Malika Flavors, Edmond, OK (2026)

09/04/2026

Greek Ergolavi (Traditional Greek Almond Meringue Cookies)
Authentic Greek Ergolavi with Ground Almonds, Egg Whites & Delicate Meringue

Servings

20–24 cookies

Ingredients
For the Ergolavi
250 g finely ground almonds
180 g granulated sugar
2 large egg whites
1 teaspoon vanilla extract
½ teaspoon almond extract, optional
Zest of 1 small lemon
Pinch of sea salt
For the Topping
20–24 whole almonds
Powdered sugar, optional
For the Baking Tray
Parchment paper
A little butter or neutral oil for the tray, if needed

Instructions
1. Prepare the Oven

Preheat the oven to 170°C (340°F).

Line a large baking tray with parchment paper.

Set aside.

2. Combine the Dry Ingredients

In a large bowl combine:

Ground almonds
Granulated sugar
Lemon zest
Sea salt

Mix thoroughly so the sugar and almonds are evenly distributed.

3. Prepare the Egg Whites

Place the egg whites in a clean mixing bowl.

Whisk until they become foamy and begin to form soft peaks.

Do not whip them into a very stiff meringue—the mixture should remain soft and flexible.

4. Make the Almond Mixture

Gradually fold the egg whites into the almond and sugar mixture.

Add:

Vanilla extract
Almond extract, if using

Mix gently until a thick, sticky dough forms.

The mixture should be soft enough to shape but firm enough to hold its form.

If it seems too loose, allow it to rest for 5–10 minutes.

5. Shape the Ergolavi

Using a teaspoon or small cookie scoop, take portions of the mixture.

Shape them into small oval or rounded mounds approximately 4–5 cm (1½–2 inches) wide.

Place them on the prepared baking tray, leaving a little space between each cookie.

Press one whole almond gently into the center of each Ergolavi.

6. Bake

Place the tray in the preheated oven.

Bake for approximately 15–18 minutes.

The cookies are ready when:

The edges are lightly golden
The tops are set
The centers remain slightly soft
The almonds are lightly toasted

Do not overbake them, as the centers should remain tender and chewy.

7. Cool

Remove the tray from the oven.

Allow the Ergolavi to cool on the baking tray for approximately 10 minutes.

They will firm up as they cool while retaining their soft almond center.

Transfer carefully to a wire rack and allow them to cool completely.

8. Finish

If desired, dust the cooled Ergolavi lightly with powdered sugar.

Serve at room temperature.

09/03/2026

Piperies Florinis (Greek Roasted Florina Peppers)
Authentic Greek Roasted Red Peppers with Garlic, Extra Virgin Olive Oil, Herbs & Feta

Servings

6 servings

Ingredients
For the Roasted Peppers
8 large Florina peppers or long sweet red peppers
4 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon dried Greek oregano
2 tablespoons fresh parsley, finely chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For Serving
100 g Greek feta cheese, crumbled
Extra virgin olive oil
Fresh parsley
Fresh oregano leaves, optional
Crusty village bread
Kalamata olives
Instructions
1. Prepare the Peppers

Preheat the oven to 220°C (425°F).

Wash the peppers thoroughly and dry them completely.

Place the whole peppers on a large baking tray lined with parchment paper.

Do not remove the stems or seeds before roasting.

2. Roast the Peppers

Place the tray in the hot oven.

Roast for approximately 25–35 minutes, turning the peppers halfway through cooking.

The peppers are ready when:

The skins are heavily blistered
The edges are lightly charred
The flesh is completely tender
The peppers have collapsed slightly

For deeper smoky flavor, you can finish them under the grill/broiler for 2–3 minutes, watching carefully.

3. Steam the Peppers

Remove the peppers from the oven.

Immediately transfer them to a large bowl and cover tightly with a plate, lid, or plastic wrap.

Allow them to steam for approximately 10–15 minutes.

This makes the skins much easier to remove.

4. Peel the Peppers

When cool enough to handle, gently peel away the charred skins.

Remove:

Stems
Seeds
Any excess membrane

Do not rinse the peppers under water, as this can wash away their natural sweetness and roasted flavor.

Arrange the peeled peppers on a serving plate.

5. Prepare the Garlic Dressing

In a small bowl combine:

Extra virgin olive oil
Red wine vinegar
Sliced garlic
Oregano
Parsley
Sea salt
Black pepper

Whisk gently until combined.

6. Dress the Peppers

Pour the dressing evenly over the roasted peppers.

Turn the peppers gently so they become coated with the aromatic olive oil and vinegar mixture.

Allow them to rest for approximately 10 minutes so the flavors can develop.

7. Add the Feta

Crumble the Greek feta over the peppers.

Finish with:

A drizzle of extra virgin olive oil
Fresh parsley
A few fresh oregano leaves, if desired
8. Serve

Serve the Piperies Florinis at room temperature or slightly chilled.

Place plenty of crusty bread alongside the peppers so the bread can soak up the flavorful olive oil and pepper juices.

09/03/2026

Youvarlakia Avgolemono (Greek Meatball Soup with Egg-Lemon Sauce)
Authentic Greek Meatball Soup with Rice-Filled Meatballs, Silky Egg-Lemon Sauce & Fresh Herbs

Servings

6 servings

Ingredients
For the Meatballs
500 g ground beef
100 g medium-grain rice
1 small onion, very finely grated
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
1 large egg
1 tablespoon extra virgin olive oil
1 teaspoon dried Greek oregano
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
For the Soup
1.5 liters chicken or beef broth
2 tablespoons extra virgin olive oil
1 small carrot, finely diced
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 bay leaf
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the Avgolemono Sauce
2 large eggs
Juice of 2 large lemons
250 ml hot broth from the soup
For Garnish
Fresh dill
Fresh parsley
Freshly ground black pepper
Lemon wedges
Extra virgin olive oil
Instructions
1. Prepare the Meatball Mixture

Place the ground beef in a large bowl.

Add:

Rice
Grated onion
Parsley
Dill
Egg
Olive oil
Oregano
Salt
Black pepper

Mix gently with your hands until everything is evenly combined.

Do not overwork the mixture, as this can make the meatballs dense.

2. Shape the Youvarlakia

Lightly wet your hands with water.

Shape the mixture into small meatballs approximately 3–4 cm (1¼–1½ inches) in diameter.

Try to keep the meatballs similar in size so they cook evenly.

Arrange them on a plate while preparing the broth.

3. Prepare the Soup Base

Heat the olive oil in a large heavy-bottomed pot over medium heat.

Add:

Onion
Carrot
Celery

Cook for approximately 5–6 minutes, until the vegetables soften.

Pour in the broth.

Add:

Bay leaf
Salt
Black pepper

Bring the broth to a gentle simmer.

4. Cook the Meatballs

Carefully lower the meatballs into the simmering broth one at a time.

Do not stir vigorously during the first few minutes, as the meatballs need time to firm up.

Cover the pot partially.

Simmer gently for approximately 30–35 minutes.

The rice inside the meatballs will expand as it cooks, making them tender and wonderfully soft.

The broth should remain at a gentle simmer rather than a rapid boil.

5. Prepare the Avgolemono

While the meatballs are cooking, prepare the egg-lemon mixture.

Separate the eggs if desired for an especially smooth sauce, or simply whisk the whole eggs together.

In a bowl, whisk the eggs until lightly frothy.

Gradually whisk in the fresh lemon juice.

6. Temper the Egg-Lemon Sauce

This is the most important step for a smooth avgolemono.

Slowly add approximately 250 ml of hot broth to the egg-lemon mixture while whisking continuously.

Add the broth gradually rather than all at once.

This gently raises the temperature of the eggs and prevents them from scrambling.

7. Finish the Soup

Reduce the heat under the soup to very low.

Slowly pour the tempered egg-lemon mixture into the pot while gently moving the pot in a circular motion.

Do not allow the soup to boil after adding the avgolemono.

The sauce will gradually become silky and slightly thicker.

Remove the bay leaf.

Taste and adjust the lemon, salt, and pepper if needed.

8. Rest

Remove the pot from the heat.

Allow the Youvarlakia Avgolemono to rest for approximately 10 minutes.

This gives the sauce time to settle and the flavors to develop.

9. Serve

Ladle the soup into warm bowls.

Place several tender meatballs in each serving.

Garnish with:

Fresh dill
Fresh parsley
Freshly ground black pepper
A small drizzle of extra virgin olive oil
Lemon wedges

Serve warm.

09/03/2026

Stifado (Greek Beef Stew with Pearl Onions, Tomato, Cinnamon & Warm Spices)
Authentic Greek Beef Stifado with Tender Beef, Sweet Pearl Onions, Tomato & Aromatic Spices

Servings

6 servings

Total Time: About 2 hours 50 minutes

Ingredients
For the Beef Stifado
1.2 kg beef chuck or stewing beef, cut into large chunks
1 kg pearl onions or small shallots, peeled
4 tablespoons extra virgin olive oil
400 g crushed tomatoes
2 tablespoons tomato paste
4 garlic cloves, finely chopped
250 ml beef stock or water
2 tablespoons red wine vinegar
1 cinnamon stick
2 bay leaves
5 whole allspice berries
½ teaspoon ground cinnamon
1 teaspoon dried Greek oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
For Serving
Crusty village bread
Greek rice pilaf
Mashed potatoes
Roasted potatoes
Fried potatoes
Greek salad
Steamed greens
Kalamata olives
Instructions
1. Prepare the Beef

Pat the beef pieces dry with paper towels.

Season generously with:

Sea salt
Black pepper

Allow the beef to sit at room temperature for about 10–15 minutes before cooking.

2. Brown the Beef

Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven or deep casserole over medium-high heat.

Add the beef in batches.

Brown the pieces on all sides for approximately 6–8 minutes per batch.

Do not overcrowd the pot, as the beef should brown rather than steam.

Transfer the browned beef to a plate and set aside.

3. Sauté the Garlic

Reduce the heat to medium.

Add the remaining olive oil to the pot.

Add the chopped garlic.

Cook for approximately 30–60 seconds, just until fragrant.

Be careful not to let the garlic burn.

4. Add the Pearl Onions

Add the peeled pearl onions to the pot.

Cook gently for approximately 8–10 minutes, turning occasionally.

The onions should begin to soften and develop a light golden color.

5. Build the Tomato Sauce

Add:

Tomato paste
Crushed tomatoes
Beef stock or water
Red wine vinegar
Cinnamon stick
Bay leaves
Whole allspice
Ground cinnamon
Oregano
Salt
Black pepper

Stir well to combine.

The vinegar provides the traditional slight tang that balances the sweetness of the onions and richness of the beef.

6. Return the Beef

Return the browned beef and any accumulated juices to the pot.

Stir gently so the beef is surrounded by the tomato sauce and onions.

Bring the mixture to a gentle simmer.

7. Slow-Cook the Stifado

Reduce the heat to low.

Cover the pot partially with a lid.

Simmer gently for approximately 1½–2 hours, stirring occasionally.

The beef should become extremely tender and easy to cut with a fork.

The sauce should gradually become thick, rich, and glossy.

If the sauce becomes too thick before the beef is tender, add a small amount of hot water or beef stock.

8. Finish the Sauce

When the beef is completely tender, remove:

Cinnamon stick
Bay leaves
Whole allspice berries

Taste and adjust the seasoning if necessary.

Stir in the fresh parsley.

Allow the Stifado to rest for 10 minutes before serving.

9. Serve

Transfer the Stifado to a large serving dish.

Spoon the tender beef and pearl onions generously over the rich tomato sauce.

Serve hot with:

Crusty village bread
Rice
Potatoes
Roasted vegetables

Make sure to spoon plenty of the aromatic sauce over everything.

09/03/2026

Pistachio Cream Blondies
Soft & Chewy Pistachio Blondies with White Chocolate & Luxurious Pistachio Cream

Servings

16 blondies

Ingredients
For the Blondies
170 g unsalted butter, melted
180 g light brown sugar
70 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
180 g all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
100 g white chocolate, roughly chopped
80 g roasted pistachios, roughly chopped
2 tablespoons pistachio cream
For the Pistachio Cream Topping
200 g pistachio cream
80 g mascarpone cheese
60 ml heavy cream
30 g powdered sugar
½ teaspoon vanilla extract
For Garnish
40 g roasted pistachios, finely chopped
White chocolate curls, optional
A light dusting of powdered sugar, optional
Small drizzle of pistachio cream, optional
Instructions
1. Prepare the Blondie Batter

Preheat the oven to 175°C (350°F).

Line a 20 × 20 cm (8 × 8-inch) square baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.

In a large bowl, whisk together:

Melted butter
Brown sugar
Granulated sugar

Whisk until smooth and glossy.

Add:

Eggs
Vanilla extract

Whisk until completely combined.

2. Add the Dry Ingredients

In a separate bowl combine:

Flour
Baking powder
Sea salt

Gradually add the dry ingredients to the wet mixture.

Fold gently until just combined.

Do not overmix the batter, as this can make the blondies less tender.

3. Add the Pistachios & White Chocolate

Fold in:

Chopped white chocolate
Roasted pistachios

Add the 2 tablespoons pistachio cream.

Gently swirl it through the batter rather than mixing it completely.

This creates beautiful pockets of pistachio flavor throughout the blondies.

4. Bake

Transfer the batter to the prepared pan.

Smooth the surface with a spatula.

Bake for 25–30 minutes, until:

The edges are lightly golden
The center is set but still slightly soft
A toothpick inserted near the center comes out with a few moist crumbs

Do not overbake.

The blondies will continue to firm up as they cool.

5. Cool Completely

Remove the pan from the oven.

Allow the blondies to cool in the pan for 20–30 minutes.

Lift them out using the parchment paper.

Allow them to cool completely before adding the pistachio cream topping.

6. Prepare the Pistachio Cream Topping

Place the following in a mixing bowl:

Pistachio cream
Mascarpone
Heavy cream
Powdered sugar
Vanilla

Beat on medium speed until smooth, creamy, and thick enough to spread.

Do not overwhip.

7. Decorate the Blondies

Spread the pistachio cream evenly over the completely cooled blondie.

Sprinkle generously with:

Chopped roasted pistachios

Add white chocolate curls or a light drizzle of pistachio cream if desired.

For the cleanest slices, refrigerate for 30–45 minutes before cutting.

8. Slice & Serve

Lift the blondie slab from the pan.

Use a sharp knife to cut it into 16 squares.

For especially clean cuts, wipe the knife between each slice.

Serve chilled or allow the blondies to sit at room temperature for approximately 10 minutes before serving.

09/03/2026

Baklava Opera Cake
Luxurious Greek-Inspired Opera Cake with Walnut Baklava, Coffee Cream & Chocolate Ganache

Ingredients
For the Walnut Sponge
120 g finely ground walnuts
100 g all-purpose flour
120 g granulated sugar
4 large eggs
30 g unsalted butter, melted
1 teaspoon vanilla extract
Pinch of sea salt
For the Baklava Layer
8 sheets phyllo pastry
120 g walnuts, finely chopped
50 g unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
For the Honey-Cinnamon Syrup
120 g Greek honey
100 ml water
80 g granulated sugar
Peel of ½ lemon
1 cinnamon stick
1 tablespoon fresh lemon juice
For the Coffee Cream
250 g mascarpone cheese
200 ml heavy cream
70 g powdered sugar
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
For the Chocolate Ganache
200 g dark chocolate, finely chopped
180 ml heavy cream
20 g unsalted butter
For Garnish
Chopped toasted walnuts
Small pieces of baked phyllo
Dark chocolate curls
Light drizzle of Greek honey
Ground cinnamon
Instructions
1. Prepare the Honey Syrup

Place the following in a saucepan:

Honey
Water
Sugar
Lemon peel
Cinnamon stick

Bring to a gentle boil.

Reduce the heat and simmer for 5–6 minutes.

Remove from the heat.

Stir in the lemon juice.

Discard the cinnamon stick and lemon peel.

Allow the syrup to cool completely.

2. Prepare the Walnut Sponge

Preheat the oven to 180°C (350°F).

Line a 23 × 33 cm (9 × 13-inch) baking pan with parchment paper.

In a bowl, combine:

Ground walnuts
Flour
Sea salt

In a separate large bowl, whisk the eggs with the sugar for 5–6 minutes, until pale, thick, and fluffy.

Add the vanilla.

Gently fold the walnut-flour mixture into the eggs in several additions.

Fold in the melted butter carefully.

Spread the batter evenly into the prepared pan.

Bake for 12–15 minutes, until lightly golden and springy to the touch.

Allow to cool completely.

3. Prepare the Baklava Layer

Reduce the oven temperature to 170°C (340°F).

Mix together:

Chopped walnuts
Cinnamon
Ground cloves

Place one sheet of phyllo on a baking tray.

Brush lightly with melted butter.

Add another sheet and brush again.

Repeat until all 8 sheets have been layered.

Sprinkle the walnut mixture evenly over the top.

Bake for approximately 12–15 minutes, until crisp and golden.

Allow to cool completely.

Once cooled, carefully cut the baklava into a rectangle approximately the same size as the sponge.

4. Prepare the Coffee Cream

Place the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla in a chilled mixing bowl.

Whip on medium speed until the mixture becomes smooth, thick, and spreadable.

Do not overwhip.

Refrigerate until needed.

5. Assemble the First Layer

Place the walnut sponge on a flat serving board or cake base.

Brush lightly and evenly with the cooled honey-cinnamon syrup.

Do not oversoak the sponge.

Spread approximately half of the coffee cream evenly over the sponge.

Smooth the surface with an offset spatula.

6. Add the Baklava Layer

Carefully place the cooled walnut baklava layer over the coffee cream.

Press very gently so the layers adhere without breaking the phyllo.

Brush the baklava lightly with a little additional syrup.

Spread the remaining coffee cream over the baklava.

Smooth the surface carefully.

7. Prepare the Chocolate Ganache

Place the chopped dark chocolate in a heatproof bowl.

Heat the heavy cream until steaming but not boiling.

Pour the hot cream over the chocolate.

Allow it to sit for 2 minutes.

Stir gently until completely smooth.

Add the butter and mix until glossy.

Allow the ganache to cool slightly until it reaches a spreadable consistency.

8. Finish the Cake

Spread the chocolate ganache evenly over the top of the cake.

Smooth the surface with a spatula.

For the cleanest finish, refrigerate the cake for at least 3 hours, preferably overnight.

9. Slice and Decorate

Before slicing, allow the cake to sit at room temperature for approximately 10–15 minutes.

Use a sharp knife warmed under hot water and wiped completely dry.

Trim the edges if desired for perfectly clean layers.

Cut into 12–14 elegant rectangles or squares.

Decorate with:

Toasted walnuts
Small pieces of crisp phyllo
Chocolate curls
A delicate drizzle of Greek honey
A light dusting of cinnamon

09/03/2026

Galaktoboureko Bites (Traditional Greek Mini Custard-Filled Phyllo Cups)
Authentic Greek Mini Galaktoboureko with Creamy Semolina Custard, Crisp Phyllo & Lemon Syrup

Servings

24 mini bites

Ingredients
For the Semolina Custard
750 ml whole milk
100 g fine semolina
150 g granulated sugar
3 large eggs
40 g unsalted butter
Zest of 1 large lemon
1 teaspoon vanilla extract
Pinch of sea salt
For the Phyllo Cups
250 g phyllo pastry, thawed
100 g unsalted butter, melted
For the Syrup
250 g granulated sugar
200 ml water
1 cinnamon stick
Peel of 1 lemon
1 tablespoon fresh lemon juice
For Garnish
Ground cinnamon
Finely grated lemon zest
Chopped walnuts, optional
Instructions
1. Prepare the Syrup

Start with the syrup so it has time to cool.

In a saucepan combine:

Sugar
Water
Cinnamon stick
Lemon peel

Bring to a gentle boil.

Simmer for 7–8 minutes.

Remove from the heat.

Stir in the fresh lemon juice.

Discard the cinnamon stick and lemon peel.

Allow the syrup to cool completely.

2. Prepare the Custard

Pour the milk into a large saucepan.

Add:

Sugar
Lemon zest
Vanilla
Sea salt

Heat over medium heat until hot but not boiling.

Gradually whisk in the semolina.

Continue cooking for 4–6 minutes, stirring constantly, until the mixture thickens into a smooth custard.

Remove from the heat.

In a separate bowl, lightly whisk the eggs.

Slowly add a little of the hot semolina mixture to the eggs while whisking continuously.

Gradually whisk the egg mixture back into the saucepan.

Return to low heat and cook for approximately 2 minutes, stirring constantly.

Do not allow the custard to boil.

Remove from the heat.

Stir in the butter until completely melted and incorporated.

Cover the surface directly with parchment paper or plastic wrap to prevent a skin from forming.

Allow the custard to cool slightly.

3. Prepare the Phyllo

Preheat the oven to 180°C (350°F).

Lightly grease a 24-cup mini muffin tin with melted butter.

Keep the phyllo covered with a slightly damp kitchen towel while working so it does not dry out.

Take one sheet of phyllo and brush lightly with melted butter.

Place another sheet on top and brush again.

Repeat with a third sheet.

Cut the layered phyllo into approximately 10–12 cm (4–5-inch) squares.

4. Form the Phyllo Cups

Gently press each phyllo square into a mini muffin cup.

Rotate the layers slightly as you place them so the corners create a beautiful flower-like shape.

Brush lightly with additional melted butter.

Repeat until all the muffin cups are prepared.

5. Add the Custard

Spoon approximately 1 tablespoon of semolina custard into each phyllo cup.

Do not overfill them because the custard expands slightly during baking.

The custard should sit comfortably below the top edge of the pastry.

6. Bake

Bake for 25–30 minutes, until:

The phyllo is deeply golden
The edges are crisp
The custard is set
The tops are lightly golden

Keep a close eye on the phyllo during the final minutes so it does not burn.

7. Add the Syrup

Remove the Galaktoboureko Bites from the oven.

While they are still hot, slowly spoon the cool syrup over each pastry.

Allow the syrup to soak into the phyllo for approximately 30–45 minutes.

Do not pour too much syrup at once; adding it gradually helps the pastry remain crisp while becoming beautifully moist and flavorful.

8. Finish and Serve

Once the syrup has been absorbed, carefully remove the bites from the muffin tin.

Arrange on a serving platter.

Finish with:

A light sprinkle of ground cinnamon
Fresh lemon zest
Chopped walnuts, if desired

Serve at room temperature or slightly chilled.

09/03/2026

Greek Boureki (Traditional Cretan Zucchini & Potato Gratin)
Authentic Cretan Boureki with Zucchini, Potatoes, Fresh Cheese, Mint & Golden Pastry

Servings

6–8 servings

Ingredients
For the Filling
700 g zucchini, thinly sliced
700 g potatoes, peeled and thinly sliced
300 g Greek feta cheese, crumbled
250 g ricotta cheese or fresh mizithra
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
2 spring onions, finely sliced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
Zest of 1 lemon
For the Pastry
500 g all-purpose flour
80 ml extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon sea salt
180–220 ml warm water, as needed
For Finishing
2 tablespoons extra virgin olive oil
1 egg yolk
1 tablespoon milk
Sesame seeds, optional
Instructions
1. Prepare the Pastry

Place the flour and salt in a large bowl.

Add:

Olive oil
Lemon juice

Gradually pour in the warm water while mixing.

Knead for 7–10 minutes, until the dough becomes smooth and elastic.

Divide the dough into two portions.

Cover and allow to rest for 30 minutes.

2. Prepare the Vegetables

Thinly slice the zucchini and potatoes.

Place the zucchini in a bowl and sprinkle lightly with salt.

Allow it to sit for 10 minutes, then gently squeeze away excess moisture.

This helps prevent the Boureki from becoming watery.

Keep the potato slices thin and uniform so they cook evenly.

3. Prepare the Cheese Mixture

In a large bowl combine:

Feta
Ricotta or fresh mizithra
Mint
Dill
Spring onions
Oregano
Black pepper
Lemon zest

Mix gently until evenly combined.

Taste before adding more salt, as the feta can already be quite salty.

4. Roll the Pastry

Preheat the oven to 180°C (350°F).

Grease a 28–30 cm (11–12-inch) round baking dish with olive oil.

Roll one portion of dough into a thin circle large enough to cover the bottom and sides of the dish.

Carefully place it into the baking dish.

Allow some pastry to hang over the edges.

5. Assemble the Boureki

Arrange a layer of potatoes over the pastry.

Drizzle with a little olive oil.

Add a layer of zucchini.

Sprinkle with part of the cheese mixture.

Continue layering:

Potatoes
Zucchini
Cheese mixture

until all the ingredients are used.

Finish with a layer of the cheese mixture.

Drizzle lightly with olive oil.

6. Add the Top Pastry

Roll out the second portion of dough into a thin circle.

Place it over the filling.

Fold the excess bottom pastry over the top and pinch the edges together to seal the Boureki.

Make several small cuts in the top to allow steam to escape.

7. Finish the Crust

Whisk together:

Egg yolk
Milk

Brush the pastry lightly with the egg wash.

Drizzle with a little extra virgin olive oil.

Sprinkle with sesame seeds if desired.

8. Bake

Bake for 55–65 minutes, until:

The pastry is deep golden brown
The potatoes are completely tender
The zucchini is soft
The cheese is bubbling gently

If the top browns too quickly, loosely cover it with aluminum foil during the final part of baking.

9. Rest

Remove the Boureki from the oven.

Allow it to rest for 15 minutes before slicing.

This gives the creamy filling time to settle and makes the slices easier to serve.

10. Serve

Cut into generous wedges.

Serve warm or at room temperature.

Finish with:

Fresh mint
A drizzle of extra virgin olive oil
Fresh lemon wedges, if desired

09/03/2026

Kalitsounia (Traditional Cretan Cheese Pastries)
Authentic Cretan Cheese Pastries with Fresh Mizithra, Honey & Cinnamon

Servings

20–24 pastries

Ingredients
For the Dough
500 g all-purpose flour
80 ml extra virgin olive oil
1 large egg
120 ml whole milk
100 ml water, approximately
1 tablespoon fresh lemon juice
1 teaspoon sea salt
For the Cheese Filling
500 g fresh mizithra cheese or ricotta
1 large egg
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1 teaspoon vanilla extract
For Finishing
1 egg yolk
1 tablespoon milk
Sesame seeds (optional)
For Serving
Greek honey
Ground cinnamon
Fresh mint leaves (optional)
Instructions
1. Prepare the Dough

In a large mixing bowl combine:

Flour
Sea salt

Make a well in the center.

Add:

Egg
Olive oil
Lemon juice
Milk

Begin mixing while gradually adding the water.

Knead for 7–10 minutes, until the dough becomes smooth, soft, and elastic.

The dough should be soft but not sticky.

Cover with a clean kitchen towel and allow it to rest for 30 minutes.

2. Prepare the Cheese Filling

Place the mizithra or ricotta in a large bowl.

Add:

Egg
Sugar
Cinnamon
Lemon zest
Vanilla

Mix thoroughly until smooth and creamy.

The filling should be thick enough to hold its shape.

3. Roll the Dough

Divide the dough into approximately 20–24 equal pieces.

Roll each piece into a small ball.

Using a rolling pin, roll each ball into a thin circle approximately 10–12 cm (4–5 inches) in diameter.

Keep the prepared dough rounds covered while working to prevent them from drying out.

4. Fill the Kalitsounia

Place approximately 1 tablespoon of cheese filling in the center of each dough circle.

For traditional round kalitsounia, gently fold or pinch the edges around the filling, creating a decorative border while leaving the cheese center exposed.

You can also fold the dough into small parcels or shape the pastries into flower-like rounds.

Arrange them on a parchment-lined baking tray.

5. Finish

Whisk together:

Egg yolk
Milk

Brush the exposed dough lightly with the egg wash.

Sprinkle with a few sesame seeds if desired.

6. Bake

Preheat the oven to 180°C (350°F).

Bake for 20–25 minutes, until the pastry is lightly golden and the cheese filling is set.

Do not overbake, as the dough should remain tender rather than becoming hard.

7. Serve

Allow the kalitsounia to cool for 10 minutes.

Drizzle generously with Greek honey.

Finish with:

A light sprinkle of cinnamon
Fresh mint, if desired

Serve warm or at room temperature.

09/03/2026

Milopita (Traditional Greek Apple Cake)
Authentic Greek Apple Cake with Cinnamon, Walnuts & Fragrant Vanilla

Servings

10–12 slices

Ingredients
For the Apple Cake
3 large apples, peeled, cored, and thinly sliced
250 g all-purpose flour
180 g granulated sugar
120 ml sunflower oil
3 large eggs
120 ml whole milk
100 g walnuts, roughly chopped
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground cloves
Zest of 1 orange
1 tablespoon fresh orange juice
Pinch of sea salt
For the Apple Topping
1 large apple, thinly sliced
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 tablespoon chopped walnuts
For Finishing
Powdered sugar, optional
Ground cinnamon, optional
Chopped toasted walnuts, optional

Instructions
1. Prepare the Apples

Peel and core the apples.

Cut three apples into thin slices.

Place them in a bowl and toss gently with the orange juice and a small pinch of cinnamon.

This helps keep the apples fresh while you prepare the batter.

Set aside.

2. Prepare the Baking Pan

Preheat the oven to 175°C (350°F).

Grease a 23 cm (9-inch) round cake pan.

Line the bottom with parchment paper.

Lightly grease the parchment as well.

3. Prepare the Dry Ingredients

In a medium bowl, combine:

Flour
Baking powder
Cinnamon
Ground cloves
Sea salt

Whisk together and set aside.

4. Prepare the Wet Ingredients

In a large mixing bowl, whisk together:

Eggs
Sugar
Sunflower oil
Milk
Vanilla extract
Orange zest

Whisk for approximately 2–3 minutes, until smooth and slightly lighter in color.

5. Combine the Batter

Gradually add the dry ingredients to the wet mixture.

Stir gently until just combined.

Do not overmix.

Fold in:

Chopped walnuts
Sliced apples

The batter will be fairly thick, which helps hold the apple pieces evenly throughout the cake.

6. Fill the Cake Pan

Pour the batter into the prepared cake pan.

Smooth the surface gently with a spatula.

Arrange the remaining thin apple slices decoratively over the top.

Sprinkle with:

1 tablespoon sugar
½ teaspoon cinnamon
Chopped walnuts
7. Bake

Place the cake in the center of the preheated oven.

Bake for 50–60 minutes.

The Milopita is ready when:

The top is golden brown
The center feels set
The apples are tender
A skewer inserted into the center comes out clean or with only a few moist crumbs

If the top becomes dark too quickly, loosely cover the cake with aluminum foil during the final 15 minutes.

8. Cool

Remove the cake from the oven.

Allow it to cool in the pan for approximately 15 minutes.

Carefully remove it from the pan and transfer it to a wire rack.

Allow it to cool for another 15 minutes before slicing.

9. Finish

For a beautiful traditional finish, dust lightly with powdered sugar and a little ground cinnamon.

You can also sprinkle a few toasted walnuts over the top.

10. Serve

Slice the Milopita into wedges.

Serve at room temperature or slightly warm.

For an extra indulgent dessert, serve each slice with a scoop of vanilla ice cream or a spoonful of thick Greek yogurt.

Malika Flavors

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