Ingredients
For Baklava:
Phyllo dough – 1 package
Chopped walnuts – 2 cups
Butter – 1 cup (melted)
Honey – 1 cup
Sugar – 1/2 cup
Cinnamon – 1 tsp
Lemon juice – 1 tbsp
For Galaktoboureko:
Phyllo dough – 1 package
Semolina flour – 1/2 cup
Milk – 4 cups
Eggs – 3
Sugar – 3/4 cup
Vanilla extract – 1 tsp
Butter – 1/2 cup
Lemon zest – 1 tbsp
For Loukoumades:
All-purpose flour – 2 cups
Yeast – 1 tbsp
Warm water – 1 cup
Sugar – 2 tbsp
Salt – 1/2 tsp
Honey – 1/2 cup
Cinnamon – 1 tsp
Instructions
1. Make syrup first by combining honey, sugar, lemon juice; cool.
2. Layer buttered phyllo sheets, add nut mixture, repeat, cut, and bake.
3. Pour cooled syrup over hot baklava. Let rest.
4. Cook semolina, milk, sugar, eggs for custard. Cool slightly.
5. Layer custard between phyllo sheets. Bake and pour syrup while hot.
6. Mix loukoumades dough and let rise 1 hour.
7. Fry spoonfuls until golden. Drizzle with warm honey syrup.
8. Sprinkle all desserts with cinnamon or nuts as desired.
Notes
Always alternate hot and cool when combining baked desserts with syrup for texture.
Loukoumades are best eaten immediately after frying.
Baklava and galaktoboureko can be made a day ahead.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking & Frying
- Cuisine: Greek
- Diet: Vegetarian