The sweet side of the Greek kitchen is built on honey, nuts, sesame, citrus and olive oil. Our guide to classic Greek desserts is a good overview, and each recipe below goes into detail.
Make a tray of baklava, a batch of honey-soaked melomakarona and buttery kourabiedes for Christmas, a vasilopita with a hidden coin for New Year, or tsoureki and koulourakia for Easter. For any day of the week there is a moist olive oil cake, hot loukoumades and homemade fig bars.
Bake with the same ingredients: Kalymnos raw thyme honey from our Greek honey collection, Koroneiki extra virgin olive oil and Greek dried figs.
Vasilopita is the Greek New Year cake with a lucky coin baked inside. An orange-scented cake recipe, the St Basil story, and how to hide the coin and cut it.
Tsoureki is the braided Greek Easter bread scented with mahlepi, mastiha and orange. A step-by-step recipe, how to get the stringy texture and how to braid it.
Greek Easter food from Holy Thursday to Easter Sunday: red eggs, tsoureki, magiritsa, spit-roast lamb, kokoretsi and the sides and sweets that go with them.
A guide to Greek desserts: syrup pastries like baklava and galaktoboureko, honey cookies, loukoumades, halva, spoon sweets and yogurt with honey, with recipes.
Melomakarona are Greek Christmas cookies made with olive oil, orange and spices, dipped in honey syrup and topped with walnuts. Step-by-step recipe and tips.
How to make loukoumades, Greek honey doughnuts: a simple yeast batter fried into crisp golden puffs, drizzled with honey and cinnamon. Safe frying tips.
Kourabiedes are Greek almond butter cookies buried in powdered sugar for Christmas and celebrations. A melt-in-the-mouth recipe, with butter-whipping tips.
Koulourakia are twisted Greek butter cookies, glazed with egg and often topped with sesame, baked for Easter. An easy recipe, shaping tips and storage.
Make homemade fig bars with dried figs simmered into a jammy filling between a buttery oat crust and crumble. 16 bars, easy swaps, storage and freezing tips.
An easy olive oil cake with extra virgin olive oil, lemon zest and yogurt or milk. One bowl, no mixer needed. Tips on choosing the oil, swaps and storage.
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