Greek Food, Cooking and Recipe Community

Greek Desserts for Easter (Pascha)?

1 - 3 of 3 Posts
ssherie_

ssherie_

Active member
I’m looking for some traditional Greek desserts to make for Easter (Pascha) this year. I know Tsoureki is a must, but I’d love to add a few more sweet treats to the table. Are there any classic Easter desserts that your family always makes?

I’ve heard about Galaktoboureko and Melomakarona, but are those common for Pascha, or are there more festive options? Also, any tips on making the perfect Tsoureki would be appreciated—mine always turns out too dense!

If you have any favorite recipes or recommendations for traditional or even modern Greek Easter sweets, I’d love to hear them. Bonus points for anything that pairs well with Greek coffee after the big feast.

Looking forward to your suggestions - thanks so much!
 
  • Like
Reactions: Voula
ssherie_ said:
I’m looking for some traditional Greek desserts to make for Easter (Pascha) this year. I know Tsoureki is a must, but I’d love to add a few more sweet treats to the table. Are there any classic Easter desserts that your family always makes?

I’ve heard about Galaktoboureko and Melomakarona, but are those common for Pascha, or are there more festive options? Also, any tips on making the perfect Tsoureki would be appreciated—mine always turns out too dense!

If you have any favorite recipes or recommendations for traditional or even modern Greek Easter sweets, I’d love to hear them. Bonus points for anything that pairs well with Greek coffee after the big feast.

Looking forward to your suggestions - thanks so much!
Click to expand...
Hi! One dessert I make for Easter is Greek Ekmek Kataifi! It's not as sweet as other Greek desserts and I think it's a perfect way to end the meal. I have a 2 different ways to make it on my blog, with lots of different tips, too. Melomakarona are Christmas cookies, but these Ladokouloura (sesame cookies) are amazing with Greek coffee - they're my Yiayia's recipe! As for the Tsoureki, I have a complete guide on my blog with tons of tips and how to get the perfect stringy texture! My Tsoureki recipe includes 2 methods (stand mixer & an easy no-knead method). You'll find the complete recipes at the end of each post, which includes exact quantities, etc. Let me know how it goes!
 
Love that you’re bringing Greek sweets to your Pascha table! Tsoureki is definitely essential—make sure your dough gets plenty of time to rise, and try adding mahlepi and mastiha for that authentic aroma. If it’s turning out too dense, your yeast may need more warmth or time—let it double in size before shaping.

For other Easter treats, Koulourakia (buttery twisted cookies with a hint of orange) are a must in many households—perfect with Greek coffee after the feast! While Melomakarona and Kourabiedes are more common at Christmas, they’re still delicious any time.

Galaktoboureko isn’t traditionally Easter-specific but makes a stunning dessert for guests—who can say no to creamy custard and syrupy phyllo? For something festive, try Portokalopita (orange phyllo cake) for a zesty finish.

Wishing you a joyful and sweet Pascha celebration—kali anastasi!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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 herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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