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 

Traditional Melomakarona and Kourabiedes Recipes

Melomakarona and Kourabiedes are by far the most popular Greek sweets during the Festive Season and no Greek Christmas dessert table is complete without either.

Here are our traditional family recipes for both Melomakarona and Kourabiedes for you and your loved ones to enjoy. 

Happy Baking! 

Kourabiedes Recipe 

Ingredients 

Insights Greece - Traditional Melomakarona and Kourabiedes Recipes
Greece’s favourite Christmas sweets

– 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

Method 

-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.

Melomakarona Recipe

Ingredients 

-2 x cups olive oil

-1 x cup sugar

-1 x cup fresh orange juice

-zest of 1 orange

-1 x tablespoon vanilla sugar

-4 x tablespoons Cognac

-1 x teaspoon baking powder

-1 x teaspoon baking soda

-2 x tablespoons ground cinnamon

-1 x tablespoon ground cloves

-1 x kilos self-raising flour

-150 grams fine semolina

-chopped walnuts for garnishing

For the syrup 

-3 x cups sugar

-1 x cup honey

-2.5 x cups water

-1  x cinnamon stick

Method

– In a large bowl add sugar and oil and whisk for about 7 minutes.
– In a small bowl add orange juice, Cognac, baking soda, baking powder and mix well.
– Pour the juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined
– Slowly add in flour and mix together.
– Knead the dough with your hands until the dough is soft and smooth.
– Begin making melomakarona into oblong shapes and place each piece on baking paper-lined trays.
– Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown.
– In the meantime to make the syrup add all ingredients into a saucepan and boil for 6 minutes.
– When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup.
– Place cookies on a serving platter and sprinkle with chopped walnuts.

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

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! 

Ingredients

–  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

Method

  • 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! 

Ingredients

  • 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

Method

  • 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) 

Benefits of Greek Yogurt With Walnuts and Honey 

Light and sweet, this super healthy combination of 3 amazing ingredients- Greek Yogurt, Walnuts, and Honey- is the perfect snack to satisfy at any time of day.

Most of us already know that these three ingredients consumed on their own provide good health benefits, but you can actually get more good stuff from them if you mix them together! This combination is not only beneficial for the body—it’s great for the skin as well!

Greek Yogurt

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Greek yogurt is packed with nutrients

If you’ve ever wondered what makes Greek yogurt different from the regular kind, Greek yogurt is strained to remove most of the whey. The result is a thicker, creamier yogurt with twice the protein content. A cup of Greek yogurt can help you meet the recommended dietary guideline of three daily servings of low-fat or nonfat dairy products.

Greek yogurt is also packed with probiotics, healthy bacteria that can help boost your immune system and decrease stomach issues. Another benefit of Greek yogurt is that it’s high in calcium, which is needed to build strong muscles and helps vital organs function.

Greek Honey

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Greek honey is rich in compounds

Various scientific research has revealed Greek honey is rich in compounds such as polyphenols, phenolic acids, and many more. Because of Greece’s great variety of flora – around 6,500 different types, of which 1,500 are endemic, textures and colours -there are many different types of honey with an exciting range of tastes and properties. The most commonly found varieties of honey one can find are Pine, Flower, Thyme, Chestnut, Orange, Sage, Eriki, Carob, and Mainalos Vanilla.

Health benefits of Greek honey include strengthening the immune system, it’s anti-inflammatory, supports digestion, and improves gut health, it’s high in B vitamins which help strengthen the nervous system and it’s also high in antioxidants. 

Walnuts 

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Walnuts are rich in omega 3

Walnuts originated in the Mediterranean and have been part of the Greek diet for thousands of years. These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods. Walnuts provide healthy fats, fibre, vitamins, and minerals and according to extensive research, eating walnuts may improve brain health and prevent heart disease and cancer. 

Walnuts are also a great source of vitamin B7, which is said to help hair and nails grow stronger and longer, as well as prevent hair loss. 

 

Preparing Greek Yogurt with Walnuts and Honey

(Serves 2)

Ingredients 

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Healthy all-day snack
  • 1 x cup Greek yogurt
  • 2 tablespoons crushed walnuts
  • 2 x tbsp honey, more or less to taste

Directions

Place the yogurt into two small dessert plates. Sprinkle crushed walnuts over the top of the yogurt. Drizzle with honey and serve. 
 
*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. 

Ingredients 

– 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)

Method

– 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) 

Top 7 Bougatsa Shops in Thessaloniki

The most famous sweet delicacy from Thessaloniki is bougatsa, a crispy pastry filled with semolina custard, and served sprinkled with icing sugar and cinnamon.

Beyond the traditional flavours, nowadays you can find bougatsa packed with a variety of cheese, meat, spinach, and chocolate. 

Greece’s co-capital is said to have more than 1,000 shops selling this famous pastry, so we’ve done the hard work for you and rounded up the Top 7 spots where you can savour a freshly baked bougatsa! 

Bantis

Insights Greece - Top 7 Bougatsa Shops in Thessaloniki

This is by far the local favourite, which first opened back in 1969. Serving traditional bougatsa, the store is currently run by Philippos Bantis, who was has taken over using his grandfather’s secret recipe. The filo is handmade and when you take a bite you will understand why there are huge crowds lining up to get their hands on a delicious piece! 

A: Panagias Faneromenis 33, Thessaloniki 

To Anoteron

Another family run business, Anoteron specialises in a  variety of bougatsa, including sweet and savoury options. Run by 2 sons and their dad- who has proudly served his loyal customers for over 50 years- this is the perfect spot to grab a Greek coffee any time of the day and sit back and enjoy every bite of this traditional pastry, which is made using a long-running family recipe. 

A:  Agiou Dimitriou 59, Thessaloniki

Serraikon 

Said to be the “Original Bougatsa Thessaloniki”, in 1952, Zacharias Pratsinakis opened the first “SERRAIKON” shop on Vasileos Irakleiou, where the store still stands today. Expanding with more shops since then, you can also head to Fragon 2, or at Markou Mpotsari 99 in the city, where you can choose from their range of cream, spinach, meat, and chocolate varieties. There are now also Serraikon stores in Athens, Germany, and the Netherlands! 

A: Vasileos Irakleiou 35, Thessaloniki 

Romfea 

Insights Greece - Top 7 Bougatsa Shops in Thessaloniki

With a steady stream of loyal customers who have been coming here for over a decade, Romfea’s is well-known throughout the city, thanks to its unique take on the recipe. This version uses confectionery cream rather than traditional semolina custard, which has become a favourite for many. 

A: Venizelou 56 and Ioustinianou 13, Thessaloniki

Bougatsa Giannis

The tiny street where Giannis’ is located is filled with locals who wait in line for one of their famous pastries or pies. Apart from the traditional semolina custard version, they are also known for their chocolate-filled bougatsa and mince pastry for those who prefer a savoury treat. Normally open till 3 am (for the night owls) at the moment they are also offering delivery service. 

A: Mitropoleos 106, Thessaloniki 

Estrella

Insights Greece - Top 7 Bougatsa Shops in Thessaloniki

This all-day cafe is famous for its “bougatsan,” a hybrid of the croissant and bougatsa. It’s essentially a croissant filled with traditional semolina custard; sprinkled with icing sugar and cinnamon. They also offer alternative options including a chocolate praline, fresh berries, and an ice-cream-filled bougatsan! 

A: P. Mela 48, Thessaloniki 

Bougatsa To Xryso Efpakria

With a flagship store in Serres (about an hour from Thessaloniki) you will find this chain store all over the city, where you can taste one of their five varieties, which come in sweet and savoury options. The key to their huge success is the handmade filo and you don’t have to look far to find them as To Xryso stores can be found at shopping centres, airports, and other major cities all over Greece. 

A: Dim. Gounari 27, Thessaloniki 

Featured image by Alkis Kaloudis © (Copyright) 

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

Method

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

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Top Five Sweet Greek Delicacies to Try During Christmas

In Greece, Christmas is one of the most important holidays; it’s the season that brings families together. Sharing stories from the past, eating, drinking and, of course, enjoying local delicacies.

There are many traditional recipes for Christmas dishes in Greece and even more different versions for each one of them, depending on the region. What they all have in common though, is the love the masterminds behind them put into them while cooking. And by masterminds, I am referring to the amazing Greek people who pour their heart and soul into their recipes.

I narrowed down the list by including only desserts – I am a sweet tooth; it’s more than obvious, I guess. So get inspired and enjoy!

Melomakarona

One of my favorite desserts of all time and a reason to expect Christmas. These delicious cookies are a combination of cinnamon, orange and honey, dipped in syrup once baked and topped up with sprinkled nuts. Some people stuff them with nuts or add chocolate as well. However, the traditional recipe is by far the best.

Kourabiedes

Another dessert saying that Christmas is around the corner! Kourabiedes are shortbread cookies, usually made with nuts and dusted with icing sugar. A truly mouthwatering experience!

Both melomakarona and kourabiedes are never absent from any house in Greece during the festive season. Just a friendly reminder: remove them from easily accessible areas; you will not resist eating them all in one go!

Diples

Diples means “folded,” and it’s a dough folded, covered with honey, cinnamon, and walnuts.

Christopsomo

A very popular Greek tradition, “christopsomo” means “Christ’s bread”. It’s a loaf of bread, made with pure and fine ingredients and offered with nuts or honey.

Vasilopita

The New Year’s Day cake contains a coin, which brings good luck to the one who finds it in their slice. There are many vasilopita recipes, and it’s usually sweet to symbolize the happiness of the new life.

Enjoy!

Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
Vasilopita @akispetretzikis

Cover image Akis Petretzikis

Homemade Melomakarona Recipe

Melomakarona are traditional Greek Christmas spiced cookies that are moist, syrupy and extremely flavoursome.

Here is our family recipe, which not only tastes great but will leave your kitchen smelling amazing!

Happy Baking!

Ingredients 

2 x cups olive oil

1 x cup sugar

1 x cup fresh orange juice

zest of 1 orange

1 x tablespoon vanilla sugar

4 x tablespoons Cognac

1 x teaspoon baking powder

1 x teaspoon baking soda

2 x tablespoons ground cinnamon

1 x tablespoon ground cloves

1 x kilos self-raising flour

150 grams fine semolina

chopped walnuts for garnishing

For syrup 

3 x cups sugar

1 x cup honey

2.5 x cups water

1  x cinnamon stick

Method

– In a large bowl add sugar and oil and whisk for about 7 minutes.
– In a small bowl add orange juice, Cognac, baking soda, baking powder and mix well.
– Pour the juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined
– Slowly add in flour and mix together.
– Knead the dough with your hands until the dough is soft and smooth.
– Begin making melomakarona into oblong shapes and place each piece on baking paper-lined trays.
– Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown.
– In the meantime to make the syrup add all ingredients into a saucepan and boil for 6 minutes.
– When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup.
– Place cookies on a serving platter and sprinkle with chopped walnuts.

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

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!

Ingredients 

– 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

Method

– 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) 

Traditional Diples Recipe

Diples are a traditional Greek sweet, served mostly at celebrations including Christmas, engagements, weddings and baptisms. 

They are thin sheets of handmade dough- folded and fried into a crispy pastry that’s then  dipped in honey and dusted with walnuts and cinnamon!

Ingredients

– 2.5 x cups of all purpose flour

– 3 x eggs

– 4 x tablespoons of Brandy

– 1 x tablespoon baking powder

– 2 x tablespoons sugar

– Vegetable oil for frying

For syrup 

– 1 x cup of honey

– 1/4 x cup of sugar

– 1 x cup of water

To garnish 

– Finely chopped walnuts

– Ground cinnamon

Method 

– Mix the flour with baking powder in a bowl and place a hole in the middle of the mixture.

– Whisk the eggs with sugar and brandy in a separate bowl for a few minutes and then add it into the centre of the flour.

– Knead your dough until it becomes smooth but slightly firm.

– Cover with plastic cling wrap and allow to sit for half an hour.

– Mix the dough slightly again with your hands.

– Divide the dough into small balls (about the size of an apple) and begin rolling them out on a floured surface until it becomes a thin pastry.

– Start cutting the pastry into rectangle pieces (approximately 12cm x 6cm)

– Add oil into a deep fry pan and allow to heat.

– Carefully place your dough sheet (one at a time) completely into the oil and using a set of tongs and a fork (or you can use 2 forks) quickly fold it three times to form a rolled shape (as pictured).

– Repeat this process until all your sheets of dough have been fried.

– To make the syrup, add honey, sugar, and water into a large pot and bring to a boil. Simmer for 10 minutes.

– Dip your Diples in the hot syrup and toss them a few times to coat them entirely with the syrup.

– Repeat until all the Diples have been dipped in the syrup.

– Sprinkle with finely chopped walnuts and ground cinnamon.

– Diples may be served immediately or you can store them in an airtight container in a cool dry place for up to a week.

*Recipe & Images by IN+SIGHTS GREECE