Karydopita – Greek Walnut Cake

Karydopita is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup. Its name is a compound word which derives from “karýdia” (Greek for walnuts) and “pita” (Greek for pie)
There are several variations of the dish, with unique ingredients used in both the syrup and cake. Some common additions include, but are not limited to, orange zest, cloves, brown sugar, and spiced rum or cognac.

Fluffy and extra syrupy! A mouthwatering Greek walnut cake recipe, scented with the aromas and blends of cinnamon and grounded clove.

Diples- Greek Fried Pastries

dessert from the Peloponnese, made of thin sheet-like dough. The dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in syrup.
Traditionally, warm honey is used in place of syrup, and the diples are sprinkled with chopped nuts and cinnamon.
Diples can be made in different shapes, of which the most common are bow ties and spirals.
Diples are a typical dessert in the Peloponese and are also served at weddings and at New Year’s celebrations.

Greek bougatsa

Spiral Custard Phyllo Pastries.
Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.

Bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon.

Most modern bougatsa is made with machine-made phyllo, but some cafes and bakeries selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece.