Baklava

WATCH THE VIDEO BELOW TO LEARN HOW TO MAKE BAKLAVA:

Instructions on How to Bake Baklava:

For the Filling:

• 1 1/2 cups butter
• 1 lb. phyllo dough
• 1 lb. chopped almonds, walnuts, pistachios or whole sesame seeds
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoons cloves
• Pinch of allspice

For the Syrup:

• 3 cups sugar
• 1 cup honey
• 3 cups water
• 1 cinnamon stick
• Zest of 1 orange or lemon

Directions:

Make the syrup first:

Add the sugar, water, zest of orange or lemon, cinnamon, and allspice to a large saucepan. Bring to a boil and then simmer the syrup until it has thickened slightly. This should take anywhere from 10-30 minutes. Remove from the heat and let the syrup sit on the counter for use after the baklava is baked.

Preheat oven to 325 Degrees Fahrenheit.

Melt the butter in the microwave or in a medium saucepan. Brush a 9 x 13 baking dish on the bottom and all the sides with the butter using a pastry brush. Place 1 sheet of phyllo dough into the baking dish and brush with butter. Place a second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up.

Mix walnuts or almonds, sugar, cinnamon, and cloves into a medium-sized mixing bowl. Sprinkle top pastry sheet thick with walnut mixture and place one sheet of phyllo on top of the mixture. Brush the sheet with melted butter, and then place another sheet of phyllo on top. Brush that sheet with butter, as well. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets.

Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water.

Bake in the center of the oven for about 1 hour or until golden.

Pour the hot syrup on top of the baklava right after it comes out of the oven. Keep in mind that everyone likes their baklava to have a different moisture level. If you prefer a dryer baklava, you won’t want to use all of this syrup – use half.

Also keep in mind that if the syrup doesn’t simmer long enough and get thick enough, it will make the baklava a bit on the mushy side. You need to make sure the syrup thickens while cooking.

Let the baklava sit on the counter at room temperature until cooled completely. Refrigerate for at least 2 hours before cutting into small pieces.

*Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Powdered Sugar Cookies (Kourabiedes) Recipe Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup butter, softened to room temperature
• 1/4 cup confectioners’ sugar
• 1 egg yoke
• 2 tablespoons brandy
• 1 teaspoon vanilla extract
• confectioners’ sugar, to garnish
• Walnuts OR almonds (see below)

How to Make the Greek Cookies Kourabiedes:

Preheat oven to 325 Degrees Fahrenheit. Sift flour and baking soda together onto a sheet of parchment or waxed paper. Set aside.

Cream together the butter and sugar in a large mixing bowl until fluffy. Add egg yoke, brandy, and vanilla extract separately until well incorporated.

Slowly add flour mixture and beat on low speed until mixed thoroughly. Don’t over-mix, though, or else the cookies will be too dense. Using your fingers, roll dough into 1-inch balls and flatten slightly to form a small disk. Place on a cookie sheet and bake in the center of the oven until cookies are lightly golden, which should take about 25 minutes. You may need to bake the Kourabiedes cookies in batches.

Let the Kourabiedes cool completely in the pan or on a wire cooling rack. Place cookies on waxed or parchment paper.  Store cookies in an airtight container. Just before serving, dust the cookies with confectioners’ sugar that you placed in a sifter.

Not on walnut or almond use – if you want to add walnuts OR almonds to this recipe, omit 1/2 cup of the all-purpose flour and add 1/2 cup of finely crushed walnuts OR almonds. Different regions of Greece make this recipe differently using walnuts, almonds or neither.

This recipe yields around 30 pieces. Feel free to double the recipe if you need to make a larger batch.

*Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Custard Pastry (Bougatsa) Recipe Ingredients:

• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1/4 cup semolina
• 1/2 cup butter, cut into small pieces
• 2 teaspoons lemon juice
• 1 tablespoon fresh lemon zest
• 1/2 teaspoon vanilla extract
• 10 sheets phyllo dough
• Melted butter, for brushing
• Confectioners’ sugar, for dusting
• Cinnamon, for dusting

Directions to Make Bougatsa:

Add the egg, egg yolk, and sugar to a medium bowl and beat on medium speed using an electric mixer until the mixture is light and fluffy.

Pour the milk into a medium saucepan and heat on medium-low, whisking constantly, until the milk is heated all the way through. Remove the mixture from the heat and slowly add the hot milk into the egg mixture, whisking briskly as you do. Continue whisking until the mixture starts to thicken.

Add the mixture back into the saucepan and heat on low until warm. Continue whisking the contents of the pan until the custard begins to thicken. This should take about 4 minutes. Sprinkle in the semolina as you continue whisking.

Stir well until the mixture thickens even further. This should take another 5 minutes. Add the butter and stir until it melts. Remove the pan from the heat and place a piece of plastic wrap on the surface. After the mixture is cool, stir in the lemon zest and vanilla extract.

Preheat the oven to 350 degrees Fahrenheit when it’s time to make the pastry.

Brush the bottom of a 9 x 13 pan with melted butter. Add 1 sheet of filo and brush with butter. Repeat with 3 more sheets of filo. Spread half of the custard mixture evenly over the 4th sheet of filo. Add another sheet of filo and brush with butter. Repeat with 1 more sheet. Spread the rest of the custard mixture over that piece and then add another sheet of filo. Brush with butter. Repeat with the remaining sheets of filo and brush the final piece with the rest of the butter.

Place the baking dish in the center of the preheated oven and bake until the top of the pastry is golden brown. This should take about 30 minutes. Remove from the oven and let cool on the counter. Sprinkle with confectioners’ sugar and cinnamon just before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Butter Cookies Recipe Ingredients:

• 3/4 cup butter
• 3/4 cup sugar
• 2  large eggs
• 1 teaspoon vanilla extract or 1/2 teaspoon ground mastic
• 2 tablespoons Metaxa (Greek Brandy)
• 1 teaspoon orange zest
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 large egg, beaten

Instructions to Bake Greek Butter Cookies:

Preheat the oven to 350 Degrees Fahrenheit.

Add butter and sugar to a medium bowl and cream together using an electric mixer that has been set on medium speed.

Slowly add the eggs and beat until the mixture is light and fluffy. Beat in the vanilla, Metaxa, and orange zest.

Sift the flour and baking powder together in a large bowl. Set the mixer on low speed and slowly add the flour mixture. Turn off the mixer once the flour has all been added and knead the mixture for 20 seconds. Cover the bowl with plastic wrap and chill the dough for 1 hour.

Remove the dough from the refrigerator. Pinch off about 1 inch of the dough and roll into a rope. From there, you can form them into rings or twist them into ropes, as pictured.

Place cookies on greased baking sheets. Brush with the beaten egg using a pastry brush. Sprinkle with sesame seeds (optional). Place baking sheets in the center of the oven for about 10-12 minutes, or until the cookies are golden brown.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Rice Pudding (Rizogalo) Recipe Ingredients:

• 1 cup water plus 4 tablespoons
• 1/2 cup uncooked, medium grain rice
• 2 cups milk
• 1 1/2 tablespoons flour
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• Cinnamon, to garnish

How to Prepare Greek Rice Pudding (Rizogalo):

Add 1 cup of water to a medium saucepan and bring it to a boil over medium heat. Add rice and stir with a fork. Simmer the rice with the lid on for 15 minutes. Add the milk to the rice and water mixture and simmer for an additional 30 minutes over low heat, stirring the mixture with a fork a few times during the cooking process.

Mix flour with 4 tablespoons of water. Add slowly to the rice mixture and stir vigorously with a fork. Stir in the sugar and simmer the mixture for an additional 15 minutes.

Remove the pan from the heat. Stir in the vanilla extract. Pour the pudding into individual custard cubs and sprinkle with cinnamon to garnish.

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Galaktoboureko (Greek Custard Pie) Recipe Ingredients:

• 7 cups milk
• 3 tablespoons cold butter, chopped
• 1 cup sugar
• 1 1/2 cups semolina (or cream of wheat, or rice flour)
• Grated peel lemon
• 6 large eggs
• 1 1/2 pounds phyllo (pastry sheets)
• 3/4 cup melted butter

Galaktoboureko (Greek Custard Pie) Syrup Recipe:

• 2 cups sugar
• 1 cup water
• 1 tablespoon lemon juice

How to Prepare Galaktoboureko (Greek Custard Pie):

Preheat oven to 350 Degrees Fahrenheit. Brush a 9×13 baking pan or large round baking pan (like a deep dish pizza pan) with melted butter. Set aside.

Add the milk, butter, and sugar to a saucepan and heat over medium until the butter is melted and the sugar has dissolved. Whisk in the semolina and cook over medium-low heat, whisking constantly (you may stir with a wooden spoon instead) until the mixture thickens. Stir in the lemon peel. Remove from heat.

Beat the eggs in a separate bowl using a whisk or electric mixer that has been set on medium speed. Place the saucepan back on the burner with the heat set on low. Slowly whisk in the beaten eggs (you may use a mixer that has been set on medium speed instead) until the eggs are fully incorporated. Heat slightly, stirring constantly. The mixture will thicken even more. You only want to cook the mixture for a few minutes because the eggs just need to be heated through.

Lay 2/3 of the pastry sheets in the baking pan, brushing each sheet with melted butter. The edges of the pastry sheets should come up above the top of the pan.

Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream.

Cover with remaining pastry sheets, brushing each with melted butter.

Pour any remaining butter over top.

Score (Cut through the first 3 pastry sheets) in 3-inch squares and sprinkle with water.

Bake in the oven for 45 minutes. Take out of the oven after this time and let the pastry cool completely on the countertop.

Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over galatoboureko. Cool before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Ingredients to Make Loukoumathes:

• 1 package dry yeast
• 2 cups warm water
• 1 teaspoons sugar
• 4 cups flour
• 1 teaspoon salt
• Olive oil or vegetable oil
• Cinnamon, for sprinkling
• Honey

Instructions on How to Make Loukoumades:

Dissolve yeast in 1 cup of the warm water. Add 1 teaspoon sugar and 1 1/2 cups flour; beat batter until smooth, cover and leave in a warm place. When its size is doubled, add remaining water, salt and enough flour to make a thick batter. Cover again and allow to rise until the batter begins to bubble, which should take about 1 1/2 hours.

Heat plenty of oil in a deep frying pan (at least 3 inches deep). Just before the oil begins to smoke, drop the dough in small spoonfuls, about 10 at a time. Fry over a moderately slow heat until puffed and golden brown. Take them out with a perforated spoon and pour over honey. Sprinkle with cinnamon and chopped walnuts and serve hot.

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Greek Cookies with Orange and Cinnamon (Koulourakia Methismena) Recipe Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 tablespoons grated, fresh orange zest
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup Greek olive oil
• 2/3 cup orange juice
• 1/2 cup clear spirit, such as grappa, Cretan raki, or vodka

How to Bake Greek Cookies With Orange and Cinnamon:

Add the all-purpose flour, whole wheat flour, orange zest, baking soda, cinnamon, and salt to a food processor and pulse until combined. Add 1/2 cup of the sugar and olive oil to a large mixing bowl and beat until smooth. Add the sugar and olive oil to the flour mixture in the food processor and pulse until combined. Set the food processor on low and gradually add the orange juice and the spirit in a thin stream and combine it until the mixture forms into a ball of dough. If the dough is sticky, add a small amount of flour until it is no longer sticky.

Preheat the oven to 350 degrees Fahrenheit.

Dust a plate with the remaining sugar. Form some dough into a three inch rope and create a circular shape. Press the ends together to seal. Gently press one side of the cookie into the sugar and place on an ungreased baking sheet. Continue until all the dough is used. Place the sheet in the center of the oven and bake for 20-30 minutes, until the cookies are a light golden color and cooked all the way through.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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• 3/4 cup tahini
• 3/4 cup sugar
• 1 teaspoon cardamom or cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup water
• 1/2 cup orange juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon sesame seeds

Instructions to Prepare Greek Sesame Cookies:

Preheat oven to 350 Degrees Fahrenheit.

Add the tahini and sugar to a large mixing bowl and cream together on medium speed with an electric mixer until well combined. With the mixer on low speed, slowly add the cardamom and vanilla extract and beat until incorporated. Slowly add the water and orange juice and continue to beat until the mixture is smooth and sticky.

In a separate bowl, add the flour, baking soda, and salt and whisk until well combined. Slowly beat the flour mixture into the wet ingredients with the mixer on low speed and beat until well combined and a smooth dough forms.

Put the sesame seeds in a shallow dish. Form dough into 1-inch balls and roll into the sesame seeds. Flatten each ball slightly to form a disk and then place them on ungreased baking sheets about 1 1/2 inches apart. Place the baking sheet in the center of the oven and bake for thirty minutes or until the cookies are golden brown, about twenty minutes. Remove from the oven and let the cookies cool on the baking sheet or on wire racks.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Sesame Halva Recipe Ingredients:

• 2 cups Greek honey
• 1 teaspoon vanilla extract
• 1 1/2 cups roasted pistachios, walnuts, or almonds
• 2 cups tahini

How to Make Greek Style Sesame Halva:

Pour the honey into a saucepan and heat on medium until a candy thermometer reads to 240 Degrees Fahrenheit.

Remove the saucepan from the stove and let it cool for about 15 minutes.

Add the vanilla extract and nuts to the saucepan and stir gently.

Gently fold in the tahini after that. Keep folding the mixture until it is well incorporated.

Spray a 6-inch loaf pan with nonstick cooking spray. Pour the mixture into the pan. Refrigerate for about 24 hours to let it set.

When ready to serve, remove the halva from the loaf pan and cut into pieces.

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Simple Greek Style Cheesecake Recipe Ingredients:

• 1 prepared, store-bought, graham cracker pie crust (use a deep dish pie plate)
• 2 cups plain cream cheese
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup confectioner’s sugar
• 2 tablespoons Greek honey
• 1/2 cup heavy whipping cream
• 1/2 cup crushed walnuts, to garnish

How to Make Greek Style Cheesecake:

Add the cream cheese, yogurt, vanilla, confectioner’s sugar, and honey to a food processor. Pulse until smooth and well combined. Add the whipping cream and pulse until the mixture is thick and fluffy.

Pour the mixture into the pie crust and chill for at least two hours before eating. Sprinkle with crushed walnuts just before serving.

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Greek Custard with Whipped Cream and Pastry (Ekmek Kataifi) Recipe Ingredients:

For the Kataifi pastry base:

• 12 ounces Kataifi pastry
• 3/4 cup butter (a stick and a half), melted

For the syrup:

• 2 cups water
• 2 cups granulated sugar
• 1 tablespoon grated orange peel
• 1 cinnamon stick

For the custard:

• 6 cups whole milk
• 6 egg yolks
• 1 cup granulated sugar
• 1/2 cup plus 3 tablespoons corn starch
• 3 tablespoons all purpose flour
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract

For the whipped cream:

• 16 ounces heavy whipping cream

For the garnish (optional):

• 3 tablespoons chopped almonds, pistachios, or walnuts
• Ground cinnamon

How to Bake Greek Custard with Whipped Cream and Pastry (Ekmek Kataifi):

For the pastry:

Preheat the oven to 35o Degrees Fahrenheit. Spray a 9 x 13 with nonstick cooking spray.

Unroll the Kataifi pastry. Separate the dough with your fingers so that each strand is unknotted.

Spread the pastry over the pan. Drizzle with the melted butter.

Please the pan in the center of the oven and bake until crispy and golden brown. This should take about 30-35 minutes depending on your oven. 

For the syrup:

While the pastry is cooking, prepare the syrup.

Pour the water into medium saucepan. Add the sugar, orange peel, and cinnamon stick. Bring the mixture to a boil uncovered, and then bring it down to a simmer for about twenty minutes. Remove from heat.

Remove the pastry from the oven after it is golden brown. Immediately pour the syrup over it and set aside.

Prepare the custard while the Kataifi and syrup mixture cool down.

For the custard:

Add the milk, lemon peel, and vanilla extract to a clean, medium-sized saucepan. Heat the mixture over medium, stirring occasionally.

While the milk mixture is heating, beat together the egg yokes and sugar using an electric mixer set on medium. Do this until the mixture is smooth and fluffy. Add the corn starch and flour and beat for another minute until the ingredients are well combined.

Keep heating the milk just until it looks about ready to boil. This should take about ten minutes. When this happens, remove it form the heat. Using a ladle, pour about 1/3 cup of the milk mixture into the bowl with the egg and sugar mixture. Beat until combined. Add another ladleful of the milk. Beat again until well combined. Repeat until all the milk mixture is gone.

Transfer this mixture back to the pot. Heat on low until the mixture thickens to a nice custard.

When it does, pour the custard over the pastry and syrup mixture. Let the custard cool to room temperature and then place it in the refrigerator.

For the whipped cream:

When you are ready to serve the dessert, prepare the whipped cream. Pour the cream into a mixing bowl. Beat on high heat until fluffy. Pour over the custard mixture and garnish with cinnamon or chopped nuts.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Baklava Cheesecake Recipe Ingredients:

• 1 recipe Greek cheesecake (Myzithropita)
• 1/2 recipe Greek baklava (Note that you won’t be making this recipe in full, you will only need the filling and the syrup. Explanation will be in the instructions).

How to Bake Baklava Cheesecake:

Preheat the oven to 400 Degrees Fahrenheit.

Prepare the Myzithropita according to the recipe instructions. Get the recipe to the point where you pour the batter into the baking pan

You will be cutting the Greek baklava recipe in half. Prepare the filling and sprinkle it over the cheesecake.

Place the cheesecake in the center of the oven to bake. Prepare the baklava syrup (half the amount, since you halved the recipe) while the cake is baking. Let it cool.

Remove the cheesecake from the oven after thirty minutes. Follow the recipe instructions as to how and when to remove the cake from the pan.

Pour the syrup over the cake just before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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5 Minute Baklava Sundae Recipe Ingredients:

• 1-3 scoops of ice cream of choice (try chocolate, vanilla, pistachio, or honey)
• 1 tablespoon honey, for drizzling
• 1 piece of baklava, chopped
• Whipped cream, to top sundae

How to Make Quick and Easy Greek Baklava Sundaes:

Scoop ice cream into a serving dish. Drizzle with honey. Sprinkle with the chopped baklava pieces and top with whipped cream.

Note that this recipe makes one sundae. You can easily multiple the amounts to make multiple servings!

You can also use your creativity when selecting ingredients. Choose any ice cream flavor you wish, for example. You can also use different types of sauces and replace that for the honey. Feel free to also sprinkle the Sunday with nuts, chocolate pieces, or anything you wish. You can use your creativity when making these sundaes!

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Mastic Syrup Recipe Ingredients:

• 2 1/2 cups sugar
• 1 1/2 cups water
• Juice of 1/2 orange
• 1/2 teaspoon ground mastic

How to Make Mastic Syrup:

Stir in the sugar and water into a medium saucepan and place on a burner that has been set to medium. Keep the pan uncovered. Stir the syrup periodically with a wooden spoon until the sugar dissolves.

Add the orange juice and mastic and stir to incorporate. Bring the syrup to a boil and then once it boils, set the heat on low. Simmer the syrup for 10-15 minutes or until it thickens slightly. Remove the pan from the burner and let it cool for at least thirty minutes before using.

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Greek Syrup With Mahlepi Spice Recipe Ingredients:

• 1 cup granulated sugar
• 1 cup honey (Greek honey is best)
• 1 cup water
• 1 tablespoon lemon juice
• 2 teaspoons ground mahleb (Mahlepi)

Directions on How to Make Mahlepi Syrup:

Add all the ingredients to a medium saucepan. Set the hat on medium-low and heat the ingredients slowly, stirring constantly with a wooden spoon so the sugar and honey doesn’t burn. Once all the sugar is melted and the honey is dissolved in, raise the heat to medium-high and bring the mixture to a boil.

Continue stirring occasionally. Once the mixture boils, simmer it on low for 10-12 minutes or until the mixture thickens. Once this happens, strain the syrup into a clean glass jar using a fine meshed strainer. Make sure the syrup is at room temperature before storing it in the refrigerator. Place the lid on the jar only after the syrup is no longer hot.

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Krasokoulourakia Ingredients:

• 1/2 cup orange juice
• 1 cup sugar
• 3/4 cup Greek olive oil
• 1/3 cup sweet wine
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon

How to Prepare Greek Wine Cookies:

Whisk the orange juice and sugar together into a large bowl until the sugar dissolves. Once that happens, whisk in the olive oil until the mixture is thick. Whisk in the wine and set the mixture aside.

In another bowl, whisk together the flour, baking soda, and cinnamon. Slowly add the dry ingredients to the wet ingredients while whisking, beating with an electric mixer set on medium speed, or stirring with a wooden spoon.

Form the dough into a ball using your hands and cover it with plastic wrap. Set the dough in the refrigerator.

Remove the dough from the fridge when you’re ready to make the cookies and preheat the oven to 350 degrees Fahrenheit. To form the shape of the cookie, roll apiece of dough in your hands until it forms a rope about 3-4 inches long and 1/2 inch thick. Twist the dough so that creates a curled, twisted shape (as pictured) and place 1-inch apart on the cookie sheet.

Bake the sheet in the center of the oven until cookies are golden. This should take 12-15 minutes. Let cookies cool on the pan or on a cooling rack.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Cherry Spoon Sweet Preserve (Kerasi Glyko) Recipe Ingredients:

• 2 pounds sweet, ripe cherries
• 2 cups sugar
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract

Instructions on How to Prepare Greek Style Cherry Spoon Sweet:

Add the cherries to a large bowl and sprinkle the sugar over. Stir with a wooden spoon until the sugar coats all the cherries. Cover the bowl with plastic wrap and place in the refrigerator until the next day.

Once about 24 hours passes, remove the bowl of cherries from the refrigerator. Add the cherries and the juices to a large saucepan and bring the mixture to a boil over medium-high heat, stirring a few times. You’ll want to continue cooking it until all the sugar dissolves. Once the mixture boils, stir the mixture a little bit while it continues to boil for a total of three minutes. Remove the pan from the heat and let it cool.

Transfer the cherries to another dish using a slotted spoon. Bring the remaining syrup for a boil over medium heat and let it continue to boil for two minutes. Stir in the lemon juice. Add the cherries that you set aside and let them boil in the syrup for a total of two minutes. Pour the preserves into clean jars and cover them tightly. Store in the refrigerator or in a cool, dark place for up to three months.

*Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Grape Molasses Chocolate Cake (Petimezopita me Sololata) Recipe Ingredients:

• Oil, for pan
• 1 cup water
• 1 cinnamon stick
• 1 cup Greek olive oil
• 6 tablespoons raw or brown sugar
• 1 1/2 cups petimezi
• 4 tablespoons fresh orange zest (from 2 large oranges)
• 1/4 cup Greek liquor
• 3/4 cups orange juice (from 2 large oranges)
• 1 teaspoon baking soda
• 5 cups all-purpose flour, sifted
• 1 cup semi-sweet or dark chocolate chips
• 2 tablespoons granulated sugar
• Chocolate syrup, for drizzling

How to Bake Greek Molasses Chocolate Cake:

Preheat oven to 350 degrees Fahrenheit. Spray a 12-inch springform pan with oil using a paper towel or pastry brush. Set aside.

Add the water and cinnamon stick to a saucepan. Set the heat to medium and bring the mixture to a boil with the pan covered. Once it boils, turn off the heat and let it sit on the burner for 15 minutes.

Add the olive oil and sugar to a large mixing bowl and beat on medium speed with an electric mixer until it looks fluffy. Remove the cinnamon stick from the water. Beat in the cinnamon water, petimezi, orange zest, and tsipouro (or ouzo or grappa).

Add the orange juice to a small bowl. Add the baking soda and stir until it dissolves. Stir into the olive oil mixture using a wooden spoon. Whisk the orange juice mixture into the oil mixture. Slowly add the flour mixture into the liquid mixture and gently whisk until combined. Gently stir in the chocolate chips using a wooden spoon.

Pour the batter into the prepared pan. Sprinkle with granulated sugar and place the pan in the center of the preheated oven. Bake for fifty minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and let cool in pan for ten minutes. Turn cake over onto a cooling rack.

Just before serving, drizzle the cake with chocolate syrup.

*Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Mastic Ice Cream (Pagoto Masticha) Recipe Ingredients:

• 2 cups milk
• 2 cups heavy cream
• 1 1/2 cups sugar
• 2 1/2 teaspoons ground mastic
• 15 large egg yolks

Directions on How to Prepare Mastic Ice Cream:

Add the milk, heavy cream, and sugar to a medium-sized saucepan. Set the heat on the burner to medium and bring the mixture to a boil, stirring frequently with a wooden spoon. Once the mixture boils, remove it from the heat and set it aside to cool.

Place the egg yolks in a large mixing bowl. Add the mastic and whisk the two together. Pour one cup of the hot milk mixture into the mixing bowl while whisking until it’s well combined. Set the pan with the remaining milk mixture back on the burner and set the heat to medium. Slowly add the milk and egg yolk mixture to the saucepan, whisking while you do. Stir the mixture constantly with a wooden spoon as it cooks.

The mixture should thicken as it heats. Lower the heat if it gets too hot – the mixture shouldn’t boil. The custard is done when it thickens well enough to coat the back of the spoon without dripping. It should take three minutes of heating. Let the custard mixture cool for about twenty minutes and then add it to an ice cream machine. Follow the manufacturers’ instructions to turn this mixture into ice cream.

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