Vasilopita is a New Year’s Day cake in Greece, which contains a hidden coin or trinket, which gives good luck to the lucky diner who finds it. On New Year’s Day Greek families cut the vasilopita to bless their house and bring good luck for the New Year.  Ef̱tychisméno to néo étos! –Happy New Year!

Vasilopita (Greek New Year’s Bread/Cake) Ingredients:

• 1 cup butter, softened to room temperature
• 2 cups granulated sugar
• 1 teaspoon orange zest (optional)
• 5 large eggs
• 2 tablespoons water or freshly squeezed orange juice
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon ground mahleb or nutmeg (use nutmeg if you can’t find Mahleb)
• 1 teaspoon baking powder
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
• 1 coin (gold coin is best)

Instructions to Prepare Vasilopita:

Preheat the oven to 325 Degrees Fahrenheit.

Make sure the butter is softened to room temperature. Add the butter and granulated sugar to a large bowl and beat on medium speed using an electric mixer until well combined. Add the orange zest (if using) and beat on low speed until mixed in.

Separate 3 of the eggs and add the yokes one at a time, beating on medium speed into the butter as you do. Add the two whole eggs one at a time and beat those into the mixture. Add the vanilla and water and beat until well combined. Set aside the 3 egg whites.

Sift the flour, optional mahleb, and baking powder together into a large bowl. Slowly add the dry ingredients to the butter mixture, beating on low speed until well combined.

Add the 3 egg whites to a medium bowl and whip vigorously using a whisk until they’re foamy. Fold the egg whites into the batter using a rubber spatula.

Spray a 10 x 4 tube pan with cooking spray and pour the batter into the pan. Add the coin to the batter and distribute batter evenly into the pan using a rubber spatula. Sprinkle the almonds and sesame seeds onto the top of the batter.

Place the pan in the center of the oven and bake for approximately 70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

**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 Style Almond Custard Triangles (Trigona Thessalonikis) Recipe Ingredients:

• 1 1/2 sticks butter (10 tablespoons), melted
• 5 1/4 cups blanched and slivered almonds
• 3 1/3 cups water
• 3 1/4 cups granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 1/2 pounds phyllo

Instructions to Prepare Greek Almond Custard Triangles:

Add the almonds to a food processor and pulse until completely ground.

Place a medium-sized saucepan on a burner that has been set to medium and the water and sugar. Heat until the mixture comes to a boil. Be sure to stir the sugar and water together constantly so that the sugar fully dissolves. Once the mixture boils, reduce the heat to medium-low and simmer the mixture, uncovered, for 10 minutes. Keep stirring the mixture while it simmers.

After ten minutes, stir in the almonds. Raise the heat to medium and bring the mixture to a boil once again. Once it boils, remove the pan from the heat and let it cool all the way through. Once it is cool, stir in the eggs and the vanilla extract until it is well combined. Your mixture is ready to place in the filo.

Preheat oven to 350 degrees Fahrenheit.

Cut the filo into strips that are 8 inches long. Lay two strips on top of each other and brush with butter. Place 1 tablespoon of the custard mixture at the bottom of the strip in the center. Fold the filo over it in threes (like you are folding a letter).  Fold the filo up from the bottom into a triangle shape and brush the top with butter. Place on an ungreased baking sheet. Continue the process until all the custard is used.

Place the baking sheet in the center of the preheated oven. Bake until golden brown, which should take 30-35 minutes. Let cool completely 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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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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 Greek Wedding Bread (Lefkaditiko Psomi tou Gamou) Recipe Ingredients:

• 1/2 cup warm water
• 3 tablespoons honey
• 1/2 teaspoon dry yeast
• 1 tablespoon fennel seeds
• 2 tablespoons anise seeds
• 1 teaspoon coriander seeds
• 1/2 recipe dough starter
• 3 cups all-purpose flour
• 1/4 cup Greek olive oil
• 1 large egg
• 1 teaspoon salt
• 2/3 cup cold water
• All-purpose flour, as needed

How to Make Greek Wedding Bread:

Mix the water, honey, and yeast in a small bowl and let stand until the yeast starts to bubble. Grind the fennel, anise, and coriander seeds together in a spice grinder.

Add the dough starter, flour, olive oil, egg, yeast mixture, ground spices, and salt to a food processor and pulse until ingredients are combined. Slowly add water and pulse until a ball of dough starts to form. Transfer dough to a large mixing bowl that has been oiled, cover with plastic wrap, and let the dough stand until doubled in size. This should take up to two hours.

Remove the plastic wrap and punch down the dough. Sprinkle a clean work surface with flour and place the dough on top. Sprinkle the dough with a little flour and knead until smooth. Keep adding flour until the dough is soft and not sticky. This should take about an additional 1/2 cup of flour, but it could be more or less depending on how the dough feels.

Form the dough into a loaf shape and place it on a greased baking sheet. Let the loaf stand until it doubles in size. This should take about an hour.

Preheat the oven to 450 degrees Fahrenheit and place the baking sheet in the center of the oven. Bake the loaf for ten minutes and then lower the heat to 400 degrees Fahrenheit. Bake until the loaf is cooked all the way through and the top is golden brown. This should take 15 or 20 more minutes. Remove the loaf from the oven and let cool for at least 15 minutes before cutting into it.

**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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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 Style Fried Bread (Ladopsomo) Recipe Ingredients:

• 1 recipe Greek bread (psomi)
• Flour, for the work surface
• Olive oil for frying
• Sesame seeds, for sprinkling (optional)

Instructions to Make Greek Fried Bread:

Prepare the Greek bread dough as directed in the recipe. Let it rise according to the instructions and punch the dough down with your hand after it’s done rising. Knead the dough for a few minutes to release the air bubbles and separate into 8 sections.

Sprinkle flour all over a clean work surface and roll out each of the eight sections so that each section is 1/4 inch thick.

Fill a skillet with 3/4 inch of olive oil and heat it over medium heat. Add one dough round and cook for a few minutes until the bottom is a golden brown. Turn the dough over and cook for a few minutes. Each side should be a light golden brown. Repeat until all the dough rounds are cooked. Sprinkle each dough round with sesame seeds, if desired.

**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 Grilled Bread (Lathobrekto) Recipe Ingredients:

• 1 loaf Greek bread
• Greek olive oil
• 3 fresh garlic cloves, optional
• Dried Greek oregano, optional

How to Prepare Greek Grilled Bread:

Preheat the grill on medium or get the coals started if using a charcoal grill.

It’s best if the bread is at least a day old. Fresh bread doesn’t grill up as crisp as older bread.

Slice the bread into 1-inch thick pieces using a bread knife.

Brush each slice with olive oil on the front and the back. Lay each piece of bread on the hot grill.

Grill on one side for a few minutes until it starts to crisp. The grill marks should show but it won’t burn. Turn the bread over and cook for another few minutes.

Your goal is to make sure the bread is golden brown without burning it. You may need to flip it one more time on each side.

This step is optional. Once you remove the bread from the grill, sprinkle it with more olive oil and rub the garlic cloves on the top to give it a garlic flavor. You may also sprinkle the bread with Greek oregano.

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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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Figs, both dried and fresh, can be found all over Greece. Greeks don’t just eat them plain, either. They make delicious recipes such as Syka Gemista, which is often prepared on islands such as Lesbos and in other places in Greece. This dish is great by itself or served alongside ice cream or custard.

Greek Style Stuffed Figs (Syka Gemista) Recipe Ingredients:

• 1 1/4 cups ground walnuts
• 2 tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg (freshly ground is preferred)
• 1 pound dried figs

How to Make Greek Stuffed Figs:

Rinse the dried figs two days in advance and leave them on the countertop for two days to dry out.

When you’re ready to prepare the recipe, preheat the oven to 325 degrees Fahrenheit.

Add the walnuts, cinnamon, clove, and nutmeg to a medium bowl and stir until the walnuts are coated in the spices. Slash each of the figs with a knife and fill them with the walnut mixture. Pinch each fig closed with your fingers.

Place the figs slash-side down on a baking sheet. Place the sheet in the center of the oven and bake for thirty minutes, or until the figs are golden brown in color. Remove from the oven and let cool all the way through before serving.

If not eating right away, let the figs cool completely and place in an airtight container. They should could for several months if stored in this container away from heat and light.

**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 Bread Dough Starter (Prozymi Apo Palia Zymi) Recipe Ingredients:

• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 1/4 cups cold water

How to Make Greek Bread Dough Starter:

Add the warm water and yeast to a small bowl and whisk gently with a fork. Let stand until the mixture becomes frothy. Add the flour and salt to a food processor and pulse once or twice until combined. Add the yeast mixture and cold water and pulse until a sticky dough-ball forms. Let the dough stand int he food processor for about fifteen minutes.

Remove the dough from the food processor and place in a large, oiled mixing bowl. Cover the bowl with plastic wrap and let stand until doubled. This should take about two hours. Once it doubles, punch it down slightly and knead it for five minutes to release the air bubbles. Cover the dough with plastic wrap and store it in a cool place until it’s time to use it.

To Make a Simple Bread:

This is optional. You can opt to keep the starter in the refrigerator to use for another recipe.

This recipe is enough to make two loaves of bread. When it’s time to make the bread, knead the dough with enough flour to make it smooth and elastic with no stickiness. Form the dough into two loaf shapes and place on two oiled baking sheets. Let stand until the loaves double in size.

Preheat the oven to 350 degrees Fahrenheit and bake the laves in the center of the oven until they are golden brown in color. This should take 30-40 minutes. You’ll know the bread is cooked when you tap on each of the loaves and they sound hollow.

**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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Christopsomo

Greek Christmas Bread (Christopsomo) Recipe Ingredients:

• 1/2 cup warm water (108 – 112 Degrees Fahrenheit)
• 1 package active dry yeast
• 1/3 cup plus 1 tablespoon granulated sugar
• 6 tablespoons butter, softened to room temperature
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons aniseed, crushed (or mahleb, if you have it)
• 1/2 teaspoon salt
• 1 large egg white, lightly beaten

Instructions to Make Greek Christmas Bread:

Add water, yeast, and 1 tablespoon of the sugar to a medium sized bowl and stir gently with a wooden spoon. Let sit until the mixture starts to foam, which should take about ten minutes.

Add butter and eggs to the yeast mixture and beat on medium speed using an electric mixer until the ingredients are well combined. Slowly beat in the rest of the sugar, salt, 1 cup of the flour, and the aniseed until well combined. Turn off the mixer and stir in the remainder of the flour with a wooden spoon or your hands until dough is smooth and isn’t sticky.

This is important. The flour amounts are not exact. Please, hold back on the flour. Only add the if you think the dough can handle it. Multiple things can impact how much flour will go in the dough. You might need more or less than what is listed. We’ve gotten close, but you’ll have to trust your judgment. The dough shouldn’t be dry and crumbly, it should be moist without being sticky. It is better to leave it a bit sticky at this stage before rising. You could always add a tiny amount of more flour when you knead it the second time.

Knead for five minutes in the bowl. Spray a large bowl with cooking spray and add the dough. Spray the top of the dough with cooking spray and cover it with a towel. Let the dough rise until doubled, which should take about two hours.

Punch down the dough to let out the air. Let stand for five minutes and then knead again for about three minutes to release the air bubbles. Form the dough into a loaf, spray a baking sheet with cooking spray, and place the dough on the sheet. Let stand for about an hour on the counter, or until the size of the loaf doubles.

Preheat the oven to 350 Degrees Fahrenheit. Brush the loaf with the whipped egg white. Place in the center of the oven and cook for 35 minutes, or until the loaf is 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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Ingredients for Founouropita:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 3/4 cup Greek olive oil
• 1 teaspoon vanilla extract
• 3/4 cup orange juice
• 1/4 cup Greek Brandy
• 1/2 cup chopped walnuts
• Powdered sugar, for sprinkling

How to Make Greek Cake For Lost Things (Fanouropita):

Preheat the oven to 350 degrees Fahrenheit.

Spray a 12-inch round cake pan with cooking spray.

Add the flour, baking powder, cinnamon, and sugar together into a large bowl and whisk together until well combined.

Whisk in the olive oil, vanilla, orange juice, and brandy and whisk until smooth.

Stir in the walnuts using a wooden spoon.

Pour the batter into the round cake pan. Place the pan in the center of the oven. Bake until toothpick inserted in the center comes out clean. This should take 30-40 minutes. Let cool in pan for ten minutes before turning over onto a cooling rack. Sprinkle cake with powdered sugar 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 Style Flatbread with Sesame Seeds (Lagana) Recipe Ingredients:

• 1 recipe Greek bread
• 1 tablespoon Greek honey
• 2 tablespoons water
• 3 tablespoons sesame seeds

Directions for Lagana – Greek Flatbread:

Prepare the dough for Greek bread as directed in the recipe. Let the dough rise in a bowl as the recipe directs. Punch the dough down and knead according to the instructions in the recipe.

Spray a baking sheet with cooking spray.

Roll the dough using a rolling pin into a long, rectangular shape (approximately 9 inches x 13 inches) and place on the baking sheet. Poke the dough with your fingers so that it makes an indentation. Make sure your fingers don’t go all the way through. Let stand on counter until the dough doubles.

Preheat the oven to 350 degrees Fahrenheit.

Mix honey and water together in a small dish and brush the dough all over using a pastry brush. Sprinkle with sesame seeds and place the baking sheet in the center of the oven. Bake for 30-40 minutes or until 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.

The post Recipe for Greek Style Flatbread with Sesame Seeds appeared first on .

Karidopita Recipe Ingredients:

• 1 cup mazola or canola oil
• 1.5 cups sugar
• 1.5 cup chopped walnuts
• 4 cups flour (use gluten-free if following a gluten-free diet)
• 1/2 cup golden raisins
• 1/2 cup dark raisins
• 2 cups water
• 1/2 cup cognac
• 1/2 tsp cinnamon
• 1/2 tsp clove
• 1 zest of lemon
• 4 tsp baking powder

Syrup (optional):

• 2 cups sugar
• 2.5 cups water
• 1 small cinnamon stick

How to Make Greek Walnut Cake:

Preheat the oven to 350 degrees Fahrenheit.

Sift together dry ingredients in a large bowl. In a small bowl, mix wet ingredients.  Add wet ingredients to dry ingredients and mix well.

Grease a large baking pan lightly with oil. Pour in batter and bake in oven for 45 minutes.

When cake comes out and cools you can either sift powdered sugar on top to give a lighter sweetness to it, or make and pour the syrup on top.

To make the syrup, boil the water, sugar and cinnamon stick on low flame for about 20 minutes until the syrup slightly thickens. Strain the syrup and pour it on top of the cake.

** This recipe contains oil, so this recipe won’t be suited for a strict fast.

**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.

The post Recipe for Karidopita – Vegan Greek Walnut Cake appeared first on .

Greek Yogurt Cake (Yaourtopita) Ingredients:

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1 1/2 cups sugar
• 6 egg yolks, well beaten
• 1 cup (plain) Greek yogurt
• 6 egg whites

For the Syrup:

• 2 cups sugar
• 1 cup water
• Juice of 1/2 lemon

How to Bake Greek Yogurt Cake:

Preheat oven 350 Degrees Fahrenheit. Sift flour, baking powder, and baking soda into a large bowl. Set aside.

Add butter and sugar to a large bowl and cream together with the mixer set on medium speed. Beat in yolks one at a time. Beat in the dry ingredients and then the yogurt. Set aside.

Beat egg whites into a medium bowl until stiff and then fold it into the mixture using a rubber spatula. Pour batter into greased cake pan.

Place pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, depending on your oven and size of pan bake for at least 60 minutes or more. Let the cake cool in the pan for ten minutes, and then turn it over onto a wire rack to let it cool the rest of the way.

For the Syrup:

Prepare the syrup just before serving. Boil the sugar, water and lemon juice in a medium saucepan for 5-10 minutes. Pour immediately over the cake.

**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.

The post Recipe for Greek Yogurt Cake appeared first on .