Sweets In Syrup

Ivy on January 31st, 2008

Kalon Prama means Nice Thing or Good Stuff and is the Cypriot name of this cake. The Greek name is Samali. I was meaning to make this for a long time now and there are a lot of Cypriot recipes I have still to record but kept postponing it as I kept making new recipes. […]


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Ivy on December 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 November 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 November 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 November 2nd, 2007

Galaktoboureko, 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, on made into rolls  which are bathed in syrup. It’s one of my favourite desserts and […]


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Ivy on November 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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