In need of Greek Dessert Recipe
Ekmek (has a pastry cream layer and a kataifi layer) and Kopenhai would be two less common Greek desserts that are showstoppers. Millefay (the Greek version of Millefeuille, but not quite so refined imho) might be another option if you want a creamy dessert.
Or bite-sized Koks- little pastry cream filled cakes with a chocolate glaze on top (like a decadent version of a Boston cream donut).
Second the idea of Loukamades- almost everyone I've met loves loukamades- bite-sized donuts drizzled with warm honey/syrup and sprinkled with cinnamon.
Any dessert with figs or dates. Either roast figs in some liqueur, then serve them in pretty dishes with creme fraiche, or, a fig struedel in phyllo with dollops of goat cheese. Date or fig pudding with honey drizzle on top
Kataife — great cookies made with shredded wheat, honey and lots of walnuts.
Baklava — my favorite is made with pistachio
Loukoumades — cool little fresh doughnuts, perhaps serve them with a custard (like Thomas Keller’s "Coffee and Doughnuts” at Per Se and the French Laundry
Pagoto Crema — Greek vanilla ice cream made with milk and whipping cream. Serve with toasted nuts, dried fruits, drizzle of honey. Or you could this plain with the Kataife cookies.
One quart whole milk
3/4 cup semolina
vanilla to taste
3/4 cup sugar
3 tbsp butter
1 lb phyllo pastry
1/2 lb. unsalted butter
2 Cups water
2 cups sugar
slice lemon peel
1 tsp lemon juice
splash of brandy (courvoisier or metaxa)
Bring the milk to a boil. Add semolina stirring constantly until it thickens like cream of wheat. Beat the eggs, sugar and vanilla together until thick and creamy. Remove pan with semolina from heat and stir in the egg mixture, whisking constantly. Add 3 Tbsp butter and mix. Allow mixture to cool stirring occasionally to prevent a skin from forming.
Butter a rectangular pyrex pan, about 9x13, and line with half of the pastry, buttering each sheet with melted butter. Spread the semolina evenly over the pastry, cover with remaining pastry, buttering one sheet at a time. With a sharp knife ( electric knife is better) cut the surplus pastry off the edges and score the top layers into triangular slices.
Brush the top with butter and bake at 375 for 35-40 minutes. In the meantime, make the syrup:
boil sugar, water, lemon jiuce and lemon peel until syrupy(leomn peel should be candied when the syrup is just right). Add a splash of brandy to taste. Pour the syrup over the galactoboureko when it is hot from the oven. This is best made on the day it is to be served as it get soggy after that.