Desserts

3 recipes

Galaktoboureko

A semolina custard is simmered on the stove, milk, semolina, sugar, lemon zest, eggs, until thick. Off heat, butter and vanilla are stirred in. A 30 × 22 cm tin is layered with 10 sheets of buttered filo on the bottom. The custard is poured in. 8 more buttered filo sheets cover. The top is scored into diamonds. Baked for 45 minutes at 180°C till deep gold. While baking, a syrup of sugar, water, lemon juice and cinnamon stick simmers. The HOT syrup is poured over the just-OUT-OF-OVEN galaktoboureko. Rested for 4 hours minimum (overnight ideal) before cutting.

5 hours 35 minutes Serves8-10

Greek Baklava

A 30 × 22 cm tin is built in layers: 8 buttered filo sheets on the bottom; walnut-cinnamon filling; 4 buttered filo sheets; more walnut; 4 more filo; walnut; finally 8 more buttered filo on top. The top is scored into squares; a clove is pressed into the centre of each. Baked for 45 minutes at 180°C till amber. Syrup of honey, sugar, water, lemon and cinnamon stick simmers separately. The COOL syrup is poured over the HOT baklava. Rested overnight, non-negotiable.

1 hour 35 minutes Serves20-24

Loukoumades

A wet yeasted batter, flour, warm water, yeast, salt, sugar, rests for 1 hour. A small syrup of honey, water, lemon and cinnamon stick simmers for 5 minutes. Oil heats to 175°C. The cook scoops a tablespoon of batter at a time from a wet hand, dropping into the oil, the puff is roughly walnut-sized. Fries for 2-3 minutes till deep gold, turning once. Drains briefly; tumbles into the warm syrup; lifts onto plates; showers with walnuts and cinnamon. Eats immediately.

1 hour 55 minutes Serves6