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Greek food is truly the food of the Gods. The Greek deserts are no exception. They are simple dishes that have survived thousands of years bringing the same delight today that they in ancient Greece. Take a trip with me through the traditional desserts and pastries of Greece.

The Greeks are famous for their yogurt, among numerous other delights. Traditional Greek yogurt has a fantastic thick and rich quality with sweet undertones. To bring out the sweetness, a mild honey is drizzled over this decadent dessert and pistachios, almonds, or walnuts can be sprinkled on top for a wonderful crunch quality and extra protein. For many, this becomes a quick and easy break or snack in addition to being dessert.

One of the most popular pastries in the Greek kitchen is Baklava. The decadent and flaky dish made by brushing olive oil across layer after layer of phyllo dough holds crunchy nutty layers in its' middle. It is then drenched in a sweet citrus honey syrup which has been infused with local citrus rinds and spices. The dessert uses walnuts or pistachios dependent on the part of Greece where the recipe originates and the topping is also a matter of family preference. While some Greek families add a sprinkling of crushed nuts to the top, others fashion whole cloves in a quilt pattern design.

Kataifi is very similar to baklava in flavor, but the texture is quite different. Like phyllo dough finely shredded, this pastry, like baklava is often made as a special treat. This dessert is rolled into bite size servings and is usually drizzled with bitter sweet chocolate.

Pasteli. like yogurt, is another fairly healthy treat that has versions across the Mediterranean into Europe. Made only of honey, citrus peel and sesame seed, this treat is simple to make and is a great pick-me-up snack.

The Greeks have offered some of the most flavorful recipes to the world. They embrace the locally grown crops of the region but be enjoyed in your kitchen as well. These exquisite treats will surely find their way into your heart after the first bite.

Learn more about this author, Vivian Nelson Melle.
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