the baklava cigar its crinkled look.

Lay the cylinders on a lined baking sheet & brush with a little more butter. Bake for approx 20 mins or until the pastry is golden. Once you remove them from the oven, allow the cigars to cook for 5 mins before attempting to remove the cylinders.

Carefully remove the cylinders with a firm get gentle grip around the filo, it helps to turn the cylinder as you slowly pull it out. Dip the cigars into the syrup and place them onto the tray they were baked on.

Scoop out some icecream & allow it to melt until it reaches a pipeable consistency. Fill your piping bag & pipe the icecream into the cylinders using your fingers to block the other end of the cigar so it doesn’t slip out. Work fast as the icecream can melt quick. Freeze immediately until the icecream has set. Once they’ve set you can store them in an airtight container in your freezer.

@marys_kouzina .

#maryskouzina #icecream #pastry #bake #filo #fillo #sweet #sweets #delicious #baklava #yummy

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Or should I say Tsiz Keik? If you love Melopita (Greek honey pie) then this cake is for you. So simple, no fancy ingredients or gelatine needed. Just ultra creamy and decadent, classic cheesecake goodness with Greek flavour.

1.5 cups processed digestive biscuits.
5 Tbsp melted salted butter.
1 tsp ground cinnamon.

Cream cheese filling:
750g softened cream cheese.
395g or 1 can NoyNoy condensed milk or any other brand available.
4 eggs.
1/3 cup honey.
1 Tbsp ground cinnamon.

After processing the digestive biscuits, add them to a bowl along with the butter and cinnamon. Stir through very well until the consistency represents wet sand.

Preheat your own to 160C fan forced. In a 9” round spring form tin place a piece of baking paper over the base and close the tin onto it. This will help you remove the cake later.
Place the biscuit ingredients into the tin and use a glass to evenly compress and create a flat base. Place into the oven for 10 minutes to bake then remove.

Using a stand mixer or hand held, whisk the softened cream cheese until fluffy on medium/high speed. Slowly stream in the condensed milk and mix well until fully incorporate. Add the eggs one at a time ensuring each one is well mixed through before adding the next. Add the honey and cinnamon and mix once more. Pour the cream cheese mixture onto the prepared base and tap the tin a few times on your bench to allow any air bubbles to surface (the mixture is quite runny).

Place the cake tin into the oven and bake for approximately 1 hour or until the centre no longer jiggles and is set. Remove and allow it to cool completely then refrigerate. Remove the spring form tin and use the baking paper to assist you to remove the cake. Decorate and enjoy!

Note: any brand of condensed milk will do. I find this brand much more caramelised in flavour.

Featured are my Chios Linen and Melissa (bee) cotton tea towels, hand painted and designed by me. Available from my website, maryskouzina.com.au worldwide 🌎.

@marys_kouzina .

#maryskouzina #sweet #sweets #cheesecake #dessert #honey #cinnamon #cheesecakes #delicious #thefeedfeed #food52 #damnthatsdelish

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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.

1 3/4 caster sugar.
2 cups water.
Lemon peel.
1 cinnamon stick.
4 Tbsp honey.
Optional - 1 Tbsp rose water.

3 1/2 cups full cream milk.
1/2 - 3/4 cups caster sugar.
1/2 cup corn flour.
1 tsp vanilla bean paste.
6 egg yolks.
Optional - 80g butter.
Mastica - optional (just a pinch).

BASE. In a 9 or 10” round cake tin.
250g kataifi.
1/2 cup melted unsalted butter.
Chopped pistachios.
Pinch of salt.

1 cup pure cream.
1 Tbsp caster or using sugar.

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.

Prepare the Chantilly cream.
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.

@marys_kouzina . #sweets #sweet

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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.

Serves 10- 12 slices.

2 cups self raising flour.
1/2 cup caster sugar.
3/4 cup chopped walnuts.
1/2 cup chopped raisins (I love crimson).
1 tsp ground cinnamon.
1/2 tsp ground cloves.
1 cup extra virgin olive oil or light.
1/2 tsp bicarbonate soda.
1 cup orange juice.

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.

@marys_kouzina .

#maryskouzina #fanouropita #cake #tradition #vegan #sweets #vegancake #veganrecipes #sweet #dessert

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Pistachio pastry cream.

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.

1.5 cups full cream milk.
4-5 Tbsp pistachio butter.
Pinch of salt.
1 tsp Vanilla bean paste (optional).
4 Tbsp caster sugar.
2 eggs yolks
3 Tbsp corn flour.
1 Tbsp unsalted softened butter.

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!

@marys_kouzina .

#maryskouzina #bake #sweet #sweets #delicious #choux #yummy #pastrycream #baking #pistachio

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Pâte a choux!

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.

250g water.
120g unsalted butter.
140g sifted plain flour.
2 heaped tablespoons of caster sugar.
3 or 4 eggs. Read method carefully as to why.
A pinch of salt.

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 💖.

@marys_kouzina .

#maryskouzina #bake #choux #pastry #pistachio #recipe #sweet #sweets

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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!

160 grams unsalted butter.
4 Tbsp pistachio butter.
1 room temp egg.
1 tsp vanilla bean paste.
2 cups all purpose flour.
1 tsp baking powder.
3/4 tsp baking soda.
1/4 cup caster sugar.
1/2 cup brown sugar.
3/4 chopped cooking chocolate or choc chips.
1/4 tsp sea salt.

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).

You’ll be one happy cookie 🍪.

@marys_kouzina .

#maryskouzina #cookie #chocchip #chocolate #pistachio #delicious #yummy #recipe #recipes #sweet #sweets #food #foodie #bake #bake

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Almond pistachio cookies.

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.

2 cups almond meal.
1/3 cup pistachio butter or any nut butter you like.
1/2 cup maple syrup.
Pinch of sea salt.

Melted vegan or normal dark chocolate for dipping.
Sprinkles of your choice.

Preheat oven to 170c.
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!

🍪🍪 @marys_kouzina .

#maryskouzina #cookie #bake #food #foodie #almond #chocolate #love #foodlover #foodporn #easy #delicious #healthy #yummy #cookies #cookiesofinstagram #pariyafood #sweets #vegan

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Rizogalo. Rice Pudding.

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.

1/2 cup short grain or arborio rice.
1 litre full cream milk.
1/4 or 1/2 cup caster sugar (depending on your sweet preference).
1 ribbon of lemon rind.
Cinnamon for dusting.

Makes 4 individual servings.

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 .

💐💐 @marys_kouzina .

#Maryskouzina #food #foodie #rice #ricepudding #dessert #sweets #sweet #cinnamon #recipe #recipes #winter #delicious #rizesmas

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Orange cake.

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.

Here is how I made it.
Serves approximately 10 slices.

1 cup fresh orange juice - (approx 3-4 oranges).
Zest of 2 oranges.
1 cup flavourless oil.
1 cup sugar
4 eggs
1/2 tsp vanilla
1 teaspoon baking powder
3.5 cups self raising

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 .

@marys_kouzina .

#maryskouzina #cake #food #recipes #sweets #sweet #delicious #greek #orange #citrus #fruit

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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 🙏.

500g room temp unsalted butter.
7 cups plain flour.
4 egg.
2 cups caster sugar.
1 tbsp vanilla extract.
1/2 cup fresh squeezed orange juice.
1 tbsp baking powder.
½ tsp baking soda.
Zest of 3 oranges.
1/2 tsp ground mastica.

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.
Preheat your oven to 170C.
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.

Lots of love, Mary.

#maryskouzina #easter #greekeaster #bake #biscuits #koulourakia #delicious #food #greece #sweets #australia #love #recipes #recipe

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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! 🤤.

1 packet Petit buerre biscuits @papadopoulou_company or you could use Arnotts plain biscuits.
3 Tbsp cocoa powder.
160g dark chocolate.
100g unsalted butter.
300g or one full can of condensed milk.
A shot of cognac (optional).

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!

💗💗 @marys_kouzina .


#maryskouzina #cake #chocolate #easy #easyrecipes #greek #greekfood #foodie #foodlover #greece #eeeeeats #chocolatecake #cookie #biscuit #easyrecipes #cakes #cakestagram #sweets

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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.

- 3x ION @iongiapanta milk chocolate blocks.
- 1 cup desiccated coconut.
- 2 ION Choco Freta - cut into cubes.
- crushed Papadopoulou biscuits @papadopoulou_company .
- crushed pretzels.
- Marshmallows.
- 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!

Enjoy! @marys_kouzina 💗💗.

#maryskouzina #chocolate #rockyroad #rockyroadrecipe #greek #greekfood #recipe #food #foodie #foodlover #delcious #yummy #chocolatelab #chocolatelover #amazing #sweets

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

Serves 10

120g butter.
160g fine semolina.
100g sugar.
1 litre full cream milk.
1 egg.
1 ribbon of lemon rind.

1.5 cups sugar.
3 cups water.
2 Tbsp honey.
1 cinnamon stick.
6-8 whole cloves.
3 ribbons of lemon rind.
Pinch of salt.

Antoniou fillo pastry @antonioufillopastry .
125g melted butter for brushing pastry.

Preheat oven to 170C.
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 ☕️.

❤️❤️ @marys_kouzina .

#maryskouzina #dessert #greekfood #greek #pastry #love #food #foodie #foodlover #foodporn #delicious #greece #australia #sweets

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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! 🎄.

Makes 12 cupcakes.

200 grams all-purpose flour
1 teaspoon baking powder
60 grams chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
120 grams butter, softened
200 grams caster sugar
2 large eggs , room temperature
120 ml whole milk

1 cup sugar
2 cups water
2 tablespoons honey
1 cinnamon stick
5-6 cloves
1 strip of grated lemon zest.

Salted Swiss meringue buttercream
250g pasteurised egg whites
2 cups caster sugar
250g unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon sea salt

One packet of @antonioufillopastry .
Melted Salted butter Butter for brushing between filo layers

Method in the comments below!

#maryskouzina #food #cupcake #cupcakes #pastry #celebrate #foodie #foodlover #party #dessert #sweet #cinamon #cake #cakes #sweets #damnthatsdelish #sweets

1543 73

Kourambiethes ❄️ Fresh snow fall on these buttery beauties. A Christmas classic 🎄.

250g room temp butter.
100g powdered sugar.
1 egg yolk.
400g plain flour.
100g toasted silvered almonds.
A pinch of salt.

Icing sugar to dust generously.

Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk (I forgot to film this part in my video) and continue mixing on high until almost white and the mixture resembles butter cream.

Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.

Preheat your oven to 170C fan forced. Roll out the dough between two sheets of baking paper keeping it 1 cm thick. Use your desired cookie cutter to create the cookie shapes and place on a lined flat tray. Bake for approximately 15-20 mins.
Allow them to cool once you remove them then sprinkle generously with icing sugar.

Yield- approx 25 depending on the cookie cutter shape you use. I used a 7cm circle.

🎄🎄 @marys_kouzina .

#maryskouzina #bake #christmas #christmasiscoming #baking #cookies #biscuit #yummy #delicious #greek #greekfood #foodie #food #dessert #treatyourself #recipe #treat #christmas #sweets

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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 🎥.

Prepare the syrup so it cools.
2 cups sugar.
3 cups water.
1/2 cup honey.
Lemon rind.
A squeeze of lemon juice.

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.

Combine in one bowl.
3 cups of plain flour.
1 tsp baking powder.
1/2 tsp bi carb soda.
1 tsp ground cinnamon.
1/2 tsp ground All spice.
The zest of one orange.

In another bowl combine.
1/2 cup sugar.
1/2 cup vegetable oil.
1/2 cup olive oil.
1/2 cup fresh orange juice.
A shot of cognac.

1/2 cup chopped walnuts for the dough.
1/2 cup chopped walnuts for sprinkling.

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.
Yield: approx 25-30 biscuits.

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.


🎄🎄 @marys_kouzina .

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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 🤤.

1 tsp dry yeast.
1 Tbsp sugar.
2 cups warm water.
3 cups plain flour.
¼ tsp salt.
Flavourless oil for frying.
Crushed nuts of your choice – walnuts traditionally.
Honey for drizzling.
Cinnamon for dusting.

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!

❤️❤️ @marys_kouzina .

#maryskouzina #donuts #greekdonuts #honey #cake #indulge #fried #friedfood #honey #greek #flavour #delicious #perfection #cinnamon #honey #cakes #love #sydney #australia #amazing #foodporn #foodie #foodies #cakers #greece #greek #dessert #sweets

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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!
Thank you for your recipe, Mum! 😘.

1 litre milk.
1 cup caster sugar.
1 cup semolina.
2 eggs.
1 tsp Vanilla extract.
100g butter.
Cinnamon for dusting.

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 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.

❤️❤️ @marys_kouzina .

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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.

2 cups almond meal.
1/3 cup tahini.
1/2 cup maple syrup.
Pinch of sea salt.

Melted vegan or normal dark chocolate for dipping.
Sprinkles of your choice.

Preheat oven to 160 c.
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.

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!

🍪🍪 @marys_kouzina .

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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 😆.

1 cup passion fruit pulp.
2 cups all purpose flour.
1/2 cup sugar (optional).
2 Tbsp baking powder.
4 eggs.
1/3 cup vegetable oil.
Juice of half a lemon.

1/4 cup passion fruit pulp.
4 Tbsp caster sugar.
1/2 cup water.
2Tbsp lemon juice.

For the syrup, combine all ingredients in a small pot over medium high heat. Allow to boil for approximately 15-20 minutes or until the contents have reduced to half and the syrup has thickened. Allow to cool.

Combine all cake ingredients and stir till combined. Pour into a very well greased and floured Bundt tin and bake at 170C placed at the bottom on your oven till a skewer comes out clean, approx 40 minutes. Allow cake to cook slightly before removing it from the tin. Carefully remove the cake and spoon over the passion fruit syrup. Enjoy 💜💛.

❤️❤️ @marys_kouzina .

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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!
Enough talk, here’s the recipe:
1/2 cup coconut oil.
1/4 cup caster sugar.
1/2 brown sugar.
1/2 cup tahini.
1/2 tsp vanilla bean paste.
1 1/2 cups plain flour.
1/2 tsp salt.
1/2 tsp baking powder.
1/2 tsp baking soda.
Lots of chopped up dark vegan chocolate.
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.
Important notes.
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.
Enjoy! I know you will 😋.
❤️❤️@marys_kouzina .
. .
#maryskouzina #cake #celebrate #cookie #cookies #tahini #chewy #vegan #veganrecipes #veganfood #greek #flavour #delicious #cakedecorating #cakes #love #sydney #australia #amazing #foodporn #foodie #foodies #cakers #tradition #halva #sweets

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