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Greek Desserts with Apples

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cubrinj

Active member
I’ve been experimenting with Greek desserts lately, and I’m curious about incorporating apples into traditional recipes. I know apples aren’t as common in Greek sweets compared to other fruits like figs or grapes, but I’m sure there must be some delicious apple-based treats out there!

I’ve heard of apple variations of baklava, but I’d love to explore other options as well. Are there any traditional or modern Greek desserts that feature apples prominently? I’m particularly interested in recipes that highlight the warm, comforting flavors of cinnamon, honey, and nuts often found in Greek sweets.

Also, any tips on the best type of apples to use or how to blend them into classic Greek desserts would be greatly appreciated. If you have recipes, suggestions, or any favorite apple desserts, please share! I’m excited to try something new and bring a bit of Greek flair to my baking. Thanks!
 
I am in Greece now and just had a piece of apple pie on the ferry from Paros to Naxos. It was delicious. It had a bottom crust and a crumble topping. Don’t know if it is traditional or not, but was a great dessert.
 
If you’re looking to incorporate apples into Greek desserts, you’re in for a treat! One delicious option is Milopita, the Greek version of apple pie, which beautifully combines apples with cinnamon, walnuts, and sometimes a touch of honey. It’s a warm, comforting dessert that’s perfect for highlighting those classic Greek flavors. For Milopita, Granny Smith or Golden Delicious apples work well because they hold their shape and balance the sweetness nicely.

Another great idea is to add apples to Galaktoboureko, replacing some of the custard with apple slices for a unique twist on this syrup-soaked phyllo dessert. You could also try apple spoon sweets, a traditional way to preserve fruits in syrup, often served with yogurt or ice cream.

For a modern touch, try making apple-stuffed phyllo rolls with a mix of chopped apples, cinnamon, nuts, and a drizzle of honey.
 
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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!

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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?

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?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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