Greek Desserts .. the universal love language
What’s your favourite Greek dessert?
Is it the creamy indulgence of a milfei or galaktoboureko?
Or do you lean towards a Cypriot touch with bourekia?
Perhaps you can’t go past the golden, doughy delight of honey puffs, dripping with syrup and topped with an extra drizzle of honey.
There’s something irresistible about Greek sweets – they awaken the palate and speak the universal love language of food.
Anyone who knows their way around Greek desserts will tell you: simplicity is key. Honey and nuts are the heroes, often paired with semolina custard and crisp pastry.
These humble ingredients are the backbone of many of the classics we all love.
Just ask Irene Billias – Darwin’s own doyenne of Greek and Cypriot cooking – and she’ll tell you exactly why Greek desserts have stood the test of time.
HT decided to delve into the world of Greek baking a little more with queen of bougatsa herself.
And … sneakily stole the recipe to her most in demand delicacy.
Q: Thanks for you time Irene! So, tell us, why oh why are Greek desserts so popular?
Greek desserts are real desserts 😋
They are decadent, and they are something you sit down and enjoy. You don’t just gobble it up like a croissant and then you’re done with it.
But in all seriousness Greek sweets are known for their beautiful rich flavours and use of honey, nuts, cinnamon, and phyllo pastry.
The ingredients really do create a warm, fragrant sweetness people seem to love.
Q. How did you learn to bake these incredible Greek sweet dishes?
My mum and a whole lot of reading.
I grew up in Melbourne with a mum who spent all day every day cooking incredible Greek and Cypriot food.
That really opened up the world of baking magical sweets for me.
What really cemented it was a holiday to Greece where I was drawn to all the Greek cooking books!
Q. What is your advice to someone wanting to cook the perfect Greek dessert?
Don’t be afraid of the calories haha!
Greek sweets are there to be enjoyed. They should be baked with love and never scrimp on the cinnamon and honey!
Q. Favourite Greek dessert?
Milfae - I have a soft spot for this one and make it more often than the any other delicacy. My son is obsessed with it too.
Basically it is like a vanilla slice … but the taste is far superior of course haha.
Q. Will you share the recipe of your favourite greek dessert with HT readers … please?
Well it has got to be the famous Bougatsa!
This is one of the most requested greek desserts and loved by every single person who has tried them.
Good luck!
Irene’s Greek Bougatsa
Serves 24
5 cups of milk
Half cup semolina
1/2 cup sugar
I tablespoon vanilla essence (in the sugar form)
1 packet of puff pastry (six sheets in total)
Icing sugar and cinnamon to sprinkle on top.
Method
Heat milk and sugar on low on stovetop until simmering.
Dissolve semolina and cornflour in with 2 tablespoons of milk until its a paste with no lumps.
While the milk is simmering, add the semolina mixture - make sure to do this slowly - until the mixture starts to thicken and slightly bubble.
Once its starts bubbling slightly, add the vannilla sugar and remove immediately from heat. it should have the consistency of a custard.
Let cool.
Meanwhile divide (cut with an knife) each pastry sheet into four squares.
Spoon a heaped tablespoon of custard into the centre of each puff pastry.
Fold four corners of the pastry into the centre making sure they stick together in the centre.
Sprinkle icing sugar on top, followed by a dash of cinnamon.
Cook in oven 180C until golden brown (approximately 20 minutes).
Irene’s famous Bougatsa! Drool much?!
Greek orange and semolina cake
Irene's bourekia are another one of her specialties