Makes 2 round (8-9inch) pans or 1 (9 by 13 inch) baking pan:
2 cups all-purpose flour
½ teaspoon salt
½ pound unsalted butter
2 cups granulated sugar
¼ cup coffee
14 ounces semi-sweet chocolate, chopped (or callets)
½ cup sour cream
3 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
For the Ganache Glaze:
For the Raspberry Whipped Cream:
Preheat the oven to 350 °F, 180 °C.
Grease the baking pans with melted butter and line with parchment paper.
In a saucepan, combine the butter, sugar, salt, and coffee. Cook over medium-heat and whisk together until melted.
Place the 14 ounces of semi-sweet chocolate in a large mixing bowl. Pour the melted butter/sugar mixture over the chocolate and whisk until melted and combined.
Add the sour cream and vanilla extract to the melted chocolate mixture and whisk well until incorporated.
Place the eggs in a small bowl and whisk together. Add some of the chocolate mixture to the eggs to temper them and whisk together. Pour the eggs into the chocolate mixture and whisk together until incorporated.
Add the flour to the chocolate mixture in a few batches and whisk together until smooth. Fold in the chocolate chips.
Divide the brownie batter evenly into the prepared baking pans.
Bake for 20-25 minutes or until the center is set, but still wet. It will not jiggle but a toothpick inserted in the center will come out wet with thick batter.
Run a knife around the edges of the pan to release the brownie.
Leave the brownies inside their pans at room temperature until they set. About 3-4 hours.
Carefully invert the pans onto plastic wrap and wrap them all around. Store in the refrigerator up to 3 weeks or in the refrigerator overnight. This step is crucial. The brownies must set in the refrigerator or freezer overnight before serving. Thaw the frozen brownie in the refrigerator before serving.
To make the raspberry whipped cream, combine the heavy cream, confectioner’s sugar, and vanilla extract in the bowl of a tabletop mixer fitted with the whisk attachment. Whip until the cream thickens to the consistency of yogurt. Add the jam to the mixture and whisk on high-speed until thick and fluffy.
To make the ganache,place the chocolate in a small mixing bowl. Heat the heavy cream until scalding hot. Pour the hot cream over the chocolate and whisk together until the chocolate melts and the mixture becomes shiny.
Unwrap the brownie and place on a serving platter. Pour some ganache on top and spread it to the edges. Serve the whipped cream alongside the brownie. Enjoy!
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4-6 thick (#10) phyllo pastry sheets, thawed and at room temperature
¼ pound (or more) unsalted butter, melted
For the Custard:
Garnish: confectioner’s sugar and ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Begin by making the custard. Combine the milk, salt, semolina, sugar, and corn starch in a saucepan. Cook over medium- heat while stirring constantly until it thickens and coats the back of a spoon. Remove from heat.
Combine the egg and egg yolk in a small mixing bowl and whisk together. Temper the eggs by whisking in one cup of the hot custard mixture. Whisk well.
Add the egg mixture to the custard in the pot and whisk well until smooth.
Add the butter and vanilla extract and whisk to combine.
Brush a 8 -inch by 8 -inch baking dish with melted butter. Place one layer of phyllo on the bottom of the pan allowing the excess phyllo to hang over the side of baking dish (if you were looking at the dish as a clock, the phyllo will hang out at the 6:00 position) Drizzle with butter.
Place another layer of phyllo (9:00 position) in the dish and drizzle with butter. Place the third phyllo sheet on top (at the 12:00 position) and drizzle with butter.
Place the last sheet on top (at the 3:00) position.
Pour the custard in the center of the sheets and spread.
Cover the custard with the phyllo that is hanging from the pan and drizzle butter between each layer.
Optional: If you like a nice thick top crust layer, add 1 more sheet of phyllo on top and tuck the excess of the phyllo into the pan. Brush with butter.
Scour 4 slices into the top of the pie.
Bake for 35 minutes or until golden.
Garnish with a heavy dusting of confectioner’s sugar and some ground cinnamon.
Allow the pastry to sit at room temperature at least 25 minutes before serving so that the custard can set.
print the recipe here
Makes about 28 cookies:
4 egg whites
2 cups granulated sugar
¼ teaspoon salt
1 teaspoon pure almond extract
1 teaspoon orange blossom water
4 cups almond meal (blanched almond flour)
Optional garnish: 7 ounces semis-sweet or dark chocolate, melted
1 cup blanched sliced almonds
Preheat oven to 325 °F, 165 °C.
In a large mixing bowl whisk the egg whites on high speed until thick and stiff.
In a large mixing bowl combine the almond flour, salt, sugar, almond extract, and orange blossom water. Mix together until combined.
Fold the whipped egg whites into the almond flour mixture until a dough is formed.
Note:For a more dense, firm cookie, keep the dough very dense by adding up to 455 grams of almond flour to it. Dense cookie dough will not spread during baking. For a flatter cookie, allow the dough to be slightly looser.
Using a small ice cream scoop or 2 spoons, scoop walnut-sized pieces of dough onto baking trays lined with parchment paper.
Sprinkle some sliced almonds over the top of each cookie.
Bake on the center rack of the oven for 15 minutes. The cookies will be pale and slightly golden around the edges.
If baking 2 trays together, make sure to rotate the baking sheets from top to bottom halfway through baking.
Allow the cookies to cool completely.
If decorating with chocolate, spread some melted chocolate on the bottom of each cookie place the cookies chocolate-side up on the baking tray until they set. You may also place them in the freezer or refrigerator for 15-20 minutes or until the chocolate hardens.
Makes 12 rolls:
6 sheets phyllo pastry (#4), thawed and at room temperature
8 ounces feta cheese
5 tablespoons salted butter, melted
Optional fillings: jam, nuts, and/or dried fruit
Preheat the oven to 400 °F, 200 °C.
Notes on working with phyllo pastry:
Slice the feta cheese into ½ inch thick sticks.
Place the phyllo sheets onto a clean work surface and cut them in half lengthwise. Stack them on top of each other.
Drizzle some butter over the phyllo and place a feta stick on the bottom portion of the phyllo. Fold the sides over the feta and roll upwards.
Place on a baking tray lined with parchment paper.
Continue filling the phyllo strips with feta and any of your favorite fillings.
Some good flavor combinations are:
Brush with the remaining melted butter and bake on the center rack of the oven for 15 minutes.
Set aside and allow to cool slightly. About 10 minutes.
Serve with Greek honey.
The Wet Ingredients:
Preheat the oven to 375 °F, 190 °C.
Combine all of the dry ingredients in a large bowl and whisk well together.
In the bowl of a tabletop mixer combine all of the wet ingredients together and beat on low speed until incorporated.
Add the dry ingredients and beat until combined.
Transfer the biscotti dough onto a surface dusted with flour and cut into 2 equal portions.
Form each portion into a 12-inch-long and half-inch thick log and place both logs onto baking trays lined with parchment paper.
Bake in the center rack of the oven for 30 minutes or until firm to the touch.
Remove from oven and cool for 10 minutes.
Cut approximately 1-inch thick slices using a serrated knife. Place the biscotti slices back onto the baking tray lined with parchment paper.
Reduce the heat to 300 °F, 150°Cand bake the biscotti an additional 15-20 minutes or until dry and golden.
Set aside to cool completely, then store in an airtight container.
For the starter:
The egg wash:2 egg yolks plus 2-4 tablespoons milk
The Chocolate Sauce:
The Hazelnut Chocolate Filling:13 ounces (370 grams) chocolate hazelnut spread
Optional fillings:dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, toasted hazelnuts, chocolate chips
Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
To make the dough: Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, and mahlepi together. Mix well to combine.
Whisk the eggs, vanilla extract, and milk together in a small bowl and set aside.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Make the Chocolate Filling:Place the butter and sugar in a small sauce pan and cook over medium heat stirring constantly until they melt. Place the chocolate, cinnamon, salt, and cocoa powder in a mixing bowl and pour the melted butter/sugar liquid over them. Whisk together until chocolate melts and everything is combined.
Make the Vasilopita: Punch down the dough to remove the air. Cut into 2 equal portions.
Roll each portion into a large rectangle approximately 13 by 18 inches. Spread the chocolate sauce or the hazelnut spread over the surface of the dough. Roll it up starting from the wide side and form into a long log.
Cut the log down the center to create 2 ropes. Twist the two ropes together and pinch the edges to connect. Join both edges to create a wreath. Place each wreath on a baking sheet lined with parchment paper.
Loosely cover with plastic wrap and set aside in a warm area until it rises for 45 minutes.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of vasilopita with the egg wash.
Bake in the center rack of the oven for 30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
Makes about 24 pieces:
1-pound (#4) phyllo pastry, thawed and at room temperature
¾ pound unsalted butter, melted
For the filling:
For the syrup:
Garnish: ground cinnamon
Preheat oven to 350 °F, 180 °C.
Make the syrup:Combine all of the syrup ingredients in a small saucepan. Mix well and bring to a boil. Remove from heat and set aside to cool.
Combine the filling ingredients in a bowl and mix together. Set aside.
Take the phyllo out of its packaging and unroll it. Lay it flat onto a cutting board or clean work surface. Place a baking dish over the phyllo and cut the sheets to fit the inside of the pan.
Note:I usually cut my phyllo roll into 2 equal stacks to fit a 9 by 13-inch baking dish.
Brush the bottom of the baking pan with butter and lay 4 sheets over it. Sprinkle about 2 tablespoons of the nut mixture over top.
Take 4 -5 sheets of phyllo and set them aside for the top of the baklava. Cover them with a clean kitchen towel.
Layer 2 sheets of phyllo in the pan and sprinkle some nut filling over top. Continue this pattern of 2 phyllo sheets and nuts until all of the nuts mixture and phyllo are used. Place the reserved 4 sheets of phyllo on top.
Cut the baklava into 24 squares or diamond shaped pieces.
Pour all of the melted butter over top and sprinkle some water (about 3 tablespoons) over the edges of the baklava.
Bake for 45 minutes – 1 hour or until golden brown on top.
Remove from the oven and pour the cooled syrup over the baklava.
Set aside and allow the baklava to absorb all of the syrup. About 4 hours.
Serve alongside some Greek coffee.
Makes 2 (6-inch round) Bundt cakes:
The Dry Ingredients:
Preheat the oven to 350 °F, 180 °C.
Combine all of the dry ingredients in a bowl and whisk well.
Zest the orange then juice it.
Cut the butter into cubes and reserve about 1 tablespoon to grease the pan.
Place the molasses and the cubed butter in a small saucepan and cook over low heat until the butter melts.
Combine the eggs, brown sugar, vanilla extract, and orange juice liquid in a large bowl. Whisk well to combine. Slowly whisk in the melted butter and molasses mixture.
Add the dry ingredients and whisk together until the batter is smooth.
Grease the Bundt pans well with butter and then with some all-purpose flour. Remove the excess flour by tapping the pan and flipping it upside down so that the extra flour is released.
Divide the batter equally in the pan.
Bake in the center rack for 35-40 minutes. Insert a toothpick into the center of the cake at the 35-minute mark. When the toothpick comes out clean the cake is ready.
Cool the cakes in the pan 15-20 minutes.
Carefully run a knife around the pan to release the cakes, flip it upside down over a baking pan and tap to release the cakes.
Cool completely then dust with confectioners’ sugar.
Serve alongside some homemade whipped cream, ice cream, or as is.
Freezer instructions: Once baked and cooled this cake can be wrapped with plastic and then with foil and stored in the freezer up to 1 month. Let it come to room temperature before serving. It’s a wonderful gift!
Flavor Combinations: Dried fruit tastes wonderful in this cake. Fold in your favorite nuts, raisins, dried cranberries, chopped dates, even some chopped crystallized ginger. Get creative and make it as festive as you desire.
Toppings:My favorite way to serve this is simply with some confectioners’ sugar, but cream cheese icing or an orange glaze really pairs well with the warm spices. A maple syrup glaze is also fantastic.
1 cup confectioner's sugar
4 tablespoons orange juice
Make the glaze by whisking the two ingredients together until smooth. Thicken it by adding more confectioners’ sugar or thin it out by adding a little more juice.
For the cream cheese icing:
8 ounces cream cheese, at room temperature
4 ounces unsalted butter, softened at room temperature
4 cups sifted confectioner's sugar
1 teaspoon pure vanilla extract
3-4 tablespoon orange juice
To make the cream cheese icing beat the butter and cream cheese until fluffy. Add the confectioner's sugar a little at a time while beating on the lowest speed and add vanilla extract. Increase the speed and beat until light, smooth and fluffy. Whisk in some orange juice until the icing becomes a thinner more pourable consistency. Add some orange zest for more intense flavor.
Makes 1 (9 by 13 inch) baking pan for about 12 guests:
For the crust:
For the filling:
For the syrup:
Preheat the oven 350 °F, 180 °C.
To make the syrup:In a small saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil stirring until the sugar is melted. Set aside to cool completely. The syrup must be cold.
To make the filling: Combine the walnuts, almonds, breadcrumbs, baking powder, cinnamon, cloves and salt and mix well to combine.
Place the egg whites in the bowl of a table top mixer fitted with the whisk attachment. Whisk on high speed until the egg whites are thick, glossy and stiff peaks form. (Like meringue)
Transfer this mixture into a clean bowl.
Place the egg yolks and sugar in the bowl that the whites were in and beat on high speed for a few minutes until thick and creamy. Add vanilla extract and whisk until combined. Whisk in the nut mixture.
Add 1/3 of the meringue mixture to the egg/nut batter and fold it in to lighten it up.
Gently fold in the remaining meringue taking care not to deflate it too much. Set aside.
To assemble the dessert:Grease the baking pan and layer and drizzle butter between 5 phyllo sheets. The excess phyllo can go up the pan and the remaining can just hang outside the baking pan.
Pour the nut meringue into the pan. Place the phyllo sheets that are hanging outside of the pan over the nut mixture.
Cover with 5 more layers of phyllo, drizzling butter between each sheet. Tuck the extra phyllo inside the edges of the pan.
Pour the remaining butter all over the top of the phyllo.
Scour the phyllo to create slices.
Bake in the center of the preheated oven for 45-50 minutes or until golden.
As soon as the dessert comes out of the oven, pour the cooled syrup over it. Cut through the slices all the way to the bottom so that the syrup drenches the pastry.
Allow the pastry to absorb all of the syrup at room temperature for at least one hour.
Serve with some homemade whipped cream,ice creamor chocolate shavings. Enjoy!
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!