What is Chocolate Baklava?

Chocolate baklava is a delicious twist on the traditional baklava dessert. It is made with layers of flaky phyllo dough, filled with a rich chocolate filling and topped with a chocolate glaze.

While the basic ingredients are the same as traditional baklava, the addition of chocolate makes it a truly unique treat. The chocolate filling adds a richness and depth of flavor that is simply divine, and the chocolate syrup gives the dessert a beautiful shine.

Whether you are looking for something new to try or you are simply a chocoholic, chocolate baklava is sure to satisfy your sweet tooth.

• One for chocolate lovers: perfectly adapted from the traditional recipe
• Easy to make: the recipe uses filo pastry sheets so it is simple to create
• Ingredients from the cupboard: the basics for the recipe are normal store cupboard ingredients

Chocolate Baklava Key Ingredients

1. For the Chocolate Baklava: You’ll need the usual mixed nuts, ground cinnamon, cloves and unsalted butter with the sheets of filo pastry. The best chocolate I have found is 70% dark chocolate.
2. For the syrup: Sugar and water with orange zest and a cinnamon stick form the basics with lemon juice, runny honey and optional hazelnut liquor to finish it.

Key Preparation Tips

Create the Chocolate Baklava

First, pre-heat your oven to 150 C or 300 F. Grab the food processor and process the nuts until they are fine. Chop the chocolate by hand into very small pieces then stir in a pinch of salt and the spices. Add this to the nut mixture.

In a small saucepan on medium heat, melt the butter. Use the butter to brush a 20cm square (8×8 inch) baking sheet.
Layer one-third of the filo sheets into the bottom of the baking tray, brushing the pastry sheet with butter between each layer.

Spread one-half of the chocolate Baklava mixture on the top, add another one-third of the filo sheets and butter then add the rest of the filling and sheets. Brush the top with butter.

Use a very sharp knife to cut the Baklava into four equal pieces. Cut a bisecting line from the top corner of the pan to the bottom opposite corner. From this line, cut diagonal lines from the top of the cuts into the dividing lines, down to their opposite bottom corner. This should create an elongated diamond pattern.

Bake the chocolate Baklava in the oven for 1.5 hours until the pastry is golden and crispy.

Make the syrup

Combine the water, sugar, orange zest and cinnamon in a pan over high heat. Stir constantly until the sugar has dissolved.

Remove from the heat and leave to infuse until the mixture has reached room temperature. Stir in the lemon, honey and hazelnut liquor if you are using it.

Finish the dessert

Once the syrup is cold and the Baklava is hot, gradually pour the syrup over it. Allow it to soak into the cuts and don’t worry if it looks a bit flooded, it will settle as the dessert cools. Serve when it is at room temperature.

What nuts can you use in chocolate baklava?

When it comes to chocolate baklava, there are no hard and fast rules about what kind of nuts you should use. Any mixture of nuts including walnuts, pistachios, almonds or hazelnuts will work well.

Feel free to choose a variety of nuts that have different textures and flavors. This will give your baklava an added depth of flavor and make it more interesting to eat.

If you’re not sure which nuts to choose, ask your local grocery store or bakery for their recommendation. They should be able to help you pick out the perfect mix for your next batch of chocolate baklava.

How to stop filo pastry drying out when using it

One of the challenges of working with phyllo dough is that it dries out quickly, making it brittle and difficult to work with. If you’re not careful, you can easily end up with a dry, crumbly mess. There are, however, a few things you can do to prevent this from happening.

Firstly, make sure to keep the dough covered at all times while you’re working with it. A damp towel or piece of cling film will help to keep the dough moist.

Secondly, work quickly and efficiently to avoid allowing the dough to dry out. And finally, if you do notice the dough starting to dry out, you can lay a wet paper towel on top of it to help rehydrate it.

Making ahead of time and storing

None of the ingredients are particularly perishable, so you can store the Baklava in an airtight container in a cool, dry place for up to 5 days. Just be aware that if the weather is very warm, the butter in the pastry might start to turn rancid after a couple of days, so it’s best to eat it within 2 days if it’s hot outside.

The pastry will also start to soften after a day or so, as it absorbs the moisture from the syrup, but this just makes it all the more delicious.

Can you freeze Chocolate Baklava?

To freeze, simply wrap the tin tightly in clingfilm and foil. Freeze for up to 3 months and thaw at room temperature or overnight in the fridge.

Always allow frozen or chilled baklava to come up to room temperature before enjoying it, as the flavors and texture are better when it’s not ice-cold.

Serving suggestions

You can enjoy this extra syrupy Chocolate baklava on its own and it is perfect!  But if you want to try something different, some vanilla ice cream works nicely. You could even try some double (heavy) cream as this will mix with the syrup, although the pastry sometimes goes a little soft.

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Easy Chocolate Baklava recipe

(94 votes, average: 4.41 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 35 min
• Cook Time: 1 hour 35 min (plus cooling time)
• Total Time: 2 hours 10 minutes
• Yield: 24 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

Are you a big fan of Baklava but can’t have a dessert without chocolate? Then you’ll love this mouthwatering Chocolate baklava recipe!

---

Ingredients

For the Chocolate Baklava

• 250g mixed nuts (8 1/2 oz)
• 100g 70% dark chocolate (3 1/2 oz)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• salt
• 130g unsalted butter (4 1/2 oz)
• 200g filo pastry sheets (5 oz)

For the Syrup

• 250g sugar (8 3/4 oz)
• 150ml water (1/2 cup)
• zest 1 small orange
• 1 cinnamon stick
• 1 tbsp fresh lemon juice
• 1 tbsp runny honey
• 1 tbsp hazelnut liquor (optional)

---

Similar recipes you may like!

• 

  Chocolate Souffle in Baklava…

• 

  Sumptuous Walnut Syrup Cake…

• 

  The easiest Chocolate and…

• 

  Chocolate covered Melomakarona…

---

Instructions

1. To prepare this delicious chocolate baklava start by preparing the filling. Blitz the nuts in a food processor until fine. Chop the dark chocolate into very small pieces by hand, and stir in the spices and a generous pinch of salt. Set aside.
2. Meanwhile, in a small saucepan set over a medium heat, melt the butter.
3. Brush a 20cm square (8×8 inch) baking dish with butter. Gradually layer 1/3 of the filo sheets in the bottom of the dish, generously sprinkling melted butter between each layer.
4. Spread 1/2 of the baklava mixture across the pastry, then continue layering another 1/3 of the filo sheets sprinkled with butter. Repeat until you have used all the filling and the filo, brushing the top layer with the remaining butter so it turns crisp and golden in the oven.
5. Using a very sharp knife, cut the chocolate baklava into 4 equal, parallel pieces. Then, cut a bisecting line from the top corner of the pan to the opposite corner at the bottom. Using this line as a guide, cut more parallel, diagonal lines from the top of the cuts in the original dividing lines down to their opposite number at the bottom. You should be left with an elongated diamond pattern.
6. Pre-heat the oven to 150C (300F). Bake the baklava for 1 1/2 hours until the pastry is crisp and golden.
7. Meanwhile, to make the syrup, combine the sugar, water, orange zest and the cinnamon stick and bring to the boil over a high heat, stirring constantly until the sugar has dissolved. Remove from the heat to cool and for the cinnamon stick to infuse; once it has reached room temperature, stir in the lemon juice, honey and hazelnut liquor, if using.
8. Gradually pour the cold syrup over the hot baklava, making sure to pay attention to the cuts and to allow it to properly soak in. Don’t worry if things look a little flooded, everything will come right as the dish cools to room temperature, when it will be ready to serve.
9. Let the chocolate baklava cool down completely and serve after the syrup has soaked through. Enjoy!

---

Keywords: chocolate baklava, baklava with chocolate recipe

The post Chocolate Baklava recipe appeared first on My Greek Dish.

So read along to discover my mouthwatering recipe, step by step photos and tips and tricks to make this little delight to perfection!

What is Cheesecake Baklava?

Baklava is a traditional dessert that is made with filo pastry, chopped nuts infused with aromatic Greek spices and soaked in a sweet syrup made with honey. It is a classic Greek dessert but its flavours also make for a great cheesecake idea.

So I took my traditional baklava recipe, deconstructed it to its key elements and flavours and recombined them to create this beautifully creamy cheesecake! It is light, airy, aromatic without being overly sweet. In other words, it is the perfect baklava cheesecake!

• Inspired by a classic: The cheesecake has all the key flavors and textures of a Baklava. The crunchiness of the phyllo, the aromas of Baklava spices, the nuttiness of its base, together with that deliciously light honey syrup that brings it all together!
• Easy to make: There are a few ingredients needed to make this but they are all things you’ll find in most stores and the recipe is super simple to follow.

Baklava Cheesecake Key Ingredients

To make your Baklava Cheesecake you’ll need:

1. For the baklava base: This combines digestive biscuits with a mix of nuts, ground cinnamon and cloves as well as butter to bind it together.
2. For the cheesecake layer: Full fat cream cheese is the basic ingredient with some double cream added along with runny honey and lemon juice.
3. For the syrup: The syrup for the Cheesecake baklava is made from sugar, orange zest, lemon juice and runny honey with a little ground cinnamon.
4. To top it off: Finally, butter, filo pastry and mixed nuts are used to top the baklava cheesecake.

Tip: You can also add a splash of orange blossom water if you can get it. It adds a beautiful floral element to the syrup but if you aren’t a fan of floral flavors, you can simply leave it out.

Key Preparation Tips

There are five main steps involved in making this Baklava cheesecake recipe:

1. Make the cheesecake base
2. Make the cheesecake layer
3. Make the Baklava syrup
4. Make the topping
5. Assemble the cheesecake

Make the cheesecake base

Transfer the biscuits to a plastic freezer bag and hold the top securely. Bash the biscuits with a rolling pin until they are reduced to crumbs.

Next, add the nuts to a food processor and blitz under finely chopped. Add with the biscuit crumbs to a bowl and stir.

Melt the butter and mix it with the biscuit and nuts mix then stir in the spices and salt.

Take a 21cm / 8 inch tin with a loose bottom and spray or brush with a neutral oil or cooking spray. Line the base and sides with parchment paper then press the biscuit mixture firmly into the bottom. Pop in the refrigerator to chill while making the cheesecake layer.

Make the cheesecake layer

Add the cream cheese, honey and lemon juice to a bowl and beat together until smooth.

In another bowl, whisk the cream until stiff. Fold into the cream cheese mixture, one-third at a time until it is thoroughly combined.

Scrape the cheesecake mix on top of the base, ensuring you reach all of the corners and the mix is as smooth as possible. Pop in the refrigerator to chill for at least 8 hours or ideally overnight.

Make the Baklava cheesecake syrup

Combine the sugar, 1 1/2 tbsp water, orange zest, a squeeze of fresh lemon juice, and cinnamon in a small saucepan over medium-high heat. Stir until all of the sugar has dissolved.

Remove the pan from the heat. Add the honey and orange blossom water, if using, to the pot. Leave it cool fully.

Make the topping for the Baklava cheesecake

To make the baklava cheesecake topping, warm the butter in a small saucepan until it is completely melted. Preheat your oven to 180 degrees C or 350 degrees F.

Add parchment paper to a baking tray then roughly tear up a sheet of filo pastry and add to it. Once the butter has cooled enough to touch, pour it over the filo pastry and mix to coat it with your hands, making sure the pastry doesn’t form into clumps.

Bake until the pastry pieces are golden, usually around 10 minutes. Roughly chop the nuts.

Assemble the Baklava Cheesecake 

To make the cheesecake, use the spring release on the tin then grab a fish slice or similar utensil and slide it off the metal bottom, removing the parchment paper as you do. Then place the cake onto a serving platter and remove the parchment paper from the side.

Tip: If the cheesecake looks a bit rough around the edges and you want to smarten it up, take a palette knife and run it under hot water for a few moments. Dry it off and use it to smooth any rough edges.

Finish by spooning the syrup over the top then scatter the nuts and add the filo pastry shards, giving the Baklava cheesecake as much height as possible.

Variations

If you can’t get digestive biscuits or just aren’t a fan, Graham crackers make a great alternative for the cheesecake base.

Also, you can use frozen filo pastry for this recipe and allow it to defrost completely before you cook it. Don’t be tempted to substitute it for puff pastry or other styles of pastry as it simply won’t work properly.

Making ahead of time and storing

Ideally, finish the baklava  cheesecake when you are ready to serve it. Otherwise, the syrup will soak into the cake and it will not have the same flavor impact as when it is fresh.

You can store the leftover cheesecake in an airtight container in the fridge for 2-3 days. You may want to save a little syrup to add on top, freshening it up when you come to serve.

Serving suggestions

This Baklava cheesecake is ideally served on its own with a side of traditional Greek Coffee! However if you want to make it more glamorous, you could add a little whipped cream on the side or a big scoop of some vanilla ice cream.

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Traditional Greek Baklava Recipe with Walnuts and Honey
• Chocolate Baklava
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Cheesecake Baklava recipe

(84 votes, average: 4.83 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 55 minutes (plus at least 8 hours chilling time)
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 portions
• Category: Dessert
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

Everyone loves Baklava but sometimes you want to go a little further with your dessert. That’s where this simple Cheesecake Baklava recipe comes in! It has all the flavors and textures of a Baklava but is also combined with the best parts of a cheesecake.

---

Ingredients

For the Cheesecake Baklava Base

• 100g digestive biscuits (3 1/2 oz)
• 80g mix of almonds, pistachios and walnuts (2 3/4 oz)
• 80g butter (2 3/4 oz)
• 1/2 tsp ground cinnamon
• a pinch ground cloves
• a pinch of salt

For the Cheesecake Baklava Layer

• 400g full fat cream cheese, at room temperature (14 oz)
• 1 tbsp runny honey
• 1/2 tbsp fresh lemon juice
• 200ml double cream, at room temperature (heavy cream or whipping cream) (7 oz)

For the Syrup

• 30g granulated sugar (1 oz)
• zest of 1/4 orange
• squeeze fresh lemon juice
• pinch ground cinnamon 
• 1/2 tsp runny honey
• splash orange blossom water (optional)

For the Topping

• 25g butter (3/4 oz)
• 2–3 x sheets filo pastry
• 35g mix of almonds, pistachios and walnuts (1 1/4 oz)

---

Similar recipes you may like!

• 

  Chocolate Souffle in Baklava…

• 

  Karidopita/Karithopita recipe…

• 

  Homemade Kataifi recipe!

• 

  Greek Ravani / Revani recipe…

---

Instructions

For the Cheesecake Baklava Base

1. To make this delicious cheesecake baklava start by preparing the base first. To make the base, transfer the biscuits to a plastic freezer bag and, holding the top closed securely, bash into crumbs with a rolling pin. Blitz the nuts until finely chopped in a food processor, and transfer both mixtures to a bowl, stirring until combined.
2. Gently melt the butter and mix it into the biscuit mix, followed by the spices and the salt.
3. Spray or brush a 21 cm / 8 inch loose bottomed tin with neutral oil or cooking spray and line both the base and sides with baking parchment. Press the biscuit mix firmly into the bottom to create an even base. Chill while you make the cheesecake layer.

For the Cheesecake Baklava Layer

1. Beat together the cream cheese, honey and lemon juice with a wooden spoon until smooth. 
2. In a separate bowl whisk the cream until stiff. Working in thirds, gently fold the cream mixture into the cheesecake mix until uniform. 
3. Scrape the cheesecake mix onto the base, making sure you get it in all the corners, working to get the mixture as smooth and even on top as possible. Chill for at least 8 hours, or preferably overnight.

For the Syrup

1. To make the syrup, combine the sugar with 1 1/2 tbsp of water, the orange zest, a squeeze of fresh lemon juice and the cinnamon in a small saucepan. Set over a medium high heat and stir until all the sugar has dissolved. Remove from the heat and stir in the honey and orange blossom water, if using. Leave to cool completely. 

For the Topping

1. To make the baklava topping, pre-heat the oven to 180 degrees celsius / 350 fahrenheit, and gently melt the butter in a small saucepan.
2. Line a baking tray with baking parchment and roughly tear the filo sheet onto it. Once the butter is cool enough to touch, pour it over the filo and mix it all together with your hands, scrunching and separating the filo pieces to cover the sheet in rough shards. 
3. Bake for 10 minutes until the filo pieces are golden. Meanwhile, roughly chop the nuts. 
4. To assemble the cheesecake, carefully remove the spring release on the tin and using a fish slice carefully slide the cheesecake off the metal bottom and remove the sheet of baking parchment underneath. Transfer to a serving platter, removing the parchment around the sides of the cheesecake. 
5. Spoon the syrup over the top of the cheesecake, before scattering with the nuts and arranging the filo shards on top, trying to give it as much height as possible. Enjoy!

---

Keywords: cheesecake baklava, baklava cheesecake, baklava cheesecake recipe

The post Baklava Cheesecake recipe appeared first on My Greek Dish.

Making this Galaktoboureko with kataifi dough may sound a bit intimidating but if you follow my detailed recipe you will find out that it’s actually surprisingly simple! 

There are three key steps to make this delicious dessert: 

1. The first one is to prepare the syrup, which is really easy. All you have to do is put all the ingredients in a pot and bring to a boil.
2. The second step is to prepare the custard, which is the most tricky one, but I’ve got you covered below with my tips and tricks. 
3. And the third step is to work with the kataifi dough and assemble the galaktoboureko. 

So lets get started!

How to work with kataifi dough

Kataifi dough is a variation of the traditional phyllo dough, but instead of it being layer out in large sheets, it is made of fine strains of dough! If you’ve never worked with Kataifi dough (shredded phyllo) before, here are my tips to help you handle it right the first time:

1. It is very important to thoroughly defrost the kataifi dough. The key here is to let the dough defrost in the fridge overnight and not at room temperature, in order to prevent it from getting soggy.
2. Kataifi dough dries out very quickly, so it’s best to keep exposure to air at a minimum. Remove the plastic wrap only when you are ready to use it and when you are done preparing my Galaktoboureko with Kataifi, put it straight into the oven to bake.
3. Also to prevent it from drying, cover the kataifi dough with a damp towel and keep it covered, while you prepare the rest of the galaktoboureko.
4. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough!
5. Untangle the kataifi with your hands, making sure that there are no knots. Spread the kataifi apart, so that its strands are separated.
6. When it comes to buttering the dough, drizzle with a generous amount of butter. This will help the kataifi dough bake throughout. Just make sure not to touch and push the dough with your brush, so that it remains fluffy.

How to prepare the custard for the Galaktoboureko with kataifi

The Galaktoboureko with Kataifi custard consists of two separate mixtures that are combined in the end. 

The first mixture is a semolina based custard made from cream, milk, sugar, vanilla and butter. To prepare it you’ll be heating up your cream, milk, sugar, vanilla and semolina and mix until the ingredients combine and form a cream. 

Tip: Add the semolina slowly to the warm milk and whisk constantly to prevent it from forming lumps. 

Make sure you use some good quality heavy cream. After plenty of experimenting I’ve found that the best custard texture and flavour comes from using a good quality double/heavy (35%+ in fat) cream. This will make your custard filling silky smooth and will taste simply divine!

The second mixture are the eggs beaten with sugar. It is important to whisk the eggs until foamy, glossy and having formed soft peaks. This could take about 4-5 minutes using an electric stand or hand mixer. It is done when you lift your whisk and the mixture is holding its shape but is still soft in texture. 

Tip: You could also use a hand whisker if you don’t have an electric mixer, but it could take a bit longer. Make sure you keep your mixer bone dry.

The egg mixture is then folded in the semolina mixture with light movements so that it gives the custard volume and becomes more fluffy.

Using a spatula add some of the egg-sugar mixture in the custard mixture and fold with light circular movements from the bottom up. Gradually add all the egg mixture and fold. Set aside to cool down.

Tip: Make sure the semolina mixture is cool enough (under 50C/120F) when folding in your eggs so they don’t scramble.

How to prepare the Greek Galaktoboureko with Kataifi Syrup 

No Galaktoboureko is complete without some delicious syrup! You can experiment with different flavourings, but my favourite are cinnamon and lemon, which I find make it taste incredibly fresh and smell absolutely divine! 

To prepare the syrup simply pour all the ingredients besides the honey in a small pot and bring it to the boil. Let it boil until all of the sugar has fully dissolved. Remove it from the heat, add the honey, stir and let it sit until it fully cools down. You’ll need your syrup to be at room temperature when the Galakroboureko with kataifi comes out of the oven so make sure you make your syrup first!

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Chocolate Baklava
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Greek Galaktoboureko with Kataifi (Custard and shredded phyllo pie)

(85 votes, average: 4.72 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 90 min
• Total Time: 2 hours
• Yield: 15-16 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in syrup.. Well one couldn’t ask for more!

---

Ingredients

Base Ingredients

• 500g kataifi dough (18 oz.)
• 250g butter (9 oz.)

For the Syrup

• 450g water (16 ounces)
• 780g sugar (28 ounces)
• peel of 1 lemon
• a cinnamon stick
• 10 drops of lemon juice
• 100g honey (3 ounces)

For the Custard

• 160g finely ground (thin) semolina (6 oz.)
• 220g sugar (7.5 oz.)
• 500g milk (17.6 oz.)
• 4 eggs
• 70g butter (2.5 oz.)
• 500g double (heavy) cream (17.6 oz)
• 1 tsp vanilla extract
• a pinch of salt

---

Similar recipes you may like!

• 

  Homemade Kataifi recipe!

• 

  Phyllo Triangle Pastries with…

• 

  Karidopita/Karithopita recipe…

• 

  Chocolate Souffle in Baklava…

---

Instructions

Prepare the syrup

1. To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel, cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved.
2. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.

Prepare the custard

1. To prepare your custard for this Galaktoboureko with Kataifi, pour into a saucepan the milk, the cream and half the sugar, and bring to the boil, making sure that you don’t whisk the mixture as the sugar at the bottom of the pan protects the milk from burning.
2. As soon as it comes to the boil and heats up, gradually add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy.
3. Remove the pan from the stove, add the butter and a pinch of salt and fold. Let it cool down while you are preparing your meringue. Just remember to whisk it once in a while so it doesn’t form a skin on top.
4. Place the eggs and the rest of the sugar in a mixing bowl. Use an electric mixer or electric hand whisk to whisk the eggs and sugar until the mixture is very fluffy and foamy and forms soft peaks. If using a mixer, set it to high speed and whisk for about 5 minutes.
5. Now fold together the two mixtures, from step 3 and step 4. With a spatula add 1/4 the egg-sugar mixture in the custard mixture and blend with a light circular motion from the bottom up. Gradually add all the mixture and fold. Set aside to cool.

Assemble the Galaktoboureko

1. For this Galaktoboureko Kataifi recipe, you need a large baking pan, approx. 25x30cm (or round 28cm diameter) / 10 x 12 inch.
2. Melt the butter (low heat) and butter the bottom and sides of the baking pan.
3. Untangle the kataifi using your hands, making sure that there are no knots and spread the kataifi apart, so that there are no tangles. This process should take about 4 minutes.
4. Add a bit more than half of the kataifi on the bottom of the baking pan.
5. Using your brush, sprinkle thoroughly the Kataifi with half of the melted butter. Make sure not to touch the dough with the brush.
6. Tip in the custard, smoothing the surface with a spatula
7. Cover the custard with the remaining kataifi. Press it down lightly and shape it. Use your pastry brush to help you turn the Kataifi dough towards the outer edges and bottom of the pan to seal the galaktoboureko with kataifi.
8. Drizzle the remaining melted butter on top.

Bake the Galaktoboureko 

1. Preheat the oven to 160C/ 320F.
2. Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.
3. As soon as the Galaktoboureko is ready, slowly ladle the cold syrup over the pastry. The kataifi galaktoboureko needs to be hot and the syrup cool.
4. Once the syrup is fully absorbed and the kataifi galaktoboureko is cool to the touch it is ready to serve. This should take about 1-1 1/2 hours! Enjoy!

---

Keywords: galaktoboureko with kataifi

The post Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie) appeared first on My Greek Dish.

Saragli is actually a rolled version of the traditional baklava, which is very commonly served in Thessaloniki. It is rather simple to make and one of my personal favourites!

So I could not be more excited to prepare this one for you Just follow my step by step recipe below and all the tips and tricks I’ve pulled together and I can reassure you will really enjoy every bite of it!!

Prepare the syrup for the baklava rolls

Traditionally the syrup for the saragli is made with sugar, water and aromatic spices like cinnamon sticks and whole cloves!

If you have some at hand, stir in some good quality thyme honey. Honey will provide additional stickiness to the syrup, add an extra layer of aroma and enhance the flavour of the saragli. Finally honey helps the syrup not to crystallise.

Tip: For that little bit of freshness use some lemon peel and juice in the syrup.

When making these baklava rolls, start by preparing the syrup first. The syrup needs to be cold when adding to the hot baklava rolls. So it needs to be ready and at least at room temperature when the baklava rolls finish baking! Syrup can take a couple of hours to cool down completely, but if you are in a hurry you could pop it in the fridge.

Tip: Always ladle the hot baklava rolls with cold syrup, and wait for each ladle to be fully absorbed. This will ensure the syrup is equally absorbed and that the phyllo remains crispy!

Prepare the filling for the baklava rolls

The filling for the saragli (baklava rolls) is dead simple to prepare. It is made of a mixture of chopped nuts and the same aromatic spices used in the syrup (cinnamon and clove).

Tip: Ground clove can be a bit overpowering, so use it in moderation to prevent the filling from turning bitter.

For this recipe I used a mixture of walnuts and almonds, but you could actually use any kind of nuts you like. Pistachios are also very commonly used in baklava rolls so feel free to experiment! 

Tip: Try not to process the nuts until powdered. A mix of finely and roughly chopped nuts will give more texture and that delicious crunchiness we are after!

How to make baklava rolls 

For this recipe I used 1 package of phyllo dough (450g/ 16oz.) containing 14 sheets, which where enough to make 7 baklava rolls. You will need 2 sheets of phyllo dough for each baklava roll. If your phyllo dough is thinner use 3 sheets for each roll!

Spread one sheet of phyllo on your counter and sprinkle with melted butter. Then top with the second sheet of phyllo and butter. Spread evenly some of the nut mixture (about 1- 1 1/2 tbsp).

Then it is time to shape into a roll. Take 2 wooden skewers and place them on the sheets of phyllo like seen in the pictures below and roll. When rolling try not to roll the saragli too tightly. Then using your hands, press the ends towards the middle, tucking them in and remove the skewers. Place on your baking dish and repeat with rest.

Bake the baklava rolls

Baklava rolls need to be baked until wonderfully golden and crispy. You need to be careful though to bake them at low temperature (150-160C/ 300-320F, depending on the oven) and set in the middle rack so that they are cooked through and at the same time don’t burn on the outside. 

If your baklava rolls start browning too quickly cover your baking tray loosely with aluminium foil for the rest of the cooking time.

Tip: Always laddle the hot baklava rolls with cold syrup, enabling each laddle to absorb. This will ensure the syrup is equally absorbed and that the phyllo remains crispy. Enjoy!

Love Baklava? Take a look at my other syrupy recipes below

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Chocolate Baklava
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Greek baklava rolls recipe (Saragli)

(610 votes, average: 4.90 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 25min
• Cook Time: 70min
• Total Time: 1 hour 35 minutes
• Yield: 21 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Greek baklava rolls (saragli) made to perfection! An amazing combination of crispy golden phyllo wrapped around flavourful nutty filling, bathed in syrup with the aromas of lemon cinnamon and clove.

---

Ingredients

• 450g phyllo dough (14 sheets/ 16oz.)
• 240g melted butter (8.5 oz.)
• finely chopped nuts to garnish 

For the syrup 

• 250g sugar (8.8 oz.)
• 150g water (5.3 oz.)
• 3 whole cloves 
• 1 cinnamon stick 
• peel of 1 lemon 
• 1 tsp lemon juice 
• 1 tbsp honey 

For the filling 

• 180g nuts almonds, walnuts, pistachios (6.5 oz.)
• 3/4 tsp ground cinnamon 
• 1/4 tsp ground clove 

---

Similar recipes you may like!

• 

  Chocolate Souffle in Baklava…

• 

  Homemade Kataifi recipe!

• 

  Karidopita/Karithopita recipe…

• 

  Sumptuous Walnut Syrup Cake…

---

Instructions

1. To make this baklava rolls recipe, start by preparing the syrup first. In a small pot add all the ingredients, except the honey. Place the pot over high heat and boil until the sugar has dissolved. Remove the pot from the stove, add the honey and stir. Set aside to cool completely.
2. In a pan melt the butter over low heat and set aside. 
3. Prepare the filling for the baklava rolls. In a food processor add the nuts and pulse until the nuts are finely (and some roughy chopped). Add the ground cinnamon and clove and mix with a spoon to combine. Set aside.
4. Open the phyllo package and place the sheets on your kitchen counter. Cover with a damp (not wet) towel, while you prepare the baklava rolls. 
5. Butter a baking dish approx. 22x35cm
6. Place one sheet of phyllo on your counter and sprinkle with melted butter. Spread some of the nut filling (about 1-1/2 tbsp). 
7. Then it is time to shape into a roll. Take 2 wooden skewers and place them on the sheets of phyllo like seen in the pictures (not too tightly). Then using your hands, press the ends towards the middle tucking them inside and remove the skewers. Place on your baking dish and repeat with rest. 
8. When done, brush the top with the rest of melted butter. If you have butter left, pour it evenly on top of the rolls. With a sharp knife cut the rolls into pieces.
9. Bake in preheated oven at 150-160C (300-320F) for 60-75 minutes. 
10. When baked laddle slowly the cold syrup over the hot rolls. Garnish with finely chopped nuts.
11. Let the baklava rolls cool down before serving.

---

Keywords: saragli, baklava rolls

The post Greek baklava rolls recipe (Saragli) appeared first on My Greek Dish.

Greek style Chocolate cake ingredients

One thing all Greek chocolate cake recipes have in common is moistness. Some recipes use a syrup for the cake and top with glaze, while others use only syrup.

With this chocolate cake recipe I tried to keep it really simple and easy. All you have to do is whisk all the ingredients together and bake. No stand mixer or special equipment is required.

Also this is a slightly lighter version with no eggs or butter in the chocolate cake. So for the batter all you need is flour, cocoa powder, sugar and water! Of course if you have at hand some vanilla extract and orange zest you can add them for that bit of extra flavor.

Pro Tip: You could also use self rising flour instead of all purpose flour and baking powder.

Prepare the coating for the Chocolate cake

Instead of preparing both syrup and glaze, I preferred coating the cake with a chocolate sauce, which is actually melted dark chocolate with butter and a bit of milk.

Use a fork to make some holes on the cold cake and then pour the hot chocolate sauce. This will enable the sauce to penetrate the cake and soak in, just like using a chocolate syrup! The best part? Because its slightly thicker, its so much more indulgent!

Pro Tip: Keep in mind not to over-bake the cake to keep it fluffy and moist.

How can this greek chocolate cake (sokolatopita) be stored?

There are two enemies to keeping your greek Sokolatopita fresh. Air and heat. This cake can last for about 4-5 days after baking if you keep it stored in an air tight container and on the top shelf of your fridge.

Just remember take it out of the fridge for 30 minutes before serving to allow it to gently come to room temperature. If you like it hot, serve it in plates and pop them in the microwave for 20-30 seconds on full heat. The chocolate will melt and the cake will release its moisture making it super soft!

What about freezing? If you want to prepare this greek chocolate cake ahead of time, you can freeze it. I prefer to make the cake, let it cool down completely, wrap the cake and the baking tin in cling film and store in the freezer. The day you want to serve it, take it out from the fridge, let it defrost and prepare the chocolate sauce.

What to serve it with?

Sokolatopita (Greek chocolate cake) is commonly served warm with vanilla ice cream. So If you have prepared the cake ahead of serving time, cut in pieces and warm it a little bit. Enjoy!

Love chocolate? You will also love these…

If you like me love a chocolate, take a look at my other heavenly recipes!

1. Mosaiko recipe – a greek chocolate and biscuits log, that needs no baking!
2. Karidopita with chocolate – a walnut and chocolate cake infused with syrup and covered in a delicious chocolate ganache!
3. My easiest chocolate and biscuit no bake cake
4. Baklava filled with chocolate! Say no more….

Chocolate Cake Greek style (Sokolatopita)

(507 votes, average: 4.68 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: 15 portions
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A mouthwatering Greek style chocolate cake recipe (Sokolatopita) with ingredients you already have in your kitchen and no mixer required!

---

Ingredients

For the chocolate cake 

• 2.5 cups all purpose flour 
• 3 flat tsps baking powder
• 2 cups lukewarm water
• 2 cups sugar
• 1.5 cups cocoa powder
• pinch of salt
• 1/2 tsp vanilla extract
• zest of 1 orange

For the sauce 

• 200g/ 7 oz. dark chocolate 
• 30ml milk
• 1 tbsp butter

---

Similar recipes you may like!

• 

  The easiest Chocolate and…

• 

  Sumptuous Walnut Syrup Cake…

• 

  Chocolate Souffle in Baklava…

• 

  Greek-style Yogurt Chocolate…

---

Instructions

1. To prepare this Greek chocolate cake add in a large bowl the flour, baking powder, sugar, cocoa powder and salt. Whisk well using a hand whisk to combine the ingredients. 
2. In the same bowl add the water, vanilla essence and orange zest and whisk well to form a cake batter. Be careful to scrape the flour from the bottom of the bowl.
3. Butter a 22×30 cm baking dish and pour in the chocolate cake batter. Bake on preheated oven at 170C/340F for about 30 min.
4. Remove the chocolate cake form the oven and let it cool for about 1-2 hours.
5. Prepare the sauce. In double boiler add the chocolate in small pieces, the milk and butter and stir with a spatula until the chocolate melts and the ingredients combine.
6. Use a fork to make some holes on the top of the chocolate cake and pour over the chocolate sauce.
7. Serve while still warm with vanilla ice cream. Enjoy!

---

---

Nutrition

• Serving Size: 1 piece
• Calories: 285 kcal
• Sugar: 31.8g
• Sodium: 161.5mg
• Fat: 7.2g
• Saturated Fat: 4.1g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 55.6g
• Fiber: 4.2g
• Protein: 4.6g
• Cholesterol: 2.9mg

Keywords: Greek chocolate cake, sokolatopita recipe

The post Chocolate Cake Greek style (Sokolatopita) appeared first on My Greek Dish.

For the traditional melomakarona recipe (Greek Christmas honey cookies), we sprinkle the melomakarona with chopped walnuts and just a pinch of cinnamon and clove. This is delicious Greek Christmas classic recipe with a little twist, that uses chocolate to cover them (and optionally toasted almond slivers).

To make the melomakarona we use the classic fool-proof recipe of the traditional Greek Christmas honey cookies and then we dip them in rich, shiny chocolate. You can use either dark or milk chocolate, according to your likings.

For garnishing the chocolate covered melomakarona you can use either chopped walnuts, for a more traditional touch, or toasted almond silvers. Enjoy!

Chocolate covered Melomakarona (Greek Christmas honey cookies with chocolate)

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

• Author: Eli K. Giannopoulos
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 40
• Category: Dessert
• Method: Baked
• Cuisine: Greek

Print Recipe

Pin Recipe

---

Description

For all the chocolate lovers, this one is for you! Chocolate covered Melomakarona (Greek Christmas honey cookies). Who can really resist?

---

Ingredients

For the melomakarona

• 150g thin semolina (5.3 oz.)
• 500g flour (soft) (17.6 oz.)
• 1/2 tbsp baking powder
• 100g orange juice (3.5 oz.)
• 3 tbsps cognac
• 100g sugar (3.5 oz.)
• 1 flat tbsp powdered cinnamon
• 1/3 tsp nutmeg
• 1/3 tsp clove
• 1 tsp vanilla extract
• 1/2 tbsp baking soda
• 90g water (3.2 oz.)
• 125g olive oil (4.4 oz.)
• 125g vegetable oil (4.4 oz.)
• 50g honey (1.8 oz)
• zest of 2 oranges

For the syrup

• 300g water (10 ounces)
• 600g sugar (20 ounces)
• 2 cinnamon sticks
• 3 whole cloves
• 1 orange, cut in half
• 180g honey (7 ounces)

To cover

• 500g/ 8oz. dark chocolate (or milk chocolate, if you prefer)
• 1 1/2 tbsp butter or vegetable oil

---

Similar recipes you may like!

• 

  Melomakarona recipe (Greek…

• 

  Greek Ravani / Revani recipe…

• 

  Chocolate Souffle in Baklava…

• 

  Snowy Chocolate Cookies!

---

Instructions

1. To prepare these melomakarona with chocolate start with the syrup. In a pot add all the ingredients for the syrup (except the honey) and bring to the boil. Boil for 3-4 minutes, until the sugar dissolves and then remove from the stove. Add the honey and stir. Set aside to cool completely.
2. In a bowl add the flour semolina and baking powder and blend with a whisk to combine.
3. In another bowl pour in the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Then add the water, oil, the orange zest and honey and whisk to combine.
4. Combine the two mixtures. Add the mixture from step 2 (flour, semolina and baking powder) in the bowl with the rest of the ingredients from step 3 and start kneading the dough. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. When preparing this chocolate melomakarona recipe, it is very important not to overwork the dough. Knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough.
5. Shape the melomakarona. Pinch a portion of dough about the size of a walnut/ 50g and shape with your palms into a smooth oblong shape. Place on the baking tray, push lightly the top with a fork and make some holes on top. Continue with the rest of the dough.
6. Bake in preheated oven at 180C / 350F for approx. 20 minutes, until the melomakarona are lightly browned and cooked through.
7. When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds. When adding syrup to the melomakarona it’s best do so in 2-3 batches. Remove the cookies using a slotted spoon and place on a rack.
8. Prepare the chocolate for covering the melomakarona. Break the chocolate into small pieces, drop into a heatproof bowl and add the oil or butter. 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 to touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
9. Dip each one of the melomakarona in the chocolate and place over a rack. If you like ti garnish with chopped walnuts or toasted almond silvers, do that know. Leave them for a while to cool down and serve on a platter.
10. Store the chocolate covered melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!

---

---

Nutrition

• Serving Size: 1 piece
• Calories: 275kcal
• Sugar: 28.4g
• Sodium: 59.9mg
• Fat: 10.5g
• Saturated Fat: 5.4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44.1g
• Fiber: 1.3g
• Protein: 2.5g
• Cholesterol: 0.7mg

Keywords: chocolate melomakarona, Greek Christmas cookies

The post Chocolate covered Melomakarona (Greek Christmas honey cookies with chocolate) 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.