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How to make different variations of Greek syrup/nut sweets

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greek_ggirl

greek_ggirl

Active member
Time and time again, I find myself a little bored of the classic Greek desserts with nuts and syrup, like baklava, kataifi, etc. One of my favourite things to do is switch up the desserts and different variations is to rosewater, orange blossom water, or orange zest to the syrup. Another thing I do quite often is switching out the types of notes that I'm using. Any recipe that is made with walnuts or pistachios can be substituted for either. Another great nut that you can use is almond! You can always mix two different types of nuts, or all three. My personal favourite is adding pistachio, because it adds such a nice and vibrant green colour. Lets shake things up!!
 
I raise you chocolate and pistachio baklava!! This is my favorite combo

 
I agree with you! For family gatherings I typically serve the family's traditional recipes, but when I want to experiment, I like to play with different flavors. I once bumped into a homemade chocolate phyllo recipe which made a baklava that was AMAZING. I wish I knew where I saw the recipe, I Haven't been able to track it down since.
 
Syropiasta is something I love making. I've started adding pecans to my recipes because 1. I love pecans, and 2. Pecans aren't used in Greek dishes, so I like to see how it changes the flavors
 
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ellinasgolfer0320 said:
Syropiasta is something I love making. I've started adding pecans to my recipes because 1. I love pecans, and 2. Pecans aren't used in Greek dishes, so I like to see how it changes the flavors
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Nice idea, I like switching it up too. I add orange blossom water to some of my syrup recipes so that they have a hint of an orange aroma. Turns out great.
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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