Top 20 The Majority Of Popular Greek Desserts

If you love to try out traditional Greek dishes, you’ll definitely enjoy these desserts. They include such favorites as Baklava, Rizogalo, and Galaktoboureko. Read on to learn more about these delicious Greek desserts. After you’ve read this article, you’ll feel inspired to visit Greece and try some of the best desserts! In addition, you’ll learn about some of the unique flavors of Greek desserts!


It’s difficult to go wrong with any type of baklava. This Greek classic features walnuts as its main ingredient, but other variations include pistachios, almonds, and berries. It’s made with filo dough that has a similar texture to tissue paper. Filo dough is very common in Greek cooking, and its name comes from the Greek word for “leaf.” Often times, experienced cooks will add flour to the dough to make it sturdier and avoid it from ripping.

Baklava is a traditional dessert made of layers of crisp phyllo dough. The phyllo sheets are coated with melted butter and covered with a thin layer of nuts and spices. After baking, a sugar-and-orange syrup is poured over the pastry, which is then cut into triangles and served warm. Baklava is often served at Greek restaurants. It is so popular in Greece that it’s often featured on menus.


Known as a thick custard-filled phyllo pastry, galaktoboureko is a classic Greek dessert that originated in the Ottoman Empire. This traditional dessert is served hot during the winter and chilled during the summer, and is a favorite among Greek and Cypriot families. The thick custard is topped with a cinnamon-laced syrup.

First, you must prepare the ingredients. You will need milk, sugar, and semolina. Combine the ingredients in a large pot over medium heat. Bring to a boil. Stir in the semolina and cook for another 15 minutes. Add the lemon zest and vanilla. Once the milk mixture is hot, turn the heat down to low and let the mixture cool. Once the mixture has cooled, add the remaining ingredients to the pie shell and allow it to cool before assembling the pie.

Another classic Greek dessert is lokma. Lokma’s origins are obscure, but some trace its origins to the 13th century Baghdad. In fact, a recipe for lokma was discovered in the tomb of Egyptian Pharaoh Rameses IV. It was also prized at the Ancient Olympic Games and became a part of Greek Jewish and Christian holidays. These delicious treats are often served at cafés and specialty lokma vendors across the country.


A classic Greek dessert, rizogalo is a rice pudding. Made with milk and rice, rizogalo can be served warm or chilled. It is often flavoured with vanilla or cinnamon. Some rizogalo recipes call for cornstarch to thicken the cream. Traditionally, glasse rice is used. Rizogalo is often served in a glass bowl, topped with a sprinkle of cinnamon.

Greek rice pudding is a creamy, slightly sour dessert. It is traditionally made in a 4-quart sauce pan, then whipped with a fork or whisk. After cooking, Greek yogurt and vanilla are added. Rizogalo is one of the top 20 most popular Greek desserts. If you are looking for something a little less traditional, try the Greek version of milk and rice.

Another Greek dessert is kalo prama, a light and fluffy confection made of semolina and yogurt. This sweet dish can be made into bite-size pieces or as a full-blown tart. It is a popular dessert in Greece and is traditionally served for breakfast. The best part about kalo prama is that it’s easy to make!

Halva with Semolina

Halva with semolina is a crumbly sweet that’s made from coarse semolina and spices like cinnamon and lemon or orange peel. It’s commonly served at tavernas in the summer. It’s an adaptation of a Turkish dessert known as Kadaifi. This dessert is made with phyllo pastry and pistachios and walnuts, and it’s baked in the oven until golden.

In addition to being one of the top 20 most popular Greek dessert recipes, halva can be eaten warm or cold. It pairs well with Greek coffee or herbal tea. It’s also easily stored in the refrigerator for a week. If you’re having company, make sure to order plenty of this sweet treat. Enjoy! Just make sure you prepare it ahead of time, and allow it to cool completely.

To make halva with semolina, you must toast the semolina, but don’t burn it! Once it’s golden brown and aromatic, add the sugar syrup and stir until combined. Make sure the semolina doesn’t burn, or it’ll leave a bitter taste. Allow the halva to cool for an hour or so before you serve it.


It is made from a phyllo dough that is crunchy but slightly soft. The traditional nut in the filling is almonds. Other types of nuts can be substituted. Kadaifi can be eaten as a snack or as a dessert with Greek coffee. There are many variations of this dessert. Read on to discover more about this delicious dessert. The recipe below will help you make the most delicious one.

Another classic Greek dessert is baklava, which is made of semolina custard. Today, the popular version is made with Nutella. Baklava is served in triangles or other shapes during the holidays and is famous for its dusty white appearance. Baklava is often prepared with blossom water and alcohol, and almonds are a key ingredient. The flavor of baklava is boosted further by the addition of rosewater and a hint of alcohol. The best way to enjoy it is to pair it with a cup of coffee.

Another popular Greek dessert is kadaifi, a sticky, sweet yogurt. This dessert is a traditional delight and can be traced back to the 13th century. It was even prized in the Ancient Olympic Games, and is served during Hannukah for Greek Jews. It is available at most coffee shops, as well as in specialist kadaifi vendors across Greece.


If you’re looking for a new dessert to try, you might want to consider saragli. These sweet cigar-shaped pastries are filled with a sugary syrup, making them easy to eat with your fingers. While you can also use a fork and napkin to eat this traditional Greek dessert, fingers are probably more convenient. Here’s how to make them:

The dough for saragli is made with phyllo sheets that are placed on a baking sheet. The pastry is then baked for 40 minutes or until golden brown. This dessert smells divine, with a hint of cinnamon and rich butter. It’s best eaten as soon as it’s done baking. Once baked, saragli should have a delicious golden brown color and be served warm or cold.

The syrup must simmer for about half an hour before serving. After that, the saragli should be cooled completely and cut into three equal pieces. It’s important to remember to cut the phyllo pieces carefully. This way, the syrup will not completely cover the saragli. Once cooled, you can pour the syrup over it. This delicious Greek dessert is sure to please any sweet tooth!


The traditional Greek dessert of bougatsa has been around for centuries, dating back to the Byzantine Empire. The original recipe was from Cappadocia, Turkey. These days, it is popular throughout Greece, but it was a special treat that became so popular in the northern part of the country that it was made a national dish on the food network’s No Reservations.

This sweet dish was traditionally served on a spoon with a glass of water, and is often served with Greek coffee. Nowadays, it can be found at cafes and delicatessens throughout Greece, and some bakeries even make homemade versions. Despite its popularity, however, there is no clear consensus about where bougatsa is originally from. It originated in Turkey, and was brought to Greece via Greek refugees from Asia Minor in the early 20th century.

Another classic Greek dessert is bougatsa, a sweet phyllo pastry that is popular throughout Greece. Originally from Thessaloniki, bougatsa is an iconic breakfast treat in Greece. Typically filled with custard, bougatsa is a traditional dessert made with phyllo dough and is served with melted butter and cinnamon.


If you’re looking for a traditional dessert, you may have heard of Portokalopita. This sweet orange-flavoured cake is made from phyllo pastry and soaked in syrup. Similar to other popular desserts like baklava and karydopita, portokalopita is a dense and sweet cake that’s perfect for dessert. It pairs well with vanilla ice cream or thick Greek yogurt.

It’s made from filo dough, a star ingredient in Greek cooking. This dough holds everything together and is also used in spanakopita and creamy bougatsa. However, filo dough can be difficult to handle and can over-dry or break. This characteristic makes portokalopita especially challenging to make. In order to make it, the phyllo dough must be carefully dried and broken.

Portokalopita is a sweet treat from Greece that is typically served with vanilla ice cream. It’s very sweet, so it’s best to serve it with ice cream to balance out the sweetness. It’s also made with thick-cut fruit, water, and sugar, and flavored with lemon juice. After it’s boiled, the thick-cut fruit turns into jam and the sugar and water turn into a thin syrup.