The whole preparation of the recipe will last only 10 minutes (plus some extra time to cool the bars). It is a perfect vegetarian and vegan snack that will also be great for Lenten season.

Greek Honey sesame bars (Pasteli) ingredients

In this Greek Pasteli recipe I use sesame seeds and honey, which are the main ingredients. But feel free to experiment with different kind of nuts that you like, such as almonds and pistachios or even a mix of other nuts and sesame seeds.

I also add some lemon zest to give more flavour and freshness, but you could omit it all-together or replace it with orange zest. You could also try adding even a pinch (not too much) of ground cinnamon and/or clove. So try experimenting and find the combination that suits your taste better!

The main ingredient that is characteristic for Greek honey bars is honey. Honey gives Pasteli its unique texture and taste. It will be great if you could find some good quality Greek thyme honey! And also add a pinch of salt to lift the flavour. Regular salt will be ok, but using a pinch of Cretan sea salt blossom will be a wonderful addition.

How to caramelise the honey surup for your Greek Honey sesame bars (Pasteli)

Your honey needs to boil at the right temperature for the right amount of time in order for it to solidify and turn into caramel when cooled down. There are two ways to achieve this.

1. You can use a thermometer – when the boiling honey reaches 125C/260F the honey is ready and caramelised
2. Alternatively you can do it the traditional way without using a thermometer. Take a small teaspoon of honey – syrup and drip it in a bowl of cold water. After a few seconds, when it has cooled down, form it into a small ball. Take it out of the water and tap it on your work surface. If it sounds solid it is done!

So go ahead try out making your own Greek honey and sesame bars and don’t forget to sent us your comments and photos on the comment section below!

Greek Honey Sesame bars (Pasteli recipe)

(620 votes, average: 4.80 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 0 min
• Cook Time: 10 min
• Total Time: 10 minutes
• Yield: 20 pieces
• Category: Dessert
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

The ancient Greek version of a power bar is “Pasteli”! Greek honey sesame bars is a snack made from honey and sesame seeds in only 10 minutes!

---

Ingredients

• 220g honey (7.5 oz.)
• 220g sesame seeds (7.5 oz.)
• a pinch of salt
• zest of 1 medium sized lemon

---

Similar recipes you may like!

• 

  Greek Yogurt with Honey and…

• 

  Greek Sesame Bread rings recipe…

• 

  Greek Halva recipe (Semolina…

• 

  Fried Feta with Honey and Sesame…

---

Instructions

1. To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown). Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot. Alternatively you can spread the sesame seeds in a pan and toast them in the oven at 180-190C (375F).
2. In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don’t have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done.
3. Its now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula.
4. Remove the pan from the heat, add the lemon zest and stir.
5. Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon.
6. Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.

---

Keywords: Greek honey sesame bars, Honey bar, Pasteli recipe

The post Greek Honey Sesame bars (Pasteli recipe) appeared first on My Greek Dish.

Greek cheesecake recipe – A little history

A lot of speculation abounds for the origin of the authentic cheesecake recipe, which in some cases it is claimed to be Greek. Being Greek myself and a cheesecake addict I would love to claim that too, but the truth is that even though cheesecake is a staple in every Greek household, I couldn’t be sure about its origin.

The fact is, that because cheesecake has been around for so long, and in so many different variations, the exact origin may be difficult to track.

Cheesecake is believed to have originated in ancient Greece. Historians say cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. Greek brides and grooms were also known to use cheesecake as a wedding cake. The ingredients and recipe was pretty simple: flour, wheat, honey and cheese were formed into a cake and baked.

That being said, the one fact that is indisputable is that cheesecake is delicious and the rest is history. So instead of fighting over its origin, lets get started preparing your own homemade no bake Greek style cheesecake with this super easy cheesecake recipe!

Greek cheesecake recipe – Variations

Cheesecakes can be find in many variations. It may be baked or unbaked (usually refrigerated). The bottom layer (if there is one) often consists of a crust or base made from crushed biscuits or cookies, crackers, pastry, or sponge cake.

In most cheesecakes recipes sugar is added along with other ingredients for the cream and is topped with whipped cream, fruits or fruit sauce, chocolate syrup, nuts etc.

For this Greek cheesecake recipe we tried to keep it simple and to search for the most popular version served in Greece. So, for the base of this no bake Greek style cheesecake recipe we used crushed digestive biscuits and melted butter and for the cream we used cream cheese and whipped cream, Greek yogurt and honey. For the topping we used jam (choose your favorite). Enjoy!

Find out how to make Greek yogurt from scratch with my super easy recipe!

Greek style no bake cheesecake with yogurt

(566 votes, average: 4.67 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Total Time: 20 minutes
• Yield: 12 portions
• Category: Dessert
• Method: No bake
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

A delicious and easy Greek style no bake cheesecake recipe! Creamy, rich and refreshing with a crunchy biscuit base and a delicious jam topping.

---

Ingredients

• 260g/ 9 oz.digestive biscuits
• 100g/ 3.5 oz. melted butter
• 1 tsp vanilla essence
• 450g/ 16 oz. cream cheese
• 150g/ 5 oz. Greek yogurt (thick)
• 120g/ 4 oz. icing sugar
• 2 tbsps honey
• 280ml double cream
• 1/2 to 1 cup of jam of your choice (depends how thick you want it to be)

---

Similar recipes you may like!

• 

  Chocolate Souffle in Baklava…

• 

  Karidopita/Karithopita recipe…

• 

  Greek Honey cake (Melopita Sifnos)

• 

  Greek Yogurt Cake Soaked in…

---

Instructions

1. To make the base, butter a 23cm loose-bottomed tin (you can also use individual small tins). Place the biscuits in a food processor and pulse until crumbs remain. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the tin and press firmly down into the base in an even layer. Put the tin in the fridge while you make the filling.
2. Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
3. Pour the mixture into the biscuit crust and top the cheesecake with the jam. Refrigerate overnight, or for at least 6 hours. Enjoy!

---

---

Nutrition

• Serving Size: 1 portion
• Calories: 402kcal
• Sugar: 21.6g
• Sodium: 335mg
• Fat: 27g
• Saturated Fat: 15.2g
• Unsaturated Fat: 9.1g
• Trans Fat: 0.1g
• Carbohydrates: 36.1g
• Fiber: 0.4g
• Protein: 5.2g
• Cholesterol: 71mg

Keywords: Greek Cheesecake recipe, No bake Cheesecake with Yogurt

Recipe image gallery:

The post Greek style no bake cheesecake with yogurt appeared first on My Greek Dish.

Greek Yogurt with Honey and Walnuts – The perfect 2-minute healthy snack

This bowl of goodness is so simple that you can barely call it a recipe. Putting together your Greek Yogurt with honey pot is amazingly quick and easy but also incredibly nutritious, as it combines three super healthy ingredients: Greek yogurt, walnuts and honey, which are rich in proteins, healthy omega-3 fats, vitamins, lactobacteria and many other nutrients.

Greek yogurt with honey is commonly served as a healthy snack or refreshing dessert, perfect for when the weather is starting to warm up. And together with the traditional Greek baklava, Karidopita and Saragli (baklava rolls) they are my favourite walnut desserts!

To prepare this 2-minute Greek yogurt with honey dessert to perfection you need to pay attention to one little secret. The ingredients! Try to get your hands on some good quality, strained Greek yogurt, which is creamier, thicker and richer in flavour than other types of yogurt.

Honey, being its key ingredient needs to be off good quality too, preferably organic, thyme honey – the less water content the honey has, the better its quality, so don’t be put off by honey that has already crystallised. That is only a good sign!

Finally try to get your hands on the freshest walnuts you can find, as there is nothing worse than the bitter after-taste of old nuts, a sure recipe to ruin this delicious dessert. For a low fat version you can use low fat Greek yogurt, which still retains its creaminess and richness in flavour.

If you fancy experimenting and have some extra time to spare, try toasting the walnuts for that extra nutty flavour and add just a tiny bit of vanilla extract to the yogurt for that delicious little twist! Enjoy!

Find out how to make Greek yogurt from scratch with my super easy recipe!

Greek Yogurt with Honey and Walnuts recipe (Yiaourti me meli)

(695 votes, average: 4.87 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Total Time: 10 minutes
• Yield: 7 portions
• Category: Dessert
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

A delicious Greek Yogurt with Honey recipe, drizzled with walnuts, infused with vanilla essence and sprinkled with fragrant cinnamon! If you are having a sweet tooth but looking for something more nutritious than your usual desserts this 2 minute no bake dessert will amaze you.

---

Ingredients

• 2 1/2 cups strained Greek yogurt
• 3/4 tsp vanilla extract
• 1 cup walnuts
• 1/2 of a cup honey
• cinnamon powder

---

Similar recipes you may like!

• 

  Quick and Easy Greek Yogurt Dessert

• 

  Greek-style Yogurt Chocolate…

• 

  Delicious Lenten Greek Honey…

• 

  Greek Honey cake (Melopita Sifnos)

---

Instructions

1. To prepare this delicious Greek Yogurt with Honey dessert start by toasting the walnuts. Preheat the oven to 180C. Spread the walnuts in a single layer on a baking sheet and toast for 7-8 minutes or until turning golden and fragrant. Transfer the toasted walnuts in a bowl, add the honey and blend to coat. Set aside to cool down for 1-2 minutes.
2. In the meantime, stir together the Greek yogurt and vanilla extract and divide among 6-7 dessert bowls. Spoon the honey-walnut mixture over the yogurt and sprinkle with cinnamon powder.
3. Serve immediately or store in the fridge. Enjoy!

---

---

Nutrition

• Serving Size: 1 portion
• Calories: 284kcal
• Sugar: 24.5g
• Sodium: 37mg
• Fat: 16g
• Saturated Fat: 3.5g
• Unsaturated Fat: 12.1g
• Trans Fat: 0g
• Carbohydrates: 26.7g
• Fiber: 1.4g
• Protein: 11.8g
• Cholesterol: 13.2mg

Keywords: Greek Yogurt with Honey and Walnuts, Greek Yogurt Dessert, Yiaourti me Meli recipe

The post Greek Yogurt with Honey and Walnuts recipe (Yiaourti me meli) appeared first on My Greek Dish.

Tulumba is a very popular dessert in Greece. One can find it in almost every patisserie and bakery store! When walking into a Greek bakery I never manage to stop my impulse to buy at least a dozen of these sweet little delights!

Tulumba is a dessert originating in the Middle East and later adopted in Greek cuisine. This traditional tulumba recipe from Anatolia is one of the brightest examples of the influence of the Turkish cuisine in lots of popular Greek dishes.

Homemade Tulumba recipe – Tips

Tulumba is one of my personal favorite Greek desserts, so I was more than excited to finally prepare a homemade tulumba recipe for you to try which is equally or even yummier than the ready made, patisserie version. This tulumba recipe is very easy and simple to prepare, but, as always, you have to pay attention to a couple of details to make it to perfection.

The preparation of tulumba is similar to that of choux pastry, where the unleavened dough is prepared in a pot over heat, rather than in an electric mixer. The perfect tulumba has a crunchy exterior and a soft, moist interior, which isn’t hollow like the choux pastry as less eggs are used.

To prepare this tulumba recipe you will need a pastry bag fitted with a star nozzle to shape the tulumba and some scissors to cut the dough straight into the frying pan.

The secret is to deep fry the tulumba over medium heat so it is thoroughly cooked in the middle. Deep fry the tulumba pastries in batches, so that the surface off the pan is comfortably filled but not overwhelmed, otherwise they will probably stick together and will become much less crunchier on the outside.

Once you’re done frying them, soak the hot tulumba pastries in the cold syrup and give them ample time to absorb the syrup.

So go ahead, give this traditional homemade tulumba recipe a try and indulge yourself to this little sin!

Extra syrupy Tulumba recipe (Fried dough pastries)

(469 votes, average: 4.84 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 min
• Yield: 10 portions
• Category: Dessert
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A delicious, traditional homemade tulumba recipe for you to recreate these little bites of heaven from scratch! Tulumba pastries are oblong shaped moist sweet pastries, made from golden and crispy deep-fried dough and then soaked in sweet aromatic syrup. Simply irresistible! If you have a sweet tooth this mouthwatering extra syrupy bite-sized tulumba recipe is a must try!

---

Ingredients

For the dough

• 2 cups water
• 1 cup milk
• 1/3 of a cup vegetable oil or butter
• 1 tbsp sugar
• 420g all-purpose flour (15 oz.)
• a pinch of salt
• 4 eggs
• 1 tbsp vanilla extract
• 1 tbsp white wine vinegar
• vegetable oil for deep frying

For the syrup

• 3 cups sugar
• 2 cups water
• 1 tsp lemon juice

 

---

Similar recipes you may like!

• 

  Homemade Kataifi recipe!

• 

  Loukoumades recipe (Greek Donuts…

• 

  Greek Ravani / Revani recipe…

• 

  Delicious Lenten Greek Honey…

---

Instructions

1. To prepare this delicious extra syrupy tulumba recipe, start by making the syrup first. In a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 4-5 minutes, until the sugar was dissolved and the syrup has slightly thickened. Set aside to cool down completely.
2. Continue by preparing the dough for this tulumba recipe. Pour in a deep saucepan the milk, water, sugar, salt and oil and bring to the boil over medium-high heat. As soon as the mixture boils and the sugar has dissolved, remove the pan from the stove and add all the flour at once. Stir vigorously the mixture with a wooden spoon. Stir hard, until all the flour is incorporated, for about 30-60 seconds. Lower the heat to low and return the pot on the stove. Cook whilst constantly stirring for 30-60 seconds, being careful not to burn the mixture. (What we do here, is trying to get as much water as possible to evaporate out of the mixture.)
3. Scrape the mixture for the tulumba pasties into a mixer fitted with a paddle attachment and mix at medium speed to cool it. With the mixer running, add the 4 eggs, one at a time, waiting each time for the egg to be absorbed. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Add the vanilla extract and the white vinegar and mix again, until incorporated.
4. Heat the oil for deep frying the tulumba pastries over medium heat.
5. Now it’s time to shape the tulumba pastries. For this tulumba recipe you will need a pasty bag fitted with a large 1cm star nozzle. Place the dough for the tulumba pastries in the pastry bag and squeeze 5cm dough pieces, cutting the dough with wet scissors, into the hot oil. Be careful not to overcrowd the surface of the pan.
6. Fry the tulumba pasties over medium heat, turning them sides and pushing them down into the hot oil, until nicely coloured and cooked through. Remove with a slotted spoon and place on kitchen paper to drain.
7. Transfer the tulumba pastries in the cold syrup and leave them for 2-3 minutes to absorb the syrup. Remove with a slotted spoon and repeat with the rest of the dough.
8. Serve the tulumba pastries cold. Enjoy!

---

Keywords: tulumba recipe, Greek fried dough pastries

The post Extra syrupy Tulumba recipe (Fried dough pastries) appeared first on My Greek Dish.

Rizogalo (Greek rice pudding) takes it’s name from the two basic ingredients used in its preparation (rizi=rice and gala=milk), which are combined and simmered until thick and velvety.

If you haven’t tried a Greek rice pudding before you will be surprised by the deliciousness of such humble ingredients when cooked together. A word of warning: it takes quite a bit of stirring for the pudding to thicken but the result will definitely reward you!

Some Greek rice pudding recipes use cornstarch to thicken the cream, but actually it is not necessary as the rice releases its starch giving rizogalo its creamy consistency and acting as a thickening agent. The traditional recipe for Greek rice pudding calls for a kind of rice called ‘glase’, which is usually used in soups; the next best thing is to use Arborio rice.

Serve this traditional Greek rice pudding as a delicious dessert, breakfast or mid-day snack with a sprinkle of cinnamon. Enjoy!

Greek rice Pudding recipe (Rizogalo)

(920 votes, average: 4.62 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Cook Time: 40 min
• Total Time: 40 min
• Yield: 4 portions
• Category: Dessert
• Method: Boiled
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

Homely, comforting and extra creamy! Find out how to make the perfect Greek rice pudding with this traditional, egg and butter free recipe, flavored with with vanilla, lemon peel or orange zest and garnished with fragrant cinnamon!

---

Ingredients

• 100g Arborio rice (3.5 0z.)
• 1200ml whole milk
• 60g sugar (2 oz.)
• 1/2 tsp vanilla extract
• zest of an orange or lemon peel, optional

---

Similar recipes you may like!

• 

  Greek Spinach and Rice recipe…

• 

  Lemony Greek Rice Pilaf (Pilafi)…

• 

  Traditional Greek lemon beef…

• 

  Greek Beef Soup recipe (Kreatosoupa)

---

Instructions

1. To prepare this delicious Greek rice pudding recipe, heat the milk and rice in a large heavy bottomed saucepan. Simmer over medium heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender. (If you like to add some extra flavour to your Greek rice pudding, add some lemon peel or orange zest)
2. When preparing a Greek rice pudding, it is very important to simmer at low temperatures and to stir the mixture, so that the milk doesn’t burn and the rizogalo doesn’t stick on the bottom of the pan.
3. Remove the pan from the stove and add the sugar and the vanilla extract, stirring, until the sugar dissolves. (If the rizogalo needs to thicken a little bit more, dilute 1 tsp cornstarch in some water, add in the mixture and cook for a few more minutes.)
4. If you don’t serve the Greek rice pudding right away, it will form a crust. A little trick to avoid that is to pour the mixture in a large bowl and place over a bowl filled with ice cubes. Then stir the mixture until cold. Spoon the rizogalo into individual bowls and store in the fridge.
5. Serve this traditional Greek rice pudding as a delicious dessert or mid-day snack with a sprinkle of cinnamon. Enjoy!

---

---

Nutrition

• Serving Size: 1 portion
• Calories: 280kcal
• Sugar: 30.4g
• Sodium: 131.4mg
• Fat: 10g
• Saturated Fat: 5.7g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 37.2g
• Fiber: 0.2g
• Protein: 10.2g
• Cholesterol: 30.5mg

Keywords: rizogalo recipe, Greek rice pudding, how to make rizogalo

Recipe image gallery:

The post Greek rice Pudding recipe (Rizogalo) appeared first on My Greek Dish.

The crunchiness of biscuits, the smoothness of yogurt and the sweetness of chocolate all combined into one glass. Light, creamy and with an unexpected slightly sour-y taste which resembles a cheese cake, this yogurt-based chocolate dessert is the perfect way to finish off a hearty meal. Best part? Ready in less that 10 minutes!

Tip: The key for this wonderful texture is to use strained yogurt, as it is smoother and creamier than other yogurts. Find out how to make Greek yogurt from scratch with my super easy recipe!

Greek-style Yogurt Chocolate Mousse with crushed biscuits recipe

(551 votes, average: 4.87 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 4-5 portions
• Category: Dessert
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

Looking for an extra tasty yogurt chocolate mousse? This is a Mediterranean inspired chocolate and biscuits mousse recipe with a secret ingredient: creamy Greek yogurt.

---

Ingredients

• 10 petit beurre or digestive biscuits, crushed
• 200g milk chocolate (7 ounces)
• 200g dark couverture chocolate (7 ounces)
• 200g strained yogurt (7 ounces)
• 50ml lukewarm milk (1/5 of a cup)

---

Similar recipes you may like!

• 

  Quick and Easy Greek Yogurt Dessert

• 

  The easiest Chocolate and…

• 

  Mosaiko recipe (Greek Chocolate…

• 

  Greek style no bake cheesecake…

---

Instructions

1. Chop the two kinds of chocolate in small pieces and melt over low heat. To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. If you don’t have a Bain-marie, break the chocolate into small pieces and drop into a heatproof bowl. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
2. In the meantime, heat the milk into a microwave, until lukewarm.
3. Pour the lukewarm milk over the melted chocolate and blend gently with a wooden spoon. Remove the pan from the stove and add the yogurt. Blend the mixture with light circular movements, until combined.
4. To serve, place some crushed biscuits on the bottom of a glass or a bowl and top with the yogurt chocolate mousse. Layer the ingredients, according to your preference and top with some more biscuits or crushed white chocolate. Enjoy!

---

Keywords: Greek yogurt chocolate mousse

The post Greek-style Yogurt Chocolate Mousse with crushed biscuits recipe appeared first on My Greek Dish.

So go ahead, impress your friends and family with these little bites of heaven!

What are Troufakia (walnut and biscuit chocolate truffles)?

Troufakia (or troufes) is actually the Greek version of chocolate truffles. It involves making chocolate truffles with nuts, with walnuts being the most popular for it! They also include crushed biscuits and a bit of brandy, with my favourite one being, nothing else than, Metaxa!.

These treats are often made for Christmas, together with Melomakarona, Kourabiedes and the famous Vasilopita (Greek New Years cake), but because they are so easy to make, there’s no reason you can’t make them at any time of the year! 

What you’ll need to make Troufakia (Greek chocolate truffles)

Most of the ingredients for this troufakia recipe are common things you’ll have around the house. You can use your favourite dark chocolate and either cocoa or chocolate sprinkles for the coating.  

If you are a fan of coconut, a tablespoon of flaked coconut also adds some crunch to the coating of the chocolate truffles.

Walnuts are another store cupboard staple you will need to make this biscuit and walnut truffles (troufakia) recipe. You will also use some milk and also a little heavy cream to get that creamy truffle texture.

Cognac, brandy or of course Metaxa are the ways you can add that extra flavour to your troufakia (chocolate truffles). Use whatever you have in the house or treat yourself to a nice bottle of a favourite and use some of that in the dish!

Finally, for these biscuit truffles, I love using Petit beurre biscuits which are available in many of the supermarkets and stores. But if you do struggle to find them, you can swap them for something like rich tea biscuits or Graham crackers. These have a similar texture so they’ll work just as well.

Troufakia recipe (walnut chocolate truffles) key preparation steps and tips

This troufakia recipe is really simple and needs just three steps to create those delicious chocolate truffles:

1. Melt the chocolate
2. Crush the biscuits and mix in the other ingredients
3. Make the ball shapes and coat in cocoa or chocolate sprinkles

Melt the chocolate: You can melt the chocolate in lots of different ways. I like to use a Bain Marie, a piece of equipment used to heat the chocolate gently and gradually so that it doesn’t split.

If you don’t have a Bain Marie, break the chocolate into small pieces and drop into a heatproof bowl. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan. Be careful, the bowl should not touch the water! Place the pan with the bowl on top over low heat until the chocolate has melted, whilst stirring occasionally.

Finally you could even melt chocolate in the microwave! Just run your microwave for 30 seconds, stir the chocolate and repeat until it is all melted.

Crush the biscuits and mix in the other ingredients: While the chocolate melts its time to crush up the biscuits! You could wrap your biscuits in a towel and smash them together or use a food processor. 

Depending on your personal taste, you can crush the biscuits to be finer or thicker. Since you will also be adding chopped walnuts that will also give your truffles a crunchy bite you can blitz your biscuits to a powder. Or if you like to “feel” the biscuits a bit more, crush them in larger chunks.

Once your chocolate has melted and your biscuits are ready, add the walnuts, milk and cream, stirring everything together until all the ingredients combine. Finally pop your biscuit and walnut truffles mix in the fridge to cool down for an hour or two. This will firm up the chocolate and make it easier for you to shape the troufakia later.

Shape the troufakia (chocolate truffles) into balls: Once the chill time is finished, lift out the mixture. You’ll want to dampen your hands with water a little for this bit so the truffles mixture doesn’t stick to your hands.

Then work the chocolate mix into the truffle shape by rolling in the palm of your hands.  While it is still a bit damp, roll in the cocoa powder or sprinkles and coconut if you are using it.  Then pop them back in the refrigerator to cool!

How to make troufakia (chocolate truffles) without brandy

I tend towards brandy, with my favorite being Metaxa, or cognac for my chocolate walnut and biscuit truffles. But if you aren’t a fan, you can use a few different types of alcohol in their place. Whiskey is an obvious substitute as it has a strong flavour and delicious Christmassy warmth.

This chocolate truffles recipe could be also made with rum instead, which is ideal if you plan to add some coconut on the outside. 

And if you are making troufakia for your kids and need to be alcohol free, then replace the alcohol with some orange juice as it pairs really well with chocolate.

Making chocolate truffles ahead of time

Because troufakia (chocolate, walnut and biscuit truffles) go in the refrigerator until you are ready to serve them, you can make them a day or two ahead and keep them in an airtight container until you want to serve them. They do need to be kept cold because of the cream and milk in the recipe.

How long will they keep?

In an airtight container, these chocolate truffles will last for about a week after you make them. That’s assuming there are any leftovers in the first place once everyone tastes them!

What to serve walnut and biscuit chocolate truffles with

Because troufakia (chocolate truffles) have a creamy centre to them, you can serve them with a nice glass of sweet, light wine.

Something like Riesling and Moscato will work well as do white or red dessert wines or you could try something like Greek Muscat or Mavrodaphne, a Greek red dessert wine, or Vinsanto. You could also try a port wine if you want something a little fuller.

Walnut and biscuit Chocolate Truffles (Troufakia)

(685 votes, average: 4.96 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 20-25 pieces
• Category: Dessert
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

Little bites of heaven! Crunchy and creamy chocolate truffles, stuffed with crushed biscuits and crispy walnuts, flavoured with cognac and dredged in chocolate sprinkles.. Best of all, ready to freeze in less than 10 minutes!

---

Ingredients

• 150g dark chocolate, melted (5 ounces)
• 170g Petit beurre biscuits (6 ounces)
• 1/2 cup chopped walnuts
• 1/2 cup of milk
• 3 tbsps heavy cream
• 3 tbsps Metaxa, cognac or brandy
• powdered cocoa or chocolate sprinkles for coating
• 1 tbsp flaked coconut (optional)

---

Similar recipes you may like!

• 

  The easiest Chocolate and…

• 

  Greek-style Yogurt Chocolate…

• 

  Sumptuous Walnut Syrup Cake…

• 

  Chocolate Cake Greek style…

---

Instructions

1. To prepare the mixture for the chocolate truffles, start by melting the chocolate. Chop the chocolate in small pieces and melt over low heat using a Bain Marie or double boiler, being careful not to burn it.
2. In the meantime, crush the biscuits in a large bowl. Pour the melted chocolate over the biscuits and (using a wooden spoon) blend to coat. Add the chopped walnuts, the milk and milk cream and blend again, until the ingredients combine. Pour in the cognac and place in the fridge to cool for 1-2 hours.
3. Remove the mixture for the chocolate truffles from the refrigerator. Wet your hands with some water, to make it easier to work with the chocolate mixture, and shape the chocolate truffles into balls by rolling between the palms of your hands. Roll the chocolate truffles in cocoa powder or chocolate sprinkles and serve, or place back in the refrigerator until needed. Enjoy!

---

Keywords: troufakia, troufes recipe, chocolate biscuit truffles, walnut truffles

Recipe image gallery:

The post Walnut and biscuit Chocolate Truffles (Troufakia) appeared first on My Greek Dish.