Sweets In Syrup

Ivy on Δεκεμβρίου 30th, 2007

For my last posting for this year I chose a traditional Greek pastry, which is prepared and served on special occasions. I wish to extend to all of you my sweetest wishes, hoping that your New Year will be prosperous and as sweet as diples. Diples (pronounced dipless and meaning folded) Last but not least […]

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Ivy on Νοεμβρίου 22nd, 2007

You do not have to think hard what to do when you have a lot of walnuts.  What better than a traditional Walnut Cake, which will bring back memories of good old times…. Ingredients: 2 cups of semolina 1 cup of flour 3 tablespoons of baking powder 1 cup of crushed walnuts 1 cup of […]

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Ivy on Νοεμβρίου 18th, 2007

Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is […]

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Ivy on Νοεμβρίου 2nd, 2007

Galaktompoureko, also written Galaktomboureko or Galatoboureko, is possibly the king of sweets for many in Greece and the one I prefer the most.   A fabulous semolina cream, rich and consistent, lies in the middle, between thin layers of crispy phyllo which is bathed in syrup. It’s one of my favourite desserts and if I didn’t […]

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Ivy on Νοεμβρίου 2nd, 2007

This syrup can be used for all sweets made with phyllo pastry but you can also use it to make liqueurs, wet sponge cakes etc. In some cases it can be mixed with honey as well. The proportions for this syrup is for a medium, not very sweet syrup.  You can adjust the proportions and […]

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