Where to Find the Best Classic Greek Desserts in Athens

Greece is home to some of the most delicious homemade, traditional and mouthwatering desserts and here we share where to find the best classic Greek desserts in Athens!

If you are in the Greek capital searching for feel-good classics that still delight, here are five of the city’s most unmissable patisseries (some have been around for more than a century) where you can taste the best Galaktoboureko, Ekmek, Baklava, and more authentic Greek desserts! 

Varsos (5 Kassaveti 5, Kifissia)

This classic confectionery store in Kifissia originally opened in 1892 in the centre of Athens as a sugar and dairy shop and moved to the north in 1922. Hardly having changed in terms of décor and selling chocolate and nut-stuffed croissants that the Prince of Wales was a fan of, “authentic” Varsos has it all. The retro café-pastry shop on Kassaveti Street is an essential stop for its meringues, cream puddings, fruit leather, jams, flaky cheese pie, galaktoboureko, kaimaki, and other ice creams- and lots more!   

Konstantinidis (22 stores throughout Greece)

In 1920, Gregorios K. Konstantinidis set up the chain’s first confectionery shop, and five years later his sons brought it to Greece. Since 1954, when the family created its own recipes, Konstantinidis has become a synonym for eclairs and millefeuille, which to this day remain their most famous desserts. Nowadays, apart from the classic recipe with vanilla cream, two variations are offered: with chocolate and mixed. 

Hara (339C Patission Street, Ano Patissia)

The famous Patissia patisserie first opened in 1969 and immediately became famous for its excellent quality ice cream – especially the “Chicago” ice cream (one scoop chocolate and one vanilla ice cream, topped with whipped cream, chocolate syrup and a cookie). The recipe has remained the same for 49 years. So have the quality ingredients such as fresh milk from farms in Parnitha, Kilkis and Trikala. The store’s other desserts include the sari Kadai Kifi and the ekmek, either with kaimaki ice cream or in the “Guzel” version.

Afoi Asimakopouloi (82 Harilaou Trikoupis, Athens)

This is one of the oldest pastry shops in town, as it has been operating since 1915. The former dairy shop of Charilaou Trikoupis has evolved into one of the most famous confectionery shops in Athens with a wide range of sweets. Nowadays, the business is run by the third generation of owners. Regular patrons recommend you try the handmade chocolates and ice cream (also handmade), luscious pastries and fluffy cakes, traditional brioche and rich chocolate mousse.

Kosmikon (Avenue. Ionia 104, Agios Nikolaos, 102 Ag. Alexandrou Street, P. Faliro, 34 Halandriou Street)

This is the oldest sweet intersection between Greek and Turkish pastry making. It serves perhaps the best galaktoboureko in Attica, but the baklava and other syrupy sweets have also got a huge fan base by now.

Main Image by Varsos 

Homemade Galatopita Recipe

Galatopita is a delightful and creamy Greek custard pie made with milk and semolina. It’s similar to galaktoboureko- but so much easier to prepare as there is no filo pastry involved; we can guarantee you it tastes just as good! There are many versions of this recipe, however, ours includes a syrup that creates a lovely caramelised finish! 


–  60 x grams unsalted butter

–  4 x cups milk

–  1 x cup semolina

– 1 x cup sugar

–  4 x eggs, lightly beaten

–  2 x tablespoons vanilla sugar

– 1 x tablespoon fresh lemon juice 

– Cinnamon sugar for dusting (optional)

For the syrup:

– 1 x cup water

– 1  x cup sugar

– 1/2 x lemon juiced


  • Preheat oven to 180 degrees C and lightly grease a 9 x 12-inch baking dish.
  • In a large saucepan heat, the milk with butter until it boils, stir frequently.
  • Add sugar, beaten eggs, semolina, and lemon juice and whisk continuously until the mixture slightly thickens – about 10 minutes.
  • Pour the mixture into greased baking dish and bake for 40 minutes. 
  • While custard is baking, boil water and sugar and lemon juice in a small pot, simmer uncovered for about 10 minutes- syrup should slightly thicken.
  • Take custard pie out of the oven and pour syrup over the entire custard. Place back into the oven and bake for an additional 10 minutes.
  • Allow the custard to cool and then dust with cinnamon sugar.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Loukoumades Recipe

Loukoumades are one of Greece’s most famous and loved desserts! Traditionally, these bite-size honey donuts are fried then drizzled with honey and dusted with cinnamon; however, you can also add crushed walnuts or pour some melted chocolate on top!  

Here is our recipe for the most delicious Loukoumades, that can be enjoyed any time of the day! 


  • 200 grams x all-purpose flour
  • 8 grams x dried yeast
  • 50 grams x cornflour
  • pinch of salt
  • vegetable or sunflower oil for frying
  • 1 x tablespoon honey, extra for drizzling
  • ground cinnamon for sprinkling
  • 280 ml lukewarm water


  • In a large bowl, mix yeast with lukewarm water. Add a tablespoon of honey and pinch of salt and stir. 
  • Slowly add flour and cornflour to a bowl and with a wooden spoon combine all ingredients well, until combined.
  • Cover the bowl and allow the mixture to sit for about 1 hour or until the batter expands to almost double the size. 
  • Fill frying pan a bit less than halfway with oil. Heat oil over high heat and test by dropping 1/4 teaspoon of dough into the oil. Once it turns brown, the oil is hot enough.
  • Turn heat down to medium and working in batches, use a teaspoon to drop spoonfuls of batter into the oil. 
  • Allow dough to expand into a fluffy round donut. They should become light, crispy and a nice golden colour. 
  • Place the spoon in a warm cup of water in between batches and dry off before placing in the next set of batter.
  • Turn and remove loukoumades with a slotted spoon when ready and place on a paper towel to absorb excess oil.
  • Transfer loukoumades on to a serving plate. Generously coat with honey and sprinkle with cinnamon.
  • Serve warm. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Rizogalo, Greek Rice Pudding Recipe

Rizogalo, Greek Rice Pudding is one of Greece’s most popular desserts among kids and adults alike. This creamy and delicious sweet can be served both warm and chilled, making it the perfect dessert all- year- round!


Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
Creamy Rizogalo
  • 1 x cup rice
  • 2 x litres full cream milk
  • 1 x cup sugar
  • 3 x tablespoons cornflour
  • 1 x teaspoon vanilla sugar
  • 1/2 x cup water
  • Cinnamon to garnish


  • Place milk, rice, and sugar in a saucepan and cook on high heat, constantly stirring ingredients with a wooden spoon.
  • Bring milk to a boil and add vanilla sugar. Continue stirring for a few minutes.
  • Lower heat to medium and allow to cook for around 40 minutes (stir constantly).
  • Add cornflour into 1/2 cup of water and stir until it dissolves.
    Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
    Perfect dessert year-round
  • Slowly add the dissolved cornflour into a saucepan and stir for a few minutes (if you see that the mixture is too runny- add another tablespoon of cornflour, or if too thick- add a drop of milk).
  • Place rice pudding into bowls and sprinkle with cinnamon.
  • Allow to cool for a few minutes and serve warm, or cover with cling wrap and place in the fridge for up to 5 days.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Recipe for Kydoni, Quince Spoon Sweet

Spoon sweets can be found all around Greece and every region tends to use its own type of fruit to make Glyko tou Koutaliou.

This recipe for Kydoni (quince) spoon sweet is a perfect dessert to have on hand for guests, as it can be served on its own or you can sprinkle some almonds or add a dollop of yogurt. 


– 1 x kilo quince

– 800 x grams sugar

– 2 x cups water

– 1 x teaspoon vanilla sugar

– 1/2 x lemon (juiced)

– 1/2 x tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)


– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim centre (the way you would an apple). Cut quince in slices and then into thin chunks.

– Add sugar and water to a large pot and allow to boil.

– Add quince, vanilla sugar, and cloves and stir with a wooden spoon for two minutes.

– Lower heat to medium-high and cook until the syrup is medium drip (about 1 hour). About two minutes before you turn off the heat, add lemon juice and Abaroriza leaves and give it a good stir. 

– Allow to cool for 30 minutes and place carefully into airtight sealed jars that have been sterilized and allow to cool completely before sealing.

(Can be stored in the refrigerator for up to 12 months). 

Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Vasilopita Recipe

Vasilopita is Greece’s traditional New Year’s cake that is cut when the clock strikes midnight. With a lucky coin inside, each family member is given a piece of cake and the person who receives the coin is said to have good luck for the rest of the year! 


  • 6 x cups sifted self-raising flour
  • 2 x teaspoons baking powder
  • pinch of salt
  • 3/4 x cup unsalted butter, softened
  • 2.5 x cups white caster sugar
  • 6 x eggs
  • 1 x orange (grind & juice) 
  • 1 x teaspoon vanilla extract
  • 2 x tablespoons cognac or brandy
  • Icing sugar for dusting 
  • Flaked almonds (optional) 


  • Preheat oven to 200 degrees Celsius
  • In a large bowl, combine the sifted flour, baking powder and salt.  Mix together with a whisk.  Set aside.
  • In another bowl whisk together the eggs, butter and sugar with electric mixer. Beat until well combined and smooth, approximately 3 – 4 minutes.
  • Then, add the orange rind and juice, vanilla extract and cognac/brandy.  Mix well.
  • Slowly add one cup of the flour to the bowl of the electric mixer. Mix well. Then, slowly add remaining flour.  Mix well, over low speed to prevent too much splattering.  When the ingredients have been combined, turn the speed to medium and continue beating for a another minute or two.  Your batter should be smooth and without any lumps.
  • Take a round (30cm) baking pan and grease the bottom and sides with butter.  Line the bottom of the pan with parchment paper.
  • Take a coin and wash it well.  Dry the coin and then wrap it in plastic wrap.  Set aside.
  • Pour the batter into the cake pan.  Smooth out the batter so it is spread evenly in the pan.  Using a knife, make an indentation in the batter and slip the coin in. Be sure that the coin does not poke out the top or bottom of the vasilopita batter. Smooth the top once again and add flaked almonds (optional).
  • Bake your vasilopita in the middle rack of your oven for approximately 60 minutes or until baked through and lightly golden on top. 
  • Allow to cool in the cake pan for about 5 minutes and then remove it from the pan and allow it to completely cool on a cake rack.  Once it is fully cooled, sprinkle the top with some icing sugar and serve.

Xronia Polla! 

Traditional Karidopita Recipe

Karidopita is a traditional Greek walnut cake drenched in a lush lemon syrup. It is by far one of Greece’s most popular cakes. Here is a delicious and authentic recipe for this syrupy sweet by popular Greek chef Giorgos Tsoulis. 

Ingredients (makes 10-12 pieces)

For cake

– 500 x grams plain flour 
– 500 x grams caster sugar
– 10 x eggs, room temperature
– 250 ml olive oil
– 50 grams baking powder
– 1 x tablespoon vanilla sugar
– 1/4 x teaspoon ground cloves
– 1 x tablespoon ground cinnamon
– 400 x ml full cream milk
– 300 x grams walnuts, crushed

For syrup

– 500 x grams caster sugar
– 1 litre water
– 50 x grams glucose syrup
– 2 x cinnamon sticks
– 1 x lemon, juiced


For syrup

-Place saucepan over medium heat, add water, sugar, glucose syrup, cinnamon sticks and lemons juice. Mix with a wooden spoon and allow to simmer for about 5 minutes. Once syrup has set, remove from heat and set aside to cool.

For walnut cake

-In a large metal bowl, pour the olive oil, milk, sugar, eggs and stir with hand whisk until the eggs are dissolved.

-Take a large pot and fill it halfway with water and transfer to medium/low heat, until it
starts to boil.

-Place metal bowl with the eggs on top and stir constantly with a hand whisk for 5-10 minutes, until fluffy.

-Remove from heat, add flour and mix with a plastic spatula.

– Add baking powder, cinnamon, cloves, walnuts and mix until well combined.

-Butter a round pan with a diameter of 35cm, and transfer mixture into pan. Bake it in a preheated oven in the middle rack at 180 degrees Celcius (air force oven) for 40-45 minutes.

-Once it’s ready, remove from oven and lightly piece the walnut pie creating small recesses with knife.

-Pour the cold syrup over the walnut pie , cut into pieces and serve.

For more delicious recipes by Giorgos Tsoulis, head to his website here

Follow Giorgos Tsoulis on his socials below




Kourabiedes Recipe

Kourabiedes are a traditional Greek Christmas biscuit packed with roasted almonds, fresh butter and garnished with layers of icing sugar. 

There are many variations and our delicious family recipe features lightly toasted almonds and a splash of Ouzo! The measurements below make around 60 biscuits and can be placed in airtight containers to retain their freshness for a few weeks.

Happy Baking!


– 500 x grams unsalted butter
– 1 x kilo self-raising flour
– 200 x grams caster sugar
– 2 x egg yolks and 1 egg white
– 1 x cup olive oil
– 3/4 x cup of Ouzo
– 200 x grams chopped almonds
– 1 x teaspoon baking powder
– 3 x cups confectionary sugar for dusting


– Spread chopped almonds on baking paper and place on a baking tray. Toast in the oven for about 10 minutes in a 150 degrees celsius oven or till lightly browned.
– Add butter to a small saucepan and melt over low heat.
– In a large bowl add melted butter with caster sugar and use mixmaster to mix until light and fluffy. Gradually add 1/2 cup of ouzo, olive oil, egg white, yolks and toasted almonds and mix all together for about 5 minutes on high speed.
– In another bowl, combine flour and baking powder. Slowly add flour mixture to butter mixture and blend until smooth.
– Roll about 2 tablespoons of dough into small balls and then start forming them into a crescent shape.
– Line baking trays with baking paper and place the biscuits on paper. Bake in a 180 degrees celsius oven for about 20 minutes.
– Allow biscuits to cool for about 5 minutes and then lightly drizzle some Ouzo on top of them.
– Place wax paper on your working bench and then sift 1 and 1/2 cups of confectionary sugar over the paper. Transfer the biscuits onto paper and then sift the remaining confectionary sugar on top.
– Allow to stand until completely cool and then store in an airtight container.

*Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Delicious Ravani Recipe

Ravani is a classic and delightful semolina cake soaked in a light lemon syrup.

There are so many variations of this dessert, with many adding rose water to their syrup while others use orange instead of lemon. Today we share our family favourite recipe that has been passed down over three generations.


  • 6 x eggs
  • 1 x cup caster sugar
  • 1 x cup fine semolina
  • 1 x cup self raising flour
  • 1 x tablespoon vanilla sugar
  • 4 x tablespoons full cream milk
  • 1 x tablespoon baking powder
  • 1 x lemon grind and juice
  • 1/4 cup pistachios (optional)

For the syrup

  • 3 x cups sugar
  • 2 x cups water
  • 1 x lemon for grind and juice
  • 1 x tablespoon honey


  • Preheat oven to 180 degrees celsius.
  • Grease a 28cm round or square tin and line with baking paper.
  • Beat the eggs and sugar with electric mixer for 5 minutes, or until they become light and fluffy.
  • Add milk, lemon grind, vanilla sugar and mix for a few more minutes. Slowly add flour, lemon juice, semolina and baking powder and beat for another few minutes. 
  • Place in baking tin and and bake for 35 to 40 minutes.
  • In the meantime, for the syrup add sugar, water, lemon juice, lemon grind and honey in a medium saucepan and simmer for 6 minutes.
  • When cake is ready, pour syrup over entire cake. 
  • Garnish with pistachios (optional).

Ekmek Kataifi Recipe

It’s world dessert day today! And to celebrate we are sharing our Ekmek Kataifi recipe. This is a popular Greek sweet featuring three layers of heaven- syrup drenched Kataifi (shredded pastry) on the bottom, homemade custard in the centre, and to top it off- a layer of fresh cream sprinkled with flaked almonds and pistachios!



375 x grams Kataifi (shredded pastry)

200 x grams butter, extra for greasing

For the syrup

3 x cups sugar

2 x cups water

1 x tablespoon lemon juice

1 x cinnamon stick

Insights Greece - Ekmek Kataifi Recipe

For the custard

6 x egg yolks

6 x cups full cream milk

1 x cup sugar

7 x tablespoons semolina

1 x tablespoon corn flour

1 x teaspoon vanilla sugar

For fresh cream

600ml thickened cream

2 x tablespoons icing sugar

1 x tablespoon pure vanilla extract

almond flakes & crushed pistachios, for garnishing


– Preheat oven to 170 degrees celsius.

– Tear apart kataifi pastry with your hands.

– Grease baking dish with butter and spread the kataifi over the base of dish, fluffing it up as you go.

– Melt butter and pour over kataifi. Bake for 25 minutes or until a very light golden colour. 

-Take out of oven and allow to completely cool.

-In the meantime to make the syrup, add all ingredients into a saucepan and bring to a boil. Cook for around 6 minutes or until it becomes syrup like in texture.

-Once kataifi has completely cooled down, pour over syrup. 

-To make custard, place egg yolks and sugar in a heavy saucepan and mix with a hand mixer until sugar has completely dissolved. Add in the corn flour, vanilla sugar, semolina and milk. Stir well and place on low heat and cook until mixture becomes thick and creamy. Stir constantly and make sure it doesn’t boil.

-Allow custard to cool down and then pour over the layer of kataifi and allow it to completely cool.

-At this point, you can place it in the refrigerator overnight and make the fresh cream the day after.

-To make the final layer, place cream, icing sugar and vanilla into bowl and mix with hand mixer until it becomes completely thick and stiff.

-Place over cooled custard and garnish with almonds and pistachios. Place in fridge until serving. 

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Classic Mosaiko Recipe

Mosaiko is a mouthwatering Greek “no bake cake” that will definitely become a favourite go-to recipe when entertaining- as it can be prepared a day ahead- making it the perfect dessert when hosting! 


  • 250 x grams Petit Beurre biscuits
  • 150 x grams unsalted butter, room temperature
  • 250 x grams dark chocolate, extra for garnishing
  • 110 x grams icing sugar
  • 200 x grams walnuts, chopped
  • 1 x cup full cream milk
  • 3 x tablespoons liqueur, of your choice


  • Cut dark chocolate into small pieces and place in a bowl.
  • Place milk in a small saucepan and bring to a boil.
  •  Pour hot milk into the bowl with dark chocolate and stir with a wooden spoon until the chocolate has completely melted. Set aside.
  •  Cut butter into a few small pieces and place in a large bowl with icing sugar. Whisk together with a hand mixer, till butter becomes fluffy and is well combined with icing sugar.
  • Crumble biscuits into butter mixture and also add walnuts and liqueur.
  • Pour over melted chocolate and combine all ingredients until chocolate has covered entire biscuits and walnuts.
  • Pour mixture into a cling wrap lined rectangle baking tin and cover entire cake with cling wrap.
  • Place in fridge (not freezer) for 4 hours to set.
  •  Take out of fridge and place on serving plate.
  • Grate dark chocolate pieces on top of cake and serve.

*Recipe and Image by IN+SIGHTS GREECE © (Copyright)

Recipe for Grape Spoon Sweet

Glyko tou Koutaliou (spoon sweet) is Greece’s traditional homemade fruit preserve that is served after a meal or with coffee.

It can be stored for months in sterilised jars, which means you always have a delicious homemade treat on hand.

You can make it using quince, pear, lemons, and other fruit. Here we share my mum’s grape sweet spoon recipe, which tastes amazing on its own or you may prefer to pair it with a dollop of vanilla bean ice cream, yoghurt, or flaked almonds.


1 kilo seedless grapes (red or white)

500 grams white sugar

1/2 cup of water

1/2 lemon, juiced

2 x leaves of Arbaroriza (lemon geranium)


-Remove grapes from the stem and wash thoroughly. Dry and set aside.

-Place sugar and water in a large pot over high heat and bring to a full boil (about 10 minutes).

-Add your grapes and allow to simmer. Add Arbaroriza leaves and reduce heat to medium and cook for about an hour, uncovered. Stir occasionally.

-After about an hour, when the syrup has thickened, add the lemon juice and stir. Cook for another few minutes.

-Allow to completely cool.

-Spoon into sterilised jars with airtight lids and store in a cool place.

Insights Greece - Recipe for Grape Spoon Sweet

Images by IN+SIGHTS GREECE © (Copyright)