Ingredients
Method
Baklava Preparation
- Preheat the oven to 350°F (175°C).
- Layer half of the phyllo dough in a greased baking dish, brushing each layer with melted butter.
- Mix chopped walnuts, cinnamon, and sugar, and spread over the phyllo layers.
- Layer the remaining phyllo dough on top, brushing each layer with butter.
- Cut into diamond shapes and bake for 45 minutes or until golden brown.
- In a saucepan, combine water, sugar, honey, and vanilla; bring to a boil and pour over baklava once baked.
Galaktoboureko Preparation
- In a saucepan, heat milk and sugar until dissolved. Gradually add semolina, stirring constantly until thickened.
- Remove from heat and let cool slightly. Whisk in eggs and vanilla.
- Layer half of the phyllo dough in a greased baking dish, brushing each layer with melted butter.
- Pour the semolina mixture over the phyllo and top with remaining phyllo, brushing with butter.
- Bake at 350°F (175°C) for 30-40 minutes until golden. Let cool and serve.
Loukoum Preparation
- In a saucepan, combine sugar and water; bring to a boil.
- In a separate bowl, mix cornstarch with water to create a slurry.
- Slowly add the cornstarch mixture to the boiling sugar, stirring constantly until thickened.
- Add lemon juice and rose water, then pour into a greased dish to set.
- Once set, cut into cubes and dust with powdered sugar.
Nutrition
Notes
These desserts can be served individually or as a platter for sharing. Adjust sweetness to taste.