Q Last week I went to Greek Isles restaurant with my husband and we shared a custard pie for dessert. The filling was so good and the crust very light. I would like to try to make it at home if you ...

The most challenging part of this dessert is to be able to pronounce it: ga-lak-to-bou-ree-ko. This week's recipe is my wife Anne's version of galaktoboureko, and the following story is written by her ...

This is a semolina custard that is sandwiched between golden flaky layers of filo pastry dripping with traditional greek sweet syrupy sauce. Break eggs into a large saucepan and mix with the milk. Add ...

Pour the milk into a pan and bring to just below boiling point, then remove from the heat and cool slightly. Lightly beat the eggs, egg yolks and sugar. Stir in the semolina. Transfer the mixture to a ...

Galaktoboureko is a simple and delicious Greek dessert made from layers of phyllo filled with semolina custard. The cooled syrup is added at the end while the pastry is still warm out of the oven.

When presented with a dessert menu, my crew will, 90 percent of the time, choose the custard-based dessert. For us, creme brulee, custard tarts, floating islands, Greek custard pie and other custardy ...

Put the oranges, cardamom, lemon zest and juice and sugar in a saucepan with 190ml water and simmer very gently for 15-20 minutes. Remove from the heat and stir in the rosewater. Set aside until the ...

When someone says "Greek food," it's pretty easy to imagine a slew of savory delights, like Greek salad, skewers of meat, olives, dips, and pita bread. Although desserts are not initially synonymous ...

In Greek, “Yasou” means “health to you.” It’s used as a greeting and a toast, like “Cheers!” At Yasou Greek Bistro, there’s plenty of reason to toast. With simple, nicely cooked takes on Greek ...