Sweets | Γλυκα

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

BAKLAVA APPLE STRUDEL.

Just look at those crunchy walnut filled layers of Fillo encasing that delicious apple filling.
Apple, cinnamon and walnut, a match made in heaven. So why not Baklava it!?

Ingredients
6 sheets Antoniou Fillo Pastry @antonioufillopastry .

For the apple filling
5 Granny Smith apples
2 tablespoons unsalted cold butter
¼ cup brown sugar
¼ cup caster sugar
½ teaspoon cinnamon
1/8 teaspoon all spice
Juice of ½ a lemon
1 tablespoon corn flour
½ cup chopped walnuts

For the baklava
2 cups walnuts, ground
½ cup caster sugar
1 teaspoon cinnamon
½ teaspoon all spice
3 tablespoons bread crumbs
250g unsalted butter, melted
Icing sugar to decorate

Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.

Preparing the apple filling
Peel then cut the apples into approximately 1 ½ cm pieces. Place a pan over medium high heat. Add the butter and allow it to melt, then add the apples, sugars, cinnamon and all spice. Allow to cook for approximately 10 minutes stirring the apples gently throughout the cooking process. The apples should still have some bite to them. Pour in the lemon juice and add the corn flour 1 teaspoon at a time. You may not need to use the full amount of cornflour if the mixture has already thickened, it will depend on the amount of juice the apples have released. Stir through the chopped walnuts and set aside.

Method continued in comments below.

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#maryskouzina #applestrudel #pastry #apple #spice #baklava #delish #delicious #yummy #food52 #food #foodie #sweet #sweets
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MIMOSA CHEESECAKE TART.
How else does mum brunch? A glass of sparkly with orange juice of course! Spoil mum for Mother’s Day and enjoy a Mimosa for dessert with this recipe using everything you need available from your local @woolworths_au . She'll love it!

For the base:
250g Butternut Snap Cookies
100g melted unsalted butter
½ cup shredded coconut

For the filling:
¾ cup champagne
3 tbsp caster sugar
Zest of 1 orange
1 packet powdered gelatine or 3 tsp
3 tbsp cold water
¾ cup heavy whipping cream
½ cup mascarpone cheese
½ cup icing (powdered) sugar

For the Champagne glaze:
1 cup champagne
2 tbsp sugar
2-3 Citrus fruits cut into slices and segments.
Fresh mint to decorate

To begin, process the cookies and coconut and pour in the melted butter. Stir well to combine and transfer the crumb into a tart tin. Use a glass and spoon to compress the crumb along the base and the walls of the tin. Refrigerate.

Combine gelatine and water in a small cup. Place the small cup into a bowl filled with boiling water and allow it the melt and liquify whilst stirring.

In a small pot combine champagne, caster sugar and orange zest over medium heat until it just boils and the sugar has dissolved. Turn off the heat and whisk in the liquified gelatine. Set aside to cool.

In a bowl pour in the heavy whipping cream and add the powdered sugar. Whip until stiff peaks form then stir through the mascarpone and cooled champagne gelatine mixture. Mix until smooth the pour into the tart. Refrigerate.

Slice oranges then set aside and make the champagne reduction.
In a small pot boil the champagne, and sugar until almost 5 tablespoons of liquid is left. Allow the reduction to cool.

Decorate the cake with the citrus and brush over the champagne reduction. Decorate with fresh mint.

@marys_kouzina .

. #ad #maryskouzina #dessert #recipe #mimosa #crunch #tart #cheesecake #citrus #orange #delicious #recipes #sweets #mum #mothersday
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341 26

ORANGE & MASTICA TSOUREKI NO CHURN ICE CREAM.

Leftover Tsoureki after Easter is quite rare but if you find yourself with some on hand, try this easy no churn ice cream recipe!

2 cups thickened cream.
397g or 1 can condensed milk.
Zest of 1 orange.
1 teaspoon ground mastica.
1 cup Tsoureki - cut into small cubes.

1/2 cup Tsoureki - cut into small pieces to decorate.
1/4 cup toasted flaked almonds.

Add the cream to a bowl along with the orange zest and mastica. Whip the cream until stiff peaks form, starting slow then increasing the speed gradually. Pour in the condensed milk and fold it through gently. Once combined add the cut up Tsoureki gently incorporate it into the ice cream mixture.

Pour the mixture into a freezable container. Top with more Tsoureki and the flakes almonds. Freeze for a minimum of 4 hours before enjoying. If frozen for a longer amount of time allow it to sit for 10-15 mins to soften slightly before serving.

@marys_kouzina .

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#maryskouzina #icecream #tsoureki #delicious #sweet #sweets #orange #mastica #easter #leftovers #sweet #delicious #dessert #food #foodie #sweets
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KOULOURAKIA.

I absolutely love the exchange amongst family when it comes to Easter koulourakia. I love tasting everyone’s recipe. Our recipe is quite similar to the flavours of Tsoureki. I love them with mastica, it works so well with orange and perfect with a cup of coffee.

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 koulourakia 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!.

Lots of love, Mary.

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#maryskouzina #easter #greekeaster #bake #biscuits #koulourakia #delicious #food #greece #sweets #australia #love #recipes #recipe
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1985 52

TSOUREKI TIPS!
Some tips when making and baking your Tsoureki.

- The recently shared recipe is documented to make Tsoureki by hand. A stand mixer can definitely be used to incorporate ingredients and knead the dough before the first proof.
- All ingredients should be at room temperature, apart from the lukewarm water.
- Ensure the instant dry yeast is fresh or newly opened.
- When allowing the yeast to activate in the water and sugar, it should bubble on the surface or turn foamy.
- When combining the yeast mixture with the milk and egg mixture, ensure the milk and egg mixture has cooled down or is warm. Too hot and it can deactivate the yeast.
- The first proof can take up to three hours, temperature and weather affect the rise. You can turn your oven on for 2-3 minutes, then turn it off. Place the bowl inside the warm oven covered with a towel (ensuring it is not too hot).
- After the first proof and the dough is removed from the bowl, do not knead it. Only divide it into three equal pieces, pulling and stretching the dough to create long pieces for the plait. Pulling and stretching will help the Tsoureki get its signature stringiness when baked.
- If you wish to bake your Tsoureki with a red egg, place it into the dough after you’ve created your desired shape before the second proof.
-The second proof is important. Ensure you notice a rise in the shape before baking.
-Quantities for mastica and mahelpi can be altered according to your preference.
- If you’re baking Tsoureki early this year, you can freeze them once they’re cool to remain fresh for Sunday. Wrap tightly in cling wrap before freezing. Allow them to thaw afew hours beforehand when you need them.

-Find the full recipe two posts before this one. Happy Easter baking!

@marys_kouzina .

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#maryskouzina #recipe #tsoureki #easter #easterbread #easterbaking #eastersunday #greekeaster #bread #sweets
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TSOUREKI.

My most favourite time of the year is here! One cannot misinterpret the flavours of Tsoureki that will perfume our kitchens next week. It's the sweet aroma of Easter.

During Holy Week households will be busy baking their Easter delicacies ready to exchange amongst family & friends. Resharing a very loved recipe by so many of you! I am so excited to see your creations this year. Have a wonderful week baking!

1/4 cup lukewarm water.
2 tsp instant dried yeast.
Pinch of sugar.
1/3 cup full cream milk.
65g unsalted butter.
100g caster sugar.
2 eggs.
500g plain flour.
Zest of 1/2 orange.
1/2 tsp mahelpi.
1/4 tsp ground mastica.
Flaked almonds.

Egg wash.
1 egg.
2 tbsp water.

Begin by combining water, instant dried yeast & a pinch of sugar in to a small bowl. Set aside until it bubbles.

In a small pot place butter, sugar & milk over low heat. Stir ingredients until the just butter melts. Set aside to cool then whisk in the eggs.

In a large bowl combine 400g of the plain flour & reserve the other 100g. Grate in the orange zest, add the mahelpi & mastica.

Pour the yeast mixture into the cooled milk, sugar & egg mix. Stream it into the bowl with flour & incorporate until a sticky dough forms. Add a tablespoon of the leftover flour at a time kneading it through until a soft dough forms (you may not need all the flour). Knead the dough for 5 minutes. Place it back into the bowl positioning it in a warm location covered with a tea towel. Allow the dough to proof for a couple of hours or until it doubles in size.

Once ready, divide the dough into three equal pieces. Stretch & roll out each piece until it’s long enough to plait. Create your favourite plait design then allow the Tsoureki to proof for another 30 minutes.

Preheat your oven to 170C fan forced & place the oven rack toward the bottom of your oven. Brush the egg wash onto the dough & sprinkle with flaked almond. Bake for approximately 30 minutes and golden in colour.
Recipe makes one Tsoureki.

This recipe can be created using a electric mixer. Same instructions apply.

@marys_kouzina .

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#maryskouzina #recipe #tsoureki #easter #easterbread #eastersunday #greekeaster #bread #sweets
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HOT CROSS BUN LAYER CAKE.

Get creative with Hot Cross Buns this Easter! Have some fun in the kitchen and create a layer cake using the ever delicious range available from @woolworths_au . Spoilt for choice with flavours such as Apple and cinnamon, Cadbury Old Gold Rum & Raisin and my very favourite, Brioche with Cadbury Chocolate Chip. Baked fresh daily from your local Woolies available online and instore.

1 x packet @woolworths_au brioche hot cross buns.
1 x Woolworths chocolate mud cake.
3 punnets fresh raspberries.
Raspberry jam.
600ml thickened cream.
3 Tbsp icing sugar.
1 tsp vanilla bean paste.
2 tsp gelatine powder.
3 tsp cold water.

To begin use a bowl or plate approximately the same size as your Woolworths Chocolate Mud Cake to use as a stencil and cut the Hot Cross Buns to size. Cut the hot cross buns and chocolate mud cake in half horizontally to create two layers. Set aside.

Prepare the cream.
In a mug combine the gelatine and water and allow it to bloom for 2 minutes. Once the gelatine has absorbed the water, sit the mug in a bowl filled with boiling water to allow the gelatine to melt and liquify.

In a large bowl, pour in the cream, sugar and vanilla bean paste. Add a two tablespoons of the cream to the gelatine and stir. Place the mug back into the hot water to liquify the gelatine once more if need be.

Using an electric mixer, whisk the cream until soft peaks form then slowly stream in the gelatine mixture continuing to whip the cream until stiff peaks form. Transfer the cream to a piping bag. Set aside.

Pipe the cream on the bottom layer of the Hot Cross Bun and both layers of chocolate cake. Add a tablespoon of raspberry jam and refrigerate the layers separately to allow the gelatine in the cream to stabilise for 2 hours.

After two hours, place fresh raspberries onto the piped cream layers and stack them in order of, Hot Cross Bun bottom, mud cake and Hot Cross Bun tops. Decorate with raspberries and chocolate eggs. Enjoy.

@marys_kouzina .

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#ad #easter #easterdessert #dessert #sweets #cake #recipe #recipes
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LOUKOUMΆDES.

Did you know my recipe for loukoumades is Lenten? Crunchy and soft traditional Greek donuts. There are so many ways you can enjoy them! My favourite way is with plenty of quality Greek honey, cinnamon and walnuts. If you’re following a strict vegan diet, omit the honey and roll in cinnamon sugar or dip in syrup! Yum!

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 yeast, sugar and half the water. Allow it to sit for approximately 20 minutes or until it bubbles.

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 be very wet. Set aside and 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 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 the dough into the oil and helps for the donut to stay round.

When the oil is heated, rub some 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 .

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1369 41

INDOKARIDΌPITA.

If you’ve been here a while or you know me very well, you know I have the biggest obsession with coconut. So naturally this cake is one of my absolute favourite siropiasta (syrup soaked cakes). The addition of orange elevates it deliciously. I hope you love it as much as I do.

4 eggs.
3/4 cup caster sugar.
3/4 cup cooled melted butter.
Zest of 1 orange.
1 tsp vanilla bean paste of extract.
2 cups self raising flour.
1 cup desiccated coconut.
1/2 tsp baking powder.
1/2 tsp sea salt.

Syrup.
1 cup caster sugar.
1 cup water.
Juice of 1 orange.
1 cinnamon quill.
5-6 whole cloves.

Begin by making the syrup. Combine all ingredients in a pot and place it over medium high heat. Boil for approximately 15-20 minutes until the syrup has slightly thickened. Too thick and it will not absorb properly into the cake.

Preheat oven to 170C fan forced. In your mixing bowl combine the eggs and sugar. Using a stand or electric hand mixer whisk on high until light and fluffy. Stream in the cooled melted butter and continue whisking. Add the vanilla and orange zest and whisk through once more. Add the flour and coconut and use a spatula to fold everything through gently.

Transfer the cake batter to a 9 or 10 inch lined baking tin and bake at 170c for approximately 30-40 minutes until a screwer comes out clean. Cut through the cake to create the pieces (this way more syrup can be absorbed) then pour over the syrup allowing it to soak until the cake cools.
Decorate with a generous layer of coconut and enjoy. Serves approximately 12 pieces.

Note: if you enjoy your syrup cakes much more syrupy and wet you can double the syrup quantities. The quantities listed are enough to just moisten the cake.

@mary_kouzina .

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#maryskouzina #sweet #sweets #cake #easyrecipes #recipes #greekcake #greekfood #yummy #delicious #coconut #orange #cakes #coconutcake
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1048 33

VASILOPITA.

Celebrating the life of Saint Basil, Vasilopita is cut and enjoyed on New Year’s Day with a coin hidden within the cake for a lucky someone to find.

Wherever you may be celebrating, the person living where you’ve come together or baked the Vasilopita must do the honours of cutting it. The first piece is dedicated to Jesus Christ, the second to Virgin Mary, third to St Basil and fourth to the poor. The fifth piece is for the home of the person in which you are celebrating, followed by a piece for them, then by order of the eldest to youngest relatives who have gathered together.
The family member who receives the coin in their slice of cake is granted luck for the remainder of the new year 🪙 ♥️. Watching this cake be cut was always so exciting when we were children and I think it still is. Enjoy, everyone!
If you purchased my Vasilopita recipe tea towel design, this is the recipe you’ll be enjoying 😍.

Serves approximately 25 slices.

2 cup fresh orange juice
Zest of 4 oranges
2 cups olive or vegetable oil
2 cups caster sugar
8 eggs
1 tsp vanilla bean paste
2 tsp baking powder
7 cups self raising flour.

Icing sugar and pomegranate to decorate

Preheat your oven to 170- 180C fan forced. Grease and line your 12-14 inch (30-33cm) cake tin and set aside.

Combine all wet ingredients including the sugar into a bowl and whisk until everything is incorporated very well.
Add in the dry ingredients and whisk until combined and the cake batter is smooth.
Pour the cake batter into your cake tin. Clean a coin and wrap it in aluminium foil then baking paper tightly. Place the wrapped coin casually into the cake batter before baking the cake for approximately 45 mins or until a skewer comes out clean.

Allow it to cool and decorate with jewels pomegranate of the year 2022 and dust around with icing sugar. Good luck!

Note: if you plan on baking half this recipe, please use a 9 or 10 inch tray (approx 22- 25cm).

@marys_kouzina .

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#maryskouzina #newyearseve #newyearsday #nye #newyearsparty #cake #food #recipes #sweets #sweet #delicious #greek #orange #citrus #fruit #vasilopita #sweet #sweets
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2703 86

PANDORO TIRAMISU WITH CINNAMON LIQUEUR.

If you’ve been here a while, you’ll know one of my Christmas obsessions is trying and buying as many Panettone and Pandoro as possible. I thought I’d get creative with the abundance I have in my pantry. I’ve always really loved the combination of coffee and cinnamon (typical, Mary) so I added our favourite cinnamon liqueur to this dessert. I hope you love and try this for Christmas!

To fit in a 3L trifle bowl:
1 large pandoro.
4 egg yolks.
1/2 cup caster sugar
500g mascapone.
2 cups pure cream.
1/4 cup ROOTS cinnamon liqueur @thegreekprovidore .

2 shots espresso.
1 shot glass of cinnamon liqueur.

Cocoa and ground cinnamon for dusting @spiceandcomerchants .

Prepare the coffee and add the liqueur setting it aside to cool completely.

Prepare the zabaione. Over a bain-marie with gently simmering water, combine the egg yolks and sugar whisking continuously until the yolks lighten in colour and thicken (about 10 minutes), add the cinnamon liqueur and set aside to cool.

Slice the panettone and cut 2cm pieces and set aside. Using a stand mixer or electric hand mixer add the pure cream to the bowl and whisk slowly to begin the gradually increase to medium high. Just before the cream is about to form peaks, add the mascarpone, and cooled zabaione. Continue whisking until the cream is stiff and holds (be cautious not to over whisk).

Time to assemble. Add a layer of pandoro or panettone to the bottom of the trifle bowl. Use a brush to lightly soak the pandoro (dipping will make it too soggy).
Add 2-3 large scoop fulls of cream over the cake and sprinkle with cocoa and cinnamon.
Repeat these steps until you’ve reached the top of the trifle bowl, finishing off with a generous sprinkling of cocoa and cinnamon. Allow the tiramisu to set in the fridge for a few hours or overnight.

Enjoy! @marys_kouzina .

Featured is my Chios Linen tea towel available worldwide from my website.

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#maryskouzina #christmas #dessert #sweet #sweets #coffee #cinnamon #delicious #christmasrecipes #recipes #cake #tiramisu #delicious #damnthatsdelish
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1522 51

SOKOLATENIA KARIDOPITA.

Spiced walnut cake with chocolate. Considering it’s Melomakarono season, I’ve had loads of walnuts to get through. I love anything spiced & when paired with chocolate, it just gets better.
If you love the original version of Karidopita simply omit the chocolate. We love it just as much.

4 eggs.
3/4 cup caster sugar.
3/4 cup cooled melted butter.
1 or 2 shots of cognac.
2 cups self raising flour.
1 cup ground walnuts.
1/2 cup chopped walnuts plus extra for decorating.
2 tsp cinnamon.
1 tsp ground clove.
1/2 cup chopped chocolate.
1/2 tsp baking powder.
1/2 tsp sea salt.

Syrup.
2 cups caster sugar.
2 cups water.
Juice of 1 orange.
1 cinnamon quill.
5-6 whole cloves.

Chocolate ganache.
110g chocolate
1/4 cup whole milk
2 tablespoons unsalted butter

Begin by making the syrup. Combine all ingredients in a pot and place it over medium high heat. Boil for approximately 15-20 minutes until the syrup has slightly thickened. Too thick & it will not absorb properly into the cake.

Preheat oven to 170C fan forced. In your mixing bowl combine the eggs & sugar. Using a stand or electric hand mixer whisk on high until light and fluffy. Stream in the cooled melted butter & continue whisking. Add the shot of cognac & whisk through once more.

Add the flour, chocolate, walnuts, spices & baking powder and use a spatula to fold everything through gently.

Transfer the cake batter to a 10 inch or 25cm lined baking tin and bake at 170c for approx 30-40 minutes until a screwer comes out clean. Use a skewer to poke holes in the cake then pour over the syrup allowing it to soak until the cake cools.

Prepare the chocolate ganache by combining the chocolate, milk & butter. Either microwave for 30-40 seconds until the chocolate is melted or place the ingredients in a small pot over low heat until the chocolate melts. Continuously whisk until the chocolate becomes smooth then pour over the cake. Decorate with walnuts & allow the chocolate the set in the fridge (will still be soft enough to cut through but not runny). Enjoy!

@mary_kouzina .

.#maryskouzina #food #recipes #christmas #cake #sweet #sweets #chocolate #delish #delicious #walnut #greek #greekfood
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824 39

MELOMAKARONA.

Greek spiced walnut & honey biscuits. Just one of the many Greek sweets we will all be baking for Christmas and one of my favourite Christmas sweets to gift my loved ones. How many batches will you be baking this year? Check out my reel in the previous post to watch how yo make these. So simple!!

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 & allow to cool.

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.
1/2 cup chopped walnuts for the dough.
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 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.
Be sure not over work the dough as the oil can begin so seep out.

Using your hands, roll out a heaped tablespoon worth of dough into sphere and then an oval. Place the melamakarona onto a lined baking tray & press a fork gently down onto them. Transfer to the tray to the oven a bake for approximately 20-30 minutes and until golden.

Once they’re ready remove from the oven and allow them to sit for approximately 10 minutes. Place the now warm melamakarona into the cooled syrup & allow it to soak for a minute or two (as they sit, they will soften over time). Arrange onto a platter, drizzle with extra honey if you wish & sprinkle generously with chopped walnuts.
Yield: approx 25 biscuits.

Tip: be careful not to overcook your melamakarona. If they overcook they will not absorb enough syrup and won’t have a soft bite.

Enjoy!

🎄🎄 @marys_kouzina .

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#maryskouzina #christmas #bake #christmastime #cookies #greek #greekfood #foodie #foodporn #food #biscuits #greece #greek #bake #delicious #yummy #tasty #cookie #christmasfood #sweets
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1341 68

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 .

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#maryskouzina #cookie #cookies #bake #chocchip #pistachio #butter #chocolate #yummy #sweet #sweets #eatyourphone #damnthatsdelish #pistachiobutter #chocchipcookies
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673 45

BAKLAVA ICECREAM CIGARS.

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.

Syrup.
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 .

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HONEY AND CINNAMON BAKED CHEESECAKE.

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.

Base:
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 .

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

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.

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

CUSTARD.
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.

WHIPPED CHANTILLY CREAM.
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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FANOUROPITA.

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 .

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#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 .

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#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 .

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#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 .

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#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 .

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#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 .

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#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 .

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