View Full Version : Greek Dessert

06-05-2003, 11:10 AM
Hi everyone,

I am getting together with my girlfriends for our monthly dinner. The theme for this month is Greek. Does anyone have any good Greek Dessert recipes? Something not too fattening?

Thanks a lot,


06-05-2003, 11:22 AM
How about rolled baklava from CL 7/01. This is what we made our our greek supper club

06-05-2003, 11:37 AM
Here's a couple others I found on the net. These are a bit different from baklava and show a different area of Greek cuisine.



Let me know, if you use either of these, if it was good.


06-05-2003, 02:51 PM
Maybe a karithopita, which is Greek walnut cake?

06-05-2003, 03:01 PM
And just in case Gail's suggestion appeals to you... I just happen to have a recipe she suggested on another thread to offer you :D

(Walnut Cake)

3/4 cup sugar
1/2 cup honey
1 cup water
4 to 5 whole cloves
1 tablespoon strained fresh lemon juice
2 1/4 cups finely ground walnuts
3/4 cup finely crushed zwieback biscuits
1/4 cup sifted, all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon grated orange rind
5 1/3 tablespoons butter (interesting amount!)
1/4 cup sugar
4 eggs, separated, plus 2 egg whites
1/4 cup milk

1. TO PREPARE SYRUP: In a heavy saucepan, heat the sugar, honey, and sauce over medium heat. When the sugar is dissolved, add cloves and simmer uncovered for 5 minutes. Stir in lemon juice just before removing from heat. Remove cloves, remove pan from hat, and cool completely.
2. Preheat oven to 350F. Lightly butter a 9 or 10-inch round springform pan.
3. TO PREPARE CAKE: In a medium-size bowl, stir together walnuts, zwieback crumbs, flour, baking powder, cinnamon, cloves, and orange rind and set aside until ready to use.
4. In a medium-size bowl and using an electric mixer set at high speed, beat butter and sugar until light and fluffy. Add 1 egg yolk at a time and beat well after each addition. Beat in half the nut mixture. Beat in milk, a tablespoon at a time, using only enough to keep the mixture moist.
5. Using an electric mixer set at high speed, beat egg whites (including the two additional whites) until firm peaks form and egg whites are stiff. Quickly fold egg whites and remaining nut mixture into batter so that all ingredients are evenly and rapidly blended. This is best done by hand. Pour the mixture into prepared springform pan and bake for about 40 minutes, or until the karythopitta is dark golden brown and a cake tester inserted in its center come out clean.
6. Remove pan from oven and place on a wire rack. Pour the cool syrup over the hot cake, cover it with a cloth, and let it cool in pan. Cut into diamonds or wedges and serve. Store either refrigerated or at room temperature, covered.

Yield: 8 to 10 servings

__________________________________________________ _

There's also this terribly LOVELY recipe (though it's not light):

(Custard-filled phyllo)

4 to 8 tablespoons melted butter
1 pound commercial phyllo pastry
Ground cinnamon (optional)

2 cups sugar
1 cup water
1 cinnamon stick
5 to 6 whole cloves
1 tablespoon brandy
1 tablespoon strained fresh orange juice
1 teaspoons strained fresh lemon juice

1 cup sugar
1 cup fine semolina flour
6 cups milk
1 tablespoon brandy
3 whole eggs, at room temperature
1/2 teaspoon orange rind

1. Clarify butter: Place butter in a small saucepan and heat slowly over low heat. Remove pan from heat and cool for 2 to 3 minutes. With a spoon, skim the milky foam from the top of the butter and discard foam. Pour the remaining clarified butter into a bowl and set aside until ready to use.
2. To prepare syrup: In a large saucepan, combine sugar and water and heat over medium heat until sugar is dissolved. Add cinnamon stick and cloves. Bring mixture to a boil and simmer for 10 to 12 minutes, stirring slowly and constantly with a wooden spoon. Remove the saucepan from the heat and immediately pour in brandy, lemon juice, and orange juice. Set aside and let cool.
3. Preheat oven to 350F. Lightly butter and 9 x 12 x 3 inch baking pan.
4. To preheat filling: In a large saucepan, combine sugar, semolina, and milk and cook, stirring constantly with a wooden spoon, over medium-low heat for 15 to 20 minutes, until mixture is thick and creamy. It should not not appear gelatinous and should still be relatively liquid, although very thick. Two to 3 minutes before removing pan from heat, stir in brandy. Remove pan from heat and cool slightly.
5. In a medium-size bowl and using an electric mixer set at high speed, beat the eggs until pale and creamy. Quickly pour the eggs into the semolina mixture, along with the orange rind, and stir vigorously wood a wooden spoon. Let the semolina cool to tepid before using it.
6. Layer 6 to 8 sheets of phyllo pastry on bottom of prepared baking pan, brushing with ample butter between each layer. Spread semolina and milk mixture ovenly over phyllo andtop with 5 to 6 more pastry sheets, brushing generously with butter between each.
7. With a very sharp knife, gently score the top phyllo layers to form either squares or diamonds. Don't score the filling. Bake for about 45 minutes, or until phyllo is golden brown and semolina filling is set.
8. Remove baking pan from oven and immediately pour the cooled syrup over the pastry, making sure it's evenly spread. Let cool and serve sprinkled, if desired, with ground cinnamon.


(From: The Food and Wine of Greece)

Chocolate Rose
06-05-2003, 04:24 PM
Here's a really simple one:

* Exported from MasterCook *

Yogurt with Honey and Walnuts ~ 4 Pts.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup walnut -- halves
2 cups yogurt cheese -- *see Note
6 tablespoons honey

Heat a large skillet over medium heat. Add the walnuts and toast, shaking the pan often, until the nuts are fragrant, 6-7 mintues. Transfer the nuts to a cutting board; cool and coarsely chop.

Spoon the yogurt cheese in each of 6 bowls. Top each serving with the honey, then sprinkle with the toasted walnuts.

* To make 2 cups yogurt cheese, spoon 32 ounces of plain nonfat yogurt into a coffee filter or a cheesecloth -lined strainer; set over a bowl and let stand in the refrigerator 2 hours or overnight. Discard the liquid. Serving size - 1/3 cup yogurt with 1 tablespoon honey and 1 tablespoon walnuts.

"Yiaourti, Greek yogurt, is distinctively thicker, creamier, and fattier than our American counterpart. Yet we mimicked the richer taste and consistency with homemade yogurt cheese."
"Greek Diner Delights"
"Weight Watcher's "Take-Out Tonight""
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 6g Fat (25.0% calories from fat); 12g Protein; 31g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : Use plain, not vanilla-flavored, yogurt for the most successful results.

Nutr. Assoc. : 0 0 0

06-05-2003, 05:11 PM
Thanks, Lori. I looked for it and couldn't find it. (Forgot that book has a different spelling!)

06-05-2003, 05:29 PM
I've made this, it's from the Moosewood Restaurants Book of Desserts. It's very good!

* Exported from MasterCook *

Greek Walnut Yogurt Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole walnuts
1/4 cup butter -- at room temperature
1/2 cup sugar
1 large egg
3/4 cup plain yogurt
freshly grated peel od 1 lemon -- (about 1 tablespoon)
1 tablespoon freshy grated orange peel
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
juice of 1 lemon
juice of 1 orange
1/2 cup sugar
1 1 inch cinnamon stick

PREHEAT THE OVEN to 350. Butter the nonreactive baking pan.

TOAST THE WALNUTS until fragrant (Page 364), chop finely, and set aside.

IN A LARGE mixing bowl, use an electric mixer to cream together the butter and sugar. Add the egg and yogurt and beat until smooth. Add the grated citrus peels, cinnamon, salt, and flour. Sift in the baking powder and baking soda. Mix until the dry ingredients are evenly moistened and then stir in the chopped walnuts.

POUR THE BATTER Into the prepared pan and bake for about 25 minutes, until the cake is brown and a knife inserted into the center comes out clean. Remove from the oven and cool on a rack for 5 minutes.

WHILE THE CAKE cools, place all of the syrup ingredients in the saucepan. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, until slightly thickened.

WITH A SKEWER, Pierce the still warm cake through to the bottom in several places and pour the hot syrup slowly over it, allowing the syrup to soak into the cake. Serve the cake directly from the pan or transfer it to a serving plate once it has absorbed the syrup.

""Moosewood Restaurant Book of Desserts""
""1997 Vegetable Kingdom""
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 7g Fat (35.3% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : This moist, dense cake is quite tart-sweet and a small piece will satisfy. Garnish the cake with colorful orange slices and serve with tea, coffee, dessert wine, or a strong cup of Greek coffee or demitasse.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0