location: Ionian Islands

For the dough:
Store-bought phyllo dough

For the filling:
Sunflower oil
Sugar
Vanilla extract
Baking powder
Orange

Place all ingredients except the phyllo dough in a large bowl and beat with a whisk. Cut the phyllo layers into four pieces. Crumple the layers and drop them in the mixture.

Put the mixture in a baking pan brushed with oil and bake for 30 minutes at 180 C. Boil the syrup and pour lukewarm over the pie. Serve the orange pie with whipped cream or ice cream.

4 cups 0f milk
1 cup fine semolina
4 egg yolks
100gr fresh butter
4 egg whites in meringue form
1 teaspoon vanilla
Orange zest from 1 orange
Fine sugar
Cinnamon

In a large pot, heat the milk together with sugar and vanilla. Gradually add the semolina and stir continuously at a low temperature until the cream thickens. Remove the pot from the stove and add the egg yolks to the cream. Add the butter and the orange zest and stir until all the ingredients are mixed well. Add the beaten egg whites to the meringue with very little salt. Butter a baking pan and spread the mixture evenly.

Place in the oven and bake at 180 C for about 45 minutes or until the milk pie turns brown. When cooled, top with sugar and cinnamon.

Sykomaida:
2kg dried and fresh figs
200gr walnuts
50gr ouzo
20gr pepper
30gr cinnamon powder
20gr cloves powder
50gr sesame
30gr anise carioca:
1kg almonds, chopped.
100gr dark chocolate
150gr coconut
100gr walnuts
100gr hazelnut
20gr vanilla powder
20gr cinnamon
100gr raisins
200gr honey

Cut the figs finely with a pair of scissors and place in a medium sized bowl and add the ouzo to soften. Add the anise, cinnamon, clove, pepper and sesame seeds. Knead the mixture. Mould into salami shape using wrap. Refrigerate for an hour. Carioca: Melt the dark chocolate in bain marie, add the finely chopped hazelnuts and walnuts, coconut and raisins. Pour the melted chocolate into a mixer, adding the honey, cinnamon, vanilla and blend.

Cover the outside of the fig tart with the carioca chocolate and refrigerate until hard.

1 cup grape must
1 cup sugar
1 cup orange juice
1 teaspoon cinnamon powder
½ teaspoon clove
1 tablespoon cognac
1 cup raisins
1 ½ tablespoon baking powder
½ teaspoon anise
1 tablespoon baking soda
1/2 cup olive oil
1 tablespoon sesame seeds

Beat the sugar and the olive oil until slightly white, add the must, orange juice and the cognac. Stir all solid ingredients together, mix lightly and add the raisins. Brush with oil and flour the baking pan, pour the mixture and sprinkle with sesame seeds.

Bake at 180 C for 50-60 minutes.

For the dough:
1 sachet dry yeast
4 tablespoons milk
4 cups flour
½ cup oil
2/3 cup sugar
2 eggs beaten with some salt
3 tablespoons strained yoghurt

For the filling:
4 cups unsalted myzithra cheese
2 egg yolks
1 pinch vanilla
2 tablespoons honey
2 tablespoons lemon zest
1 tablespoon cinnamon
2 tablespoons unsalted butter
6 tablespoons sugar
1 egg yolk beaten with a little water

Dough: In a small bowl, dissolve the yeast in milk and add a little flour (one teaspoon) and let rise. In a large bowl, beat the oil with the sugar until creamy. Add eggs, salt, yoghurt and the yeast-flour mixture. Stir well and slowly add the rest of the flour. Knead to a doughy consistency, cover and let sit. Filling: In a small bowl, crush cheese with a fork and add the egg yolk, vanilla, honey, lemon zest, half the cinnamon, butter and beat together. Add the sugar while stirring continuously. Roll the dough out thick and cut in circles using a cup. Spread the dough and put a spoonful of filling in the center. Life the edges and pinch to form 8 corners. Place on non stick baking paper and coat with egg yolk and cinnamon.

Preheat the oven to 180 C and bake for 30 minutes or until they turn golden.

500g protein-rich flour (14-15%)
1 sachet dry yeast
60gr butter
100 gr sugar
200ml milk
50ml citrus liqueur (or orange or limoncello or mandarin or coum quat or bergamot)
½ cup well sliced and chopped sweet bergamot (or orange or lemon or citron or mandarin or kumquat)
1 egg and 1 yolk in the dough
1 egg white + 3 tablespoons powdered sugar + 20 white almonds: overcoat

Pulse the sweet, bergamot and liqueur in a food processor cutting into small pieces, so as to spread evenly in the dough. In a saucepan, warm the milk, butter and sugar so that the butter melts. Empty into a bowl to cool faster. The mixture should be lukewarm. Put the ingredients in the mixing bowl, flour, yeast, eggs (beaten with fork in a frying pan) and the candied fruit. Gradually add the hot liquid (milk, butter, sugar). Beat 5 minutes on low speed to ferment well. Leave the dough in the bowl to rise, covered with wrap and a towel. Put in oven at the lowest temperature, 40 or 50C and leave it for 2 hours while the oven is on. It should overflow the bowl or become two and a half times as much.
Blend one more time for 2 or 3 minutes in the mixer and put the dough on an oiled working space. With oiled hands divide into 20 pieces, 50g each. One half will become the body and the other half the pigeon wings (total of 10). Knead the cords very well and add flour if necessary to equalize the yeast bubbles and to keep the string firmly in your hands. Form the body and wings and join. Cut the tail to make wings.
Place each on a separate piece of paper to move individually, if needed. Prepare the first five and place them on a light baking sheet. Let rise in a warm place. Continue with the other five pastries and place on a second sheet or on the counter away from drafts and cold to rise (covered with a towel). Preheat the oven to 200 C. Beat in a blender, egg whites, almonds and sugar to make a white paste. When ready for baking, spread carefully on the first sheet of pastry.

Bake for 12-15 minutes in a 200 C oven on a light metal sheet on the lower 2nd rack. The meringue becomes crisp and is very different from the usual glaze on Greek sweet bread. Let cool on the rack and sprinkle with powdered sugar. Warm the oven and bake the second sheet.

1kg kumquat
1kg white crystal sugar
3 cups water
Juice of ½ lemon

Using a toothpick prick the fruit many times. Fill a pot with water and add the washed kumquats. Let boil for 10-12 minutes then sieve and put fresh water in the pot. When it starts boiling put the fruit in the pot and boil again. Repeat this procedure 3-4 times. Strain the boiled kumquats and put aside. In a large pot boil the sugar with water for 10-15 minutes and then add the kumquats. Boil together for another 15 minutes while skimming the surface and making sure not to boil over. If necessary lower the fire.

Remove the pot from the fire and leave out covered for 24 hours. The next day, if the syrup has not thickened, which is not unusual, boil again for 5-10 minutes. Add the juice, stir well and store in sterilised jars.

8-10 cups all-purpose flour
2 cups milk
1 1/2 cups sugar
1 cup melted butter
2/12 cubes fresh yeast
3 egg yolks and 1 more for the spread
1 vanilla
1 teaspoon orange peel
3 tablespoons sweet dough sauce or orange (drained and chopped)
1 shot liqueur (kumquat or orange)

Preheat the oven to 180 ° C. Warm the milk, pour into a bowl and add the yeast broken by hand. Stir and pour in one cup flour and half of the sugar. Mix well, cover the mixture with a towel, set aside for half and hour to rise. In a large bowl, beat three egg yolks well with the remaining sugar and in a large bowl, the vanilla. Add the chopped spoon sweet, orange zest, liqueur and melted butter. Stir the yeast mixture with the egg mixture and add the flour slowly (as much as needed) until the dough is firm and soft.
Cover the dough with a towel and leave it in a warm place to inflate. Once it’s ready, ferment it again and divide it into two equal parts by forming two loaves. Place them in a buttered baking dish, smear their surface with the egg yolk and cut it in the shape of a cross.

Bake the loaves for about 60 minutes until golden brown. Let cool before cutting and serve with an orange or kumquat spoon sweet.

½ cups semolina
3 cups hot water
⅛ tablespoon salt
⅓ cup olive oil
Sugar and cinnamon to garnish

Bring water to the boil in a large pot. Add the semolina and salt and stir until it thickens. Pour into a frying pan and let cool. Cut into triangles and add olive oil to the pan.

Place pan on high heat and fry the triangles until golden-brown. Serve on platter and sprinkle with cinnamon and sugar.

400gr traditional phyllo dough
6 eggs
200gr pecorino cheese from Corfu
300gr veal minced meat
100gr nouboulo
100gr onion
5gr nutmeg
Salt & pepper

Saut? the minced meat in olive oil with onion and spices and mix the remaining ingredients in the minced meat. In a round baking pan, spread 6-7 sheets of phyllo dough, add the mixture and cover with the remaining layers.

Bake at 150 C for 50-60 minutes.

1 packet phyllo crust
150gr butter, melted
500gr feta cheese
1 soda tin of 330ml

For the bechamel sauce:
4 cups milk
100gr butter
100gr flour
2 egg yolks
Nutmeg, salt and pepper to taste

In a small saucepan heat the milk. In another pot, melt the butter, making sure it doesn’t burn. Add the flour and stir well with a whisk. Pour in the milk and whisk all ingredients together well. Add plenty of freshly ground pepper and nutmeg. When the bechamel is ready, pour in the cheeses and stir. If necessary add more salt and pepper. Add the eggs and stir. Put the mixture aside. In a buttered oblong pan place half the wrinkled filo sheets from the packet, brushing each with butter. Pour the bechamel over the layers. Add the remaining wrinkled phyllo sheets except the last two, which are rolled out. Cut the pie into serving pieces and pour on the soda. Let it sit for 5 minutes.

Place in the oven and bake for about 20-30 minutes at 170 C.

1kg flour
180gr butter
170gr sugar
3 large eggs, slightly beaten and 1 egg yolk
2 large oranges, zest and their juice
200ml muscat wine
50ml kumquat liqueur
120ml milk, lightly heated
45gr yeast
2 tablespoons vanilla
A pinch of salt

Let the ingredients reach room temperature. Preheat the oven to 40 C for 10 minutes and close. In a large bowl, mix the warmed milk with 50gr of sugar and the yeast until dissolved. Add the flour and stir. Leave the yeast mixture in the oven for 40 minutes. In a small pot and over low heat, put the butter, the remaining sugar, the orange juice, the zest, the vanilla and the salt and stir until the butter melts. Remove the pot from the fire, add the liqueur, the wine and the slightly beaten eggs. Sift the flour and begin to gradually add the hot mixture alternating with the yeast. Knead the mixture until it reaches a soft doughy consistency. Set the dough aside and let sit in a warm spot for one hour, covered by a slightly-wet towel. Separate the dough into as many ‘tsourekia’ bread loaves as you desire, at least three or four. Place each loaf in a buttered round baking pan. Using a knife make a cross on the surface of the dough. Let sit for 40 minutes in a warm place so that the dough rises. In a small bowl, mix a little water with the egg yolk and lightly brush the surface of each loaf.

Bake at 175 C in a preheated oven for 45 minutes.

7-8 cups corn flour
1 cup oil
1 cup sugar
2 cups black raisins
Zest and juice of 2 oranges
5 teaspoons baking powder or soda
Honey syrup or sugar (as much as desired)

Separate the solid from the liquid ingredients and mix slowly so they don’t clot. If needed, add a little lukewarm water to make a firm mush, add the raisins and stir lightly. Brush a baking pan with oil and pour in the mixture.

Bake at 180 C for 40-45 minutes. Drizzle with syrup and serve.

700 gr green apples cleaned and cut into slices
75 gr sugar (preferably brown)
50 gr unsalted butter
225 gr grated wholemeal bread (fresh)
1/2 cup cream
1/2 cup yogurt
A few dried nuts (eg pistachio)

Clean the apples and cut into slices. Put the slices in a pyrex and pour on sugar and add the raisins. Grate a spoonful of rusk and a spoonful of lemon peel. Mix the two and add the milk and the juice of a medium sized lemon.

Pour the mixture over the apples and bake at 190 C for 45-50 minutes. Serve the pudding warm with a little whipped cream.