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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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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

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
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • 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.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

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