- Coffee Cake-Style Cakes (9)
- Cookies & Biscotti (16)
- Donuts, Puffs, and Other Fried Dough Sweets (12)
- Ices & Ice Creams (4)
- Pancakes & Crepes (3)
- Amigdalota (Greek Almond Macaroons)
- Apple Baklava
- Greek and Cypriot Jam recipes
- Greek Ek Mek Sweet – Ekmek Kataifi
- Custard in Fillo Pastry – Galaktoboureko
- Christmas Pudding – Xristougenniatiki Poutinga
- Greek Lemon & Yogurt Cake – Cake me Lemoni kai Yiaourti
- Bougatsa with Cream
- Bougatsa with Cheese
- Almond Pears – Amigthalota Aclathakia
- Brandy Sugar Biscuits – Kourabiethes
- Shredded Pastry with Custard – Kataifi me Krema
- Walnut Cake – Karithopita
- Pasta Flora Athenian Style
- Traditional Kataifi with Walnuts
- Cookies with Jam – Biskota Marmeladas
- Apple Pie – Milopita
- Baked Quinces – Kythonia Psita
- Almond- and Sesame-Stuffed Pastries from Laconia
- Walnut-Filled Crescents (Peloponessos)
- Dough Fritters Drizzled with Honey and Nuts
- Ladies fingers with minted yoghurt sauce (Cretan)
- Sesame-Seed Brittle – Pastelli – Peloponnesos
- Grape Spoon Sweet with Slivered Almonds
- Grape Syrup (Grape Molasses) – Petimezi
- Moustalevria: Grape Must Pudding
- Small Phyllo Logs Filled with Dried and Candied Fruit
- Gastrin – Ancient Version of Baklava
- Baked Stuffed Apples – Mila Psita sto Fourno
- Custard-Filled Phyllo Rollups – Galaktoboureko Rolla
- Rolled Baklava – Baklavas Rolo
- Sesame (Tahini) Honey Spread – Tahinomelo
- Greek Spiced Fig Cakes – Sykomaïtha
- Poached Quince with Greek Yogurt
- Custard Pie – Galatopita
- Greek Halvas – Semolina Pudding with Raisins and Nuts
- Chocolate Baklava Tart
- Chocolate Walnut Torte – Karidopita me Sokolata
- Pear Spoon Sweet – Greek Pear Preserves
- Pumpkin Crescents – Recipe for Sweet Pumpkin Pastries
- Rose Petal Jam – Rodozaxari
How to Make Self-Rising Flour
How To Make Blanched Almonds
Homemade Filo Pastry – Spitiko Filo
Beginner’s Guide to Phyllo
