greek dessert

No one can say no to this sweet Greek pastry, especially if offered at a party.

Galaktoboureko (Greek semolina custard pastry) recipe

(110 grams) caster sugar

eggs

fine semolina

(500 milliliters) milk

vanilla bean paste

unsalted butter, melted

fresh filo pastry

(440 grams) caster sugar

Thickly pared zest & juice lemon

cinnamon quill

In Greek, rizogalo means rice (rizo) and milk (gala). Rizogalo is a perfectly creamy, light custard-flavored rice pudding topped with plenty of ground cinnamon. With no added cream, no eggs, no butter, and no condensed milk, it&#39;s a healthy gluten-free pudding that comes together easily! Serve for breakfast, a snack, or as dessert, on its own or finished with a drizzle of Greek honey.

Rizogalo (Greek Rice Pudding)

(1 liter) whole milk

Arborio rice, (uncooked and unrinsed)

cinnamon

vanilla bean vanilla extract

lemon rind

orange

cornstarch

sugar

Ground cinnamon, (for garnish)

Season the milk. In a medium saucepan, add the milk, rice, cinnamon stick, lemon rind, and orange zest. Use a small knife to split the vanilla pod in half lengthwise then scrape the seeds into the pan and discard the pod (if you are using vanilla extract, wait to add it until later).

Bring to a simmer. Bring the mixture to a simmer over low to medium heat, whisking continuously for the first 3 minutes so that the milk and rice do not stick to the bottom of the pot.

Cook the rice. Continue to cook rice, whisking vigorously every six or so minutes and until the rice is very tender and the mixture has started to thicken. This should take about 35-40 minutes. To check if the rice is cooked, taste a rice grain. It should be very soft. The consistency of the milk should be thick like heavy cream.

Thicken. Dilute the cornstarch with 1/4 cup of water in a small bowl. Pour into the rice mixture over low heat, whisking until combined and the pudding has thickened yet is slightly pourable in consistency. This will happen quickly, so keep an eye on it. Remove from heat. It will continue to thicken slightly while it cools, so do not make it too thick.

Finish. Remove and discard the lemon rind and cinnamon stick. Add the sugar and lemon zest (if using) and mix well to combine. Taste and adjust with more sugar if desired.

Serve. Pour the pudding into 5 serving bowls and liberally sprinkle with ground cinnamon. It can be enjoyed, warm, at room temperature or cold.

Greek Semolina Cake or Ravani is a delicious sponge cake that is popular throughout Greece. This light, airy cake has hints of citrus flavour and is sweetened with a simple syrup.

Ravani (Greek Semolina Cake)

water

orange juice

flour

semolina

baking powder

eggs (separated)

vanilla extract

orange (zested)

toasted nuts ((e.g. pistachio

coconut

In a small saucepan, add all of the ingredients for the syrup. Heat it over medium heat until the sugar completely dissolves, creating a simple syrup. Let it cool. Once cooled, remove the cinnamon stick.

Make the syrup:

Preheat oven to 350F and grease a 9x13 baking pan (or similar- I used a 11x11 pan) with butter.

In a bowl, mix together the flour, semolina, and baking powder. Set aside.

Separate the egg whites and yolks into 2 separate bowls. Starting with the egg whites, whip them until they form stiff peaks. [I use a stand mixer to make this step easier but a hand mixer will do the job. It typically takes about 5 minutes.]

In a separate bowl, whisk together the egg yolks and the sugar.

Next mix in the orange zest and vanilla extract.

Slowly add the semolina mixture into the egg yolk mixture and mix until they are combined.

Next, using a spatula, gently fold in the whipped egg whites. Be gentle while folding it in so that you do not deflate the egg whites.

Transfer the mixture to the baking pan and bake for 30-35 minutes or until it is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes and then poke some holes with a thin skewer (optional). While its still warm, use a ladle or large serving spoon to pour the syrup over the cake, ensuring you pour it evenly. [Note: the cake should be warm and the syrup should be cool.]

Let the cake cool completely before slicing and serving.  You can also add additional toppings such as shredded coconut, powdered sugar, or nuts, if desired.

Make the cake:

Top 3 greek dessert recipes from across the web

The most viewed greek dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Galaktoboureko (Greek semolina cust...

Rizogalo (Greek Rice Pudding)

Ravani (Greek Semolina Cake)

Top 3 greek dessert recipes from across the web

The most viewed greek dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Galaktoboureko (Greek semolina cust...

Rizogalo (Greek Rice Pudding)

Ravani (Greek Semolina Cake)

The most viewed greek dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine