Greek Food, Cooking and Recipe Community

Best Greek Desserts and Variations for Fall?

1 - 7 of 7 Posts
ssherie_

ssherie_

Active member
As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
 
  • Like
Reactions: Voula
ssherie_ said:
As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
Click to expand...
Hi! I have quite a few Greek desserts on my blog, and I have a unique take on Kolokithopita, too! Check it out and let me know what you think!
 
ssherie_ said:
As the cooler months set in, I’m looking to explore some delicious Greek desserts with a fall twist. I'm especially interested in recipes or tips on using seasonal ingredients like pumpkin, figs, pomegranate, nuts, or spices to give traditional Greek sweets a cozy, autumnal vibe.

Does anyone have recommendations for Greek desserts that work well in the fall? Maybe a spin on baklava with seasonal nuts, or a unique take on kolokithopita? I’d love ideas on variations of classic treats, or even regional desserts that are popular this time of year. Also, if anyone has tips on pairing Greek sweets with warm fall drinks (maybe something with rakomelo?) Thank you!

What sparked my question is I saw apple baklava somewhere - it was a sort of "baklava" that involved apple slices and was delicious. Has anyone tried to do anything like this?
Click to expand...
Apple baklava, not a strudel? Greeks didn't use pumpkins like they do in the US. Figs? Maybe a spoon-sweet or something like when the figs are still green, and they make something with them. I forgot the name of it. I know the Croatians make this fig orange marmalade type of thing.
 
For fall-inspired Greek desserts, you’re on the right track with the apple baklava idea! Adding thinly sliced apples to baklava layers, along with walnuts or almonds, brings a seasonal twist. Toss the apples in cinnamon and a touch of clove for extra warmth—it’s like a blend of baklava and apple pie.

Another fall favorite is kolokithopita (pumpkin pie), which can be either savory or sweet. For a dessert version, use grated pumpkin or butternut squash, sweeten it with honey, and add cinnamon, cloves, and a handful of crushed walnuts. It’s often wrapped in phyllo, making it flaky and comforting.

I personally just like to sip rakomelo plain...
 
  • Like
Reactions: Voula
Rízes Hellenic Genealogy said:
Apple baklava, not a strudel? Greeks didn't use pumpkins like they do in the US. Figs? Maybe a spoon-sweet or something like when the figs are still green, and they make something with them. I forgot the name of it. I know the Croatians make this fig orange marmalade type of thing.
Click to expand...
Yes! Come to think of it, it was like a cross between baklava and strudel. Almost like a strudel filling but heavier on the walnuts and lighter on the apples, and the dish involved phyllo... thank you for chiming in!
 
  • Like
Reactions: Rízes Hellenic Genealogy
k_tsoukalas said:
For fall-inspired Greek desserts, you’re on the right track with the apple baklava idea! Adding thinly sliced apples to baklava layers, along with walnuts or almonds, brings a seasonal twist. Toss the apples in cinnamon and a touch of clove for extra warmth—it’s like a blend of baklava and apple pie.

Another fall favorite is kolokithopita (pumpkin pie), which can be either savory or sweet. For a dessert version, use grated pumpkin or butternut squash, sweeten it with honey, and add cinnamon, cloves, and a handful of crushed walnuts. It’s often wrapped in phyllo, making it flaky and comforting.

I personally just like to sip rakomelo plain...
Click to expand...
I never heard of pumpkin pie being described as "kolokithopita." They're in the same genus or whatever, but I've always thought of squash/zucchini.
 
Rízes Hellenic Genealogy said:
I never heard of pumpkin pie being described as "kolokithopita." They're in the same genus or whatever, but I've always thought of squash/zucchini.
Click to expand...
My family made it interchangeably with pumpkin, zucchini, and other types of squash, like acorn squash, depending on what we had around. The name kolohothopita kind of stuck even though that word is technically zucchini. And somehow depending on the type of squash we used, we'd change the seasonings inside it. I never know how to describe it to my non-Greek people so I end up saying "it's kind of like pumpkin pie but with phyllo"... even though it really isn't lol.
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top