Apples have been cultivated in Greece for thousands of years and Greek mythology is filled with nods to this noble fruit. Apples were presented to Hera when she wed Zeus, so it’s no wonder why they became prominent in engagements and wedding celebrations. They’ve also been touted for bestowing long life and health, “an apple a day keeps the doctor away”! The once rare and prized fruit is now plentiful, and there are as many ways to eat apples as there are, well, apples (over 7,500 varieties worldwide).

A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

GREEK APPLE PHYLLO PIE (Milopita me Fillo, μηλόπιτα με φúλλο)
Apples fill this rustic phyllo crust—lower in fat than traditional pastry—that’s easy, delicious, and an elegant dessert-tray centerpiece. Perfect for Thanksgiving or for making after apple picking.
 
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Folding over the phyllo edges is freestyle and doesn’t have to be perfect—the definition of rustic beauty!
 
PREP TIME  20 minutes
COOKING TIME  8 minutes
BAKING TIME  30 minutes
SERVES  6 to 8
 
APPLE FILLING
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch cardamom
Pinch freshly grated nutmeg
5 medium (about 2 1/2 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick slices
1/4 cup light brown sugar
1/4 cup Greek thyme honey, warmed, divided
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, cut up, divided
2 tablespoons Greek brandy
2 tablespoons raisins (optional)
2 tablespoons chopped walnuts (or pecans), lightly toasted (optional)
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
 
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apple slices, brown sugar, 3 tablespoons honey, and the lemon juice. In a large skillet over medium-low heat, melt 2 teaspoons butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Using a slotted spoon, transfer the apple slices to a large heatproof bowl, leaving liquid in skillet. Add brandy to the skillet and simmer until the liquid is reduced by half, about 1 minute. Stir in the flour-spice mixture until combined and cook until slightly thickened, about 1 minute more. Immediately pour over apples, sprinkle with raisins (if using), and gently toss to combine. Let stand until completely cooled, about 1 hour, or cover and refrigerate overnight.
 
2. Make crust: Heat oven to 350°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 3- to 4-inch overhang; reserve scraps.
 
3. Fill crust with the apple mixture, mounding slightly in the center. Top evenly with the remaining 1 tablespoon warm honey and 1 teaspoon butter. Sprinkle with nuts (if using). Fold the phyllo edges over the apples, covering by 2 to 3 inches, pleating the phyllo as you go (to shape). Brush phyllo edges with olive oil. Crinkle the reserved phyllo scraps and place evenly over the apples, if desired.
 
4. Bake about 30 minutes, until phyllo is completely golden brown and the filling is bubbly. Transfer to a wire rack and let cool to warm, about 15 minutes. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days.) Serve warm or at room temperature. Sprinkle with confectioners’ sugar just before serving.
​ 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our second week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​Thanksgiving begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long celebration of this fall fruit will give you lots of recipes to make the most out of your holiday dessert.

​But these aren’t just ordinary apple recipes, they’re Greek (now common, you had to see that one coming)! Some people ask if we have apples in Greece, particularly on the islands…if we have apple recipes, then of course we have apples. All of these recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

GREEK APPLE CAKE (Milopita, μηλόπιτα)
Apples are the star of this warm spice cake scented with cinnamon, cloves, and nutmeg, along with sweet raisins and the delicate crunch of toasted walnuts. Perfect for Thanksgiving or for making after apple picking.
 
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Be sure to let the cake stand before inverting to allow the apples and juices to set as they cool.
 
PREP TIME  20 minutes
BAKING TIME  45 minutes
SERVES  8
 
2 cups all-purpose flour, plus more for pan
2 medium semi-firm apples (such as Fuji, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
1 cup light brown sugar, divided
1/4 cup granulated sugar, divided
1 1/2 tablespoons butter, melted
1/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 medium apple, grated
1/2 cup chopped walnuts (or pecans), lightly toasted
1 cup vegetable oil
3 large eggs, separated
3/4 teaspoon pure vanilla extract
 
1. Heat oven to 350°F and grease a 9-inch round cake pan. Line bottom of pan with parchment paper and grease paper. Lightly flour bottom and sides of pan.
 
2. In a large bowl, gently toss together the sliced apples, 1/2 cup brown sugar, 2 tablespoons granulated sugar, and the butter. In the prepared pan, arrange the apple slices in a circle. Evenly sprinkle the raisins over the apples and evenly pour the juice in the bowl over the top.
 
3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir in the grated apple and walnuts until combined well.
 
4. In a large bowl, whisk together the oil, remaining 1/2 cup brown sugar and 2 tablespoons granulated sugar, the egg yolks, and extract. Whisk in the flour mixture until just combined. In a medium bowl, with clean beaters, beat the egg whites to soft peaks, then gently fold into the batter until just combined. Pour the batter over the apples in the pan, evenly spreading to the edges.
 
5. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack about 30 minutes, then invert (run a knife around the edges to release cake, if necessary) onto a serving platter and peel off parchment. Serve warm or at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our first week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.

As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.

​Step into our kouzina and lets bake up a Magic-8 cake!

Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us! 

KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
 
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
 
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
 
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
 
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
 
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
 
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
 
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
 
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
 
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
 
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

This exceptional pastry is perfect for any occasion, especially for Cheesefare Week. The filling for these sweet tyropitakia (cheese pies) features our recipe for homemade thick Greek yogurt that we combine with feta, honey, and thyme. Outside is crisp, golden phyllo that’s sprinkled with white and black sesame seeds, and a dusting of cinnamon and confectioners' sugar as a flavorful option. Dessert perfection!

Authentic ingredients are key for quality results, so use imported sheep’s-milk feta and Greek thyme honey. Work quickly when using phyllo dough, keeping it covered with plastic wrap and a damp kitchen towel to prevent it from drying out between uses. When folding the pastry, don’t fold too snuggly as it may cause the packets to burst while baking.
 
PREP TIME: 15 minutes (plus time for making yogurt)
BAKING TIME: 25 to 30 minutes
MAKES: 4 servings
 
FILLING
5 ounces sheep's-milk feta, crumbled
1/4 cup plain homemade drained yogurt (or 2% or 5% thick Greek yogurt)
1 large egg, lightly beaten
3 tablespoons thyme honey
½ teaspoon fresh thyme leaves, plus sprigs for garnish
*
4 (9-by-14-inch) #4 or #5 sheets phyllo dough, at room temperature (if frozen, thawed according to package directions)
3 tablespoons unsalted butter, melted
About ½ teaspoon sesame seeds
About ½ teaspoon black sesame seeds
Ground cinnamon, for dusting (optional)
Confectioners’ sugar, for dusting (optional)
 
1. Heat oven to 375°F. Lightly grease a rimmed baking sheet and set aside. In a bowl, mix together the feta, yogurt, egg, honey, and thyme leaves until combined well.
 
2. Place 1 phyllo sheet on your work surface with the wide end facing you. Brush with butter and fold over horizontally to form a 9-by-7-inch rectangle and brush with butter. Place one quarter of the filling on the end closest to you, leaving a 2-inch border and fold in the sides; brush the sides with butter. Fold the phyllo end closest to you over the filling and continue folding to the end of the phyllo to form a packet; brush all over with butter. Place the packet, seam side down, on the prepared baking sheet and sprinkle with sesame seeds. Repeat with the remaining phyllo, butter, filling, and seeds to make 3 more packets.
 
3. Bake 25 to 30 minutes, until phyllo is golden brown throughout. Transfer to serving plates, garnish with thyme sprigs and lightly dust with cinnamon and confectioners’ sugar, if desired. Serve warm.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
For other recipes using Greek yogurt, check out our blogs:
Greek Chocolate Love featuring Chocolate Soufflés with Greek Yogurt
Mediterranean Diet Resolution Recipes: Sweet Success featuring Berry-Oat Parfait

To learn more about Greek cheeses and Cheesefare Week, check out our blog, Greek Cheese~Delectable Varieties & Uses.

Greek Yogurt is also featured in our Tzatziki recipe, from our Meze and Spreads & Dips cookbooks.

I hope you enjoyed this week’s pastry post. Stay tuned for more Greek recipes in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared lamb entrée, to a bonus strawberry-flavored dessert—your tummy will fall in love, Greek-island style!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Valentine It Greek recipes. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

There’s no denying that when it comes to love, chocolate is the ultimate food pleasure. Chocolate and joy go hand-in-hand, and when you’re filled with joy, you love longer. Whether you’re celebrating with your sweetheart, family, or dear friends, this soufflé is an ideal way to spread joy and show how much you adore them!
 
To go all out with a heart theme, you can use heart-shaped ramekins or cut out a paper heart, place it in the middle of the baked soufflé, and dust confectioners’ sugar over the top, then remove the paper for an easy way to say I love you!

​Dark chocolate, coffee, almond essence, and thick Greek yogurt combine to create this deliciously intense dessert. The perfect match for a passionate heart!
 
PREP TIME: 15 minutes plus standing
COOK/BAKE TIME: about 25 minutes
MAKES: 6 servings
 
Unsalted butter, for ramekins
1/2 cup granulated sugar, plus more for ramekins
8 ounces bittersweet (60% cacao) dark chocolate chips
2 tablespoons brewed coffee
1/2 cup plain reduced-fat (2%) Greek yogurt
4 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 large egg whites, at room-temperature
1/4 teaspoon cream of tartar
 
Confectioners’ sugar, for sifting
Ripe berries, for serving
 
1. Generously butter six 6-ounce ramekins (if using 5-ounce ramekins, you’ll need seven; if using 4-ounce ramekins, you’ll need eight), coating the rims, then sprinkle each with 1 tablespoon granulated sugar, turning the ramekins to coat (like flouring a cake pan). Tap out excess sugar. Transfer the ramekins to a rimmed baking sheet.
 
2. Preheat oven to 400°F. Place the chocolate and coffee in a large heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). Heat over medium-low heat, stirring frequently, until the chocolate is melted and smooth, about 10 minutes. Remove the bowl from the heat and let stand until slightly cooled, about 10 minutes.
 
3. Whisk the yogurt into the chocolate mixture until smooth, then whisk in the egg yolks and extracts until combined well.
 
4. In a large mixer bowl, beat together the egg whites and cream of tartar on medium-high speed to soft peaks. Gradually add the 1/2 cup granulated sugar and beat to stiff, glossy peaks (do not overbeat).
 
5. Using a rubber spatula, gently fold one-third of the egg-white mixture into the chocolate mixture to lighten. Fold in the remaining egg-white mixture in two batches, gently folding all the way to the bottom to incorporate the whites without deflating, until hardly any white streaks are visible.
 
6. Spoon the batter into the prepared ramekins, filling completely and gently tapping the ramekins to settle the batter. Using a dough scraper or the back of a knife, scrape the edge over the tops of the ramekins to level, resulting in a flat top on the baked soufflés. Immediately bake the soufflés until puffed and risen above the top of the rims, 12 to 15 minutes. Dust each with confectioners’ sugar and serve immediately with berries.
​
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
I hope you enjoyed this week’s post and that your Valentine’s Day, and every day, is overflowing with Greek Chocolate Love !
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When you think chocolate, the first (or second) thing that comes to mind is probably not Greek dessert. And why should it? Classic (or should I say original) Greek confections aren’t made with chocolate and they taste amazing just the way they are, so naturally you’d think, why try to improve on perfection? Well, even the Greeks have discovered that almost everything (we’re talking sweets, not spanakopita) is better with chocolate. If you’ve recently visited a Greek pastry shop, you already know that chocolate has found yet another welcoming new home, and it's love at first sight for the delighted shoppers!

During my visits to Greek bakeries like Artopolis and Titan in Astoria, NY, I found chocolate was used simply, as a drizzle or a filling (or both) in pastries like baklava and flogeres (nut rolls), or infused into the batter of karidopita (syrup-drenched walnut cake), or was more inventively used for dipping the pastries before sprinkling them with nuts. It was even incorporated into koulourakia dough to create a Greek version of a black-and-white cookie…with a twist!

If you’re jonesin’ for chocolate but you feel like making something Greek, you CAN have it both ways. Try the following tips to turn your Greek treat into a 2-for-1 indulgence, starting with a simple drizzle and ending with pure decadence.

NOTE: Start with good-quality bittersweet or semisweet dark chocolate—it's what we prefer for taste, plus it’s the healthier option.

1. Chocolate-drizzle up your baklava or nut rolls (this works on store-bought pastries too!):

~Let them cool completely after you’re done adding the syrup. 

~Melt a couple of ounces of chocolate (we love dark bittersweet to offset the intense sweetness of the pastry), then spoon it into a heavy-duty resealable plastic bag and snip a 1/8-inch hole from one of the corners. Twist the top of the bag to press the chocolate down to the snipped tip.

~Hold the tip about 1 inch above the area you want to cover and, while pressing the chocolate down, pipe the chocolate in a zigzag pattern over the pastry. Don’t worry if it doesn’t look perfect. It doesn’t have to. That’s the beauty of drizzling. The less perfect it is, the more unique it appears, so have fun with it.

​
2. Not chocolaty enough? Make Choclava!

~When assembling your nut rolls or baklava, drizzle chocolate on the inside or sprinkle each layer with chocolate chips.

~Then bake, syrup, cool, and finish with a top drizzle.

3. The ultimate chocolate-dip treatment for nut rolls:

~Hold a nut roll by one end and dip it one-third of the way into a bowl of melted chocolate. Remove and let the excess chocolate drip back into the bowl.

~Place the roll on a sheet of parchment or waxed paper and immediately sprinkle the chocolate with toasted almond slices. Repeat with the remaining rolls, keeping them one inch apart.

~Let the rolls cool at room temperature until firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 

4. Have your Greek chocolate cake and eat it too!
To infuse a cake like karidopita, add cocoa powder to the dry flour mixture (swap out one-quarter of the flour with an equal amount of unsweetened cocoa powder), and/or fold in a handful of mini chocolate chips (or more, depending on the size of your cake or your taste) before pouring the batter into the baking pan.

5. A twist of chocolate: For koulourakia (below left), make two batches of dough, adding cocoa powder to the dry flour mixture (as in #4 above with the karidopita) to one of the batches. Per your recipe, roll out both dough colors into ropes, place one of each side by side and twist for a two-tone cookie.

6. Dust of chocolate: Another simple and elegant chocolate treatment can be accomplished by adding a light dusting of sweetened cocoa powder over your pastry or cake before serving (above right).

7. A chocolate sip: It’s more than just dessert! I came up with this idea while I was testing our recipes and experimenting, and decided it was time for a coffee break. Being in a creative mood, I thought it would be fun to try a spin on Greek demitasse. The luscious result is what I dubbed a mocha-tasse™.

~Start with Greek demitasse coffee poured into cups.

~Finely grate a touch of dark chocolate and sprinkle it over the coffee or dust it with sweetened cocoa powder. If desired, finish by sifting just a pinch of confectioners’ sugar on top to brighten it up. (Don’t stir or you’ll bring up the grounds from the bottom.) Sip, sigh, smile!

I hope you enjoyed this week’s When Greek Meets Chocolate and that it kicks your taste for Greek desserts up to an all-time high.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly

Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

In this final installment of MDR Recipes, we’ll celebrate a month of dishes on our feel-good Mediterranean-diet journey featuring indulgent desserts minus the guilt. Nothing tops off a meal better than a treat and when you can have one that checks off the deliciousness box without tipping the scale, well, that’s the embodiment of dining success!
 
This recipe blog is a companion to part 4 of our Mediterranean Diet Resolution: Scaling the Pyramid post, and features recipes that contain amazing MDR elements, like fruit, whole grains, and deep-dark chocolate that will have you saying, How sweet it is!

Get cooking and launch your own Mediterranean Diet Resolution!

Berry-Oat Parfait
Fiber, antioxidants, and fresh sweetness burst from berries, making them the perfect star ingredient in this anytime dessert. There’s a wonderful variety of berries to choose from, so go with one of your favorites or use a variety to add color and rich flavor.
 
COOK TIME: 30 minutes
PREP TIME: 10 minutes
SERVINGS: 6
 
24 ounces (about 2 ½ cups) fresh or frozen berries (one type or mixed, larger berries halved)
3 tablespoons fresh lemon juice
1 small pinch vanilia or 3/4 teaspoon pure vanilla extract
2 teaspoons cinnamon, divided
¼ teaspoon cardamom
2 tablespoons Greek thyme honey
2 tablespoons coconut oil, melted
1 cup old-fashioned rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup sliced almonds
1/4 cup coarsely chopped walnuts
1 tablespoon chopped sunflower seeds
1 ½ to 2 cups reduced fat (2%) Greek yogurt
Fresh berries and mint leaves, for serving (optional)
 
1. Heat oven to 350°F. In a 2-quart casserole dish, combine the berries, lemon juice, vanilia, 1 teaspoon cinnamon, and the cardamom. Spread out evenly in the dish.
 
2. In a microwave-safe cup, microwave together the honey and coconut oil on High until melted, about 20 seconds; stir to combine. In a large bowl, combine the oats, coconut, almonds, walnuts, sunflower seeds, and the remaining 1 teaspoon cinnamon. Pour the honey-coconut oil mixture over the top and stir until combined well and completely coated.
 
3. Evenly spoon the oat mixture over the berry mixture and bake for 30 minutes, until the fruit is bubbling and the topping is golden.
 
4. Place about 2 tablespoons of yogurt in each parfait cup and top with some berry-oat mixture. Repeat for a total of 2 layers in each cup. If desired, add fresh berries to each layer and garnish with mint leaves.

Dark Chocolate Trail-Mix Bark
For chocolate addicts (myself included), this is a customized bark that you create in your own flavor image. The antioxidant power of the dark side joins forces with the fiber/healthy-oil combo from the nuts, fruit, and seeds in this fast-and-easy treat.
 
TOTAL PREP TIME: 20 minutes plus standing
MAKES: about 30 pieces
 
12 ounces 60% cacao bittersweet dark chocolate chips or chopped chocolate
½ cup mixed raw nuts (almonds, pecans, cashews, pistachios, hazelnuts, and/or peanuts), coarsely chopped and lightly toasted
¼ cup unsweetened flaked coconut, lightly toasted
¼ cup dried fruit (blueberries, cherries, and/or apricots, larger fruit chopped)
2 tablespoons mixed seeds (sunflower, pumpkin, and/or sesame), lightly toasted
Coarse sea salt, optional
 
1. In a microwave-safe bowl, microwave the chocolate on High for 30 seconds, stir, and repeat until the chocolate is almost completely melted (stirring every 30 seconds). Stir until the few remaining chocolate pieces have melted.
 
2. Line a large rimmed baking sheet with parchment paper. Pour the melted chocolate onto the paper and, using an offset spatula, spread out to ¼-inch thickness (do not spread to the edges of the sheet).
 
3. Evenly sprinkle the nuts and coconut over the chocolate, then the fruit and seeds. Lightly press the toppings into the chocolate, then very lightly sprinkle the chocolate with salt (if using). Let stand at room temperature for 3 to 4 hours, or refrigerate for 20 minutes, until completely hardened.
 
4. Break the bark into pieces (you should have about 30) and serve. (Can be made ahead. Store in an airtight container at room temperature up to 2 weeks.)
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Refer to our Mediterranean Diet Resolution: Scaling the Pyramid blog for the basics on each food-level category and our essential tips that will help you incorporate this healthy meal plan into your lifestyle.

I hope you enjoyed this month’s Mediterranean Diet Resolution Recipe series and that it helps make your New Year a healthy and happy one. Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos