Greek pastries are blessed with nuts and honey, often layered among flaky, delicious phyllo dough. Try Greek pastries at the holidays for a new spin.See Popular Greek Pastries Recipes
Like sugar, honey caramelizes as it cooks. Here, warm honey is drizzled over a mixture of goat cheese and Greek yogurt, where it cools to a caramel-like consistency. For a crunchier topping, heat the honey until it reaches 250 degrees on a candy thermometer.
These tartlets, made with layered sheets of phyllo and almond cream, are a riff on baklava: "My mom's family is from Lebanon, so I grew up loving baklava," chef Jason Travi says. If you can, fill the tartlets with Bartlett pears, which are sweet but not very juicy (too much liquid will make the phyllo soggy).
These savory appetizers have a custard filling and an olive topper.
Salty, sweet, and a little bit tangy, the creamy cheese filling in these delectable bites is the perfect counterpoint to the buttery, flaky phyllo that surrounds it. When layering your phyllo dough, cover unused sheets with a damp paper towel as you work -- the delicate dough dries out quickly when left exposed.
Reminiscent of Greek baklava, yet easier to make, these tiny pastries burst with rich honey-nut filling. Brew a pot of tea to serve with them.
A savory strudel is simplified with puff pastry. This easy dinner dish can be made ahead and frozen too.
This succulent take on the classic Greek snack gets its rich flavor from feta cheese and spinach. Phyllo dough dries very quickly so keep sheets covered until needed.
A mix of dried fruits and nuts, a splash of brandy, and warm spices make this pastry dessert simply divine. Cut it into diamonds, which is traditional for this Greek treat.
Replace butter with fat-free butter-flavor nonstick cooking spray to make this low-fat version of baklava.
This classic Greek dessert is renowned for its layers of paper-thin phyllo and cinnamon-walnut filling all drenched with a honey syrup.
We know, we know: a traditional Greek gyro (the Greek word for "spin," and pronounced "yee-roh," not "jira" as in "gyroscope") is made with minced lamb that's molded around a skewer and roasted, then wrapped it a pita and topped with grilled onions, peppers, and tzatziki. But since we don't know too many folks who are lovingly roasting lamb on a spit when they get home from work, we decided to give you a version that's better suited to midweek meals, and that's better for you, too. Shredded rotisserie chicken tossed with Greek seasoning, lemon, and paprika replaces the lamb, and salad greens add to the fresh flavors and make it a balanced meal.
We've long known that breakfast is the "most important meal of the day." For years, everyone from our mothers to cereal commercials has been telling us to eat a balanced breakfast to start our day off right. As well they should. Studies show that eating breakfast can affect everything from mood to weight control. Futhermore, it's key to make healthy choices in the morning; you're not going to benefit much from a breakfast of toaster pastries and soda. Indeed, since breakfast is the most important meal of the day, doesn't it make sense to eat a breakfast that's lowread more
To commemorate National Doughnut Day, which falls on June 1, here are 13 tasty DIY doughnuts from a few of our favorite food bloggers.