Chef Dimitra
Cypriot Daktyla Kyrion (Δάχτυλα Κυριών)
Cyprus rolls thin pastry into small filled fingers, fries them crisp, and dips them in lemon-scented syrup. Seal the ends well and the almond stays where it belongs.
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Chef Dimitra
Politiko Kataifi (Κανταΐφι Πολίτικο)
Politiko kataifi is shredded phyllo rolled snugly around walnuts and butter, baked until bronze, then soaked with lemon syrup so each strand stays crisp at the edges and tender within.
Chef Dimitra
Kopenhagi Thessalonikis (Κοπεγχάγη Θεσσαλονίκης)
Thessaloniki's Kopenhagi is almond sponge hidden between buttered phyllo, baked until gold, then soaked with lemon syrup for the city's old celebration table.
Chef Dimitra
Bougatsa me Krema Thessalonikis (Μπουγάτσα με Κρέμα Θεσσαλονίκης)
Thessaloniki's morning sweet is a square of buttered phyllo around soft semolina cream, baked crisp, cut with scissors, and buried under sugar and cinnamon while still warm.
Chef Dimitra
Asia Minor Ekmek Kataifi (Εκμέκ Κανταΐφι)
Asia Minor ekmek kataifi is built in three clear layers: crisp syruped kataifi, thick semolina custard, and cold kaimaki cream under pistachios.
Chef Dimitra
Politiko Saragli (Σαραγλί της Πόλης)
Saragli tis Polis is the City's rolled baklava: walnut, cinnamon, clove, thin phyllo, and a tight dowel roll that keeps every syruped slice in its coil.
Chef Dimitra
Mani Samousades (Σαμουσάδες Μάνης)
Mani's samousades are olive-oil phyllo parcels filled with walnuts, almonds and sesame, baked until crisp, then dipped hot into cool honey syrup so the layers stay distinct.
Chef Dimitra
Galaktoboureko of the Urban Mainland (Γαλακτομπούρεκο)
Urban mainland galaktoboureko is semolina custard under buttered phyllo, baked gold and syruped with cold lemon syrup over hot pastry for the celebration table.
Chef Dimitra
Macedonian Custard Flogeres (Φλογέρες με Κρέμα)
Thessaloniki's custard flogeres are phyllo flutes for the celebration tray: tight rolls of vanilla cream, real butter, and cold syrup poured over hot pastry so they stay crisp.
Chef Dimitra
Gianniotiko from Ioannina (Γιαννιώτικο)
Ioannina's Gianniotiko marries kataifi below and phyllo above, with walnuts between and cold syrup poured over the hot pastry until every layer knows its job.
Chef Dimitra
Northern Greek Walnut Baklava (Μπακλαβάς Βόρειας Ελλάδας)
Northern Greek baklava is a Christmas tray of thin phyllo, walnuts, cinnamon, and honeyed syrup. The pastry goes hot, the syrup goes cold, and the layers stay crisp.
Chef Dimitra
Trigona Panoramatos (Τρίγωνα Πανοράματος) from Thessaloniki
Panorama gives these Thessaloniki pastries their name: syruped phyllo triangles, crisp at the points, filled only at the last moment with cold vanilla custard.
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