Which Greek cake is made from filo pastry, nuts, fruit and honey?
"Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,"
"Genoa cake Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. Although the name ""Genoa cake"" is mainly used in the UK, where recipes for it have been around since the 19th century, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to"
"of walnut. Dark chocolate-covered melomakarona are also a more recent variation of the traditional recipe. Melomakarono The melomakarono ( plural: μελομακάρονα, melomakarona) is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday season. Typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. During rolling they are often filled with ground walnuts. Immediately after baking, they are immersed for a few seconds in cold syrup made of honey and"
"Fig cake Fig cake (Greek: sikopita) is a cake prepared with fig as a primary ingredient. Some preparation variations exist. It is a part of the cuisine of the Southern United States, Greek cuisine, and the Appalachian Mountains region of North America. It is also a part of the cuisine of Ocracoke, North Carolina, which has an annual fig festival. Fig cake is prepared with fig as a main ingredient. Additional ingredients include typical cake ingredients, along with unique ingredients such as pecans, walnuts, pistachios, almonds, cinnamon, nutmeg, allspice and cloves. Fig cake may be a moist cake, and may"
"Melomakarono The melomakarono ( plural: μελομακάρονα, melomakarona) is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday season. Typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. During rolling they are often filled with ground walnuts. Immediately after baking, they are immersed for a few seconds in cold syrup made of honey and sugar dissolved in water. Finally, they are decorated with ground, as well as bigger pieces"
"Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"" 'nut bread' (the late colloquial Latin adjective ""nucatum"" means 'nutted' or 'nutty'). There are three basic kinds of nougat. The first, and most common, is white nougat"
"Fruitcake Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added. Fruitcakes"
"wrapped in Filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakotyropita (spinach and cheese pie), chortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie) ""etc."" The Greeks do with filo what the Italians do with pizza; They have countless variations of pitas (savory pies). Even the word pita was originally spelled πίττα (pitta), which shows a similarity to pizza. The areas with the largest tradition of making Greek pitas are the North-Western (Hepirus) and Central Greece (also called Roumeli). Also, a big part of the Greek Cuisine are seeds and nuts. Seeds"
"rise, like bread. This original form is now known as ""Pandolce alto"", whilst a simpler variant which uses baking powder is known as ""Pandolce basso"" and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture. The term ""Genoa cake"" is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake, and Pain de Gênes (Genoa bread), a dense almond cake. Genoa cake Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries,"
"pistachios and hazelnuts or walnuts bound by the gel. The main centres for its production are Yeroskipou near Paphos and Pano Lefkara near Larnaca. A similar looking sweet is ""soujouk"" or ""shoushouko"", although it is made very differently from loukoumia, being produced from boiled grape juice. Halloumi is a semi-hard white-brined cheese with elastic texture, made in a rectangular shape from a mixture of goat and sheep milk; it may be sliced and eaten fresh, grilled, or fried. Aged halloumi may be grated over pasta dishes. It is the national cheese of Cyprus. Anari, from Greek (αναρή) is a crumbly"
"of lengthening its shelf life. A 106-year-old fruitcake discovered in 2017 by the Antarctic Heritage Trust was described as in ""excellent condition"" and ""almost"" edible. Fruitcake Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). The earliest recipe from ancient Rome"
"Sesame seed candy Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame. In Greece and Cyprus, sesame seed candy is called pasteli and is generally a flat, oblong bar made with honey and often including nuts. Though the modern name παστέλι ""pasteli"" is of"
"Phoenicia dessert Phoenicia dessert is a type of Lebanese/Syrian cookie. The dessert was named after the ancient Phoenicians. The cookie is made using flour, baking powder, orange juice, and oil. No dairy products are used. After baking in the oven, the Phoenicia dessert are rolled in a mixture of cinnamon, sugar and ground walnuts. Hurma, another type of Lebanese, Syrian, Levant and Turkish cuisine dessert, are made with the same ingredients, but after baking, they are dipped into a syrup mixture consisting of sugar, honey, water, orange zest, and cloves. Then they are rolled in the ground walnut, sugar and"
"zest, cinnamon, allspice, cloves, cardamom, mastic resin and ""mahleb"". (Some recipes suggest marinating the raisins and dried figs overnight in wines like ""retsina"" or ""mavrodaphne""). Some of the dough is set aside for the loaf's cross-shaped decoration. The bread may be glazed with a syrup made from honey, orange juice and slivered almonds. The traditional New Year's cake, Vasilopita (Βασιλόπιτα) is sometimes a tsoureki. Tsoureki Tsoureki (), is a sweet holiday bread made with flour, milk, butter and sugar and commonly seasoned with orange zest, mastic resin or ""mahlab"". One variation commonly called ""Easter bread"" is made by Greek communities"
"Italian origin, very similar foods are documented in Ancient Greek cuisine: the Cretan ""koptoplakous"" (κοπτοπλακοῦς) or ""gastris"" (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. Herodotus also mentions ""sweet cakes of sesame and honey"", but with no detail. Various kinds of sesame candy are found in Indian cuisine. The Assamese ""tilor laru"" is an Assamese breakfast snack. The Maharashtran ""tilgul ladoo"" is a ball of sesame and sugar flavored with peanuts and cardamom and associated with the festival of Makar Sankranti. Sesame Candy or Rewri is also widely eaten in Pakistan. The"
"associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as ""French nougat"". In Germany, gianduja is traditionally called nougat. Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"""
"cinnamon mixture. Phoenicia dessert Phoenicia dessert is a type of Lebanese/Syrian cookie. The dessert was named after the ancient Phoenicians. The cookie is made using flour, baking powder, orange juice, and oil. No dairy products are used. After baking in the oven, the Phoenicia dessert are rolled in a mixture of cinnamon, sugar and ground walnuts. Hurma, another type of Lebanese, Syrian, Levant and Turkish cuisine dessert, are made with the same ingredients, but after baking, they are dipped into a syrup mixture consisting of sugar, honey, water, orange zest, and cloves. Then they are rolled in the ground walnut,"
"Koulourakia Koulourakia (, ; singular: κουλουράκι) are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. In fact, the word is the diminutive form for a ring-shaped loaf or lifebelt. The pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style."
"Mygdalia, Nymfasia, Pyrgaki, Rados, Stemnitsa, Syrna, Alonistaina, Vlacherna, Kardaras, Kapsas, Lykochia, Piana, Roeino, Tselepakos, and Chrysovitsi. Menalou vanilia fir honey Menalou vanilia fir honey () is a honey produced in Greece with protected destination of origin status. It contains at least 80% honey of the which will be from the black pine, and the rest will be flower honey produced in the region (<20%) with a pleasant taste and a characteristic appearance with a light colour and sheen; moisture content 14-15.5%, sucrose content <10% (8-18%). It is produced in 24 municipalities and communities within Arcadia (district of Gortynia and Mantineia;"
"may replace the feta. It can also be made with puff pastry. Spanakopita Spanakopita (; , from , ""spanáki"", spinach, and πίτα, ""píta"", pie) or spinach pie is a Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water"
"episode of filmed in Greece. Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open"
"frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy,"
"fruits, including mangoes, pineapples, cherries, and strawberries. Easier-to-prepare icebox cake variants of ""crema de fruta"" use ladyfingers (""broas"") instead of sponge cake layers. Mango float is a very popular modern adaptation of this dish. It uses graham crackers and ripe carabao mangoes (though other fruits can be used as well). ""Keks"" is a traditional fruitcake eaten during Christmas season. It is a loaf shaped sponge cake with a substantial content of nuts, raisins, figs and candied fruits. Although French in its origin, Bolo Rei is a traditional fruitcake enjoyed during Christmas season and a staple dessert in any Portuguese home"
"pumpkin, apple, ham and yellow cheese and puff pastry products - puff pastry bites with various fillings – yellow cheese, white cheese, apple and chocolate; a wide variety of exotic fillings such as – pizza, tuna fish, wild berries. The brand Tsaritsa offers traditional “home made” spiral filo pastry pie Tsaritsa with a rich filling of cheese, spinach and cheese, pumpkin; traditional “home-made” filo pastry rolls Tsaritsa with a rich filling of cheese, spinach and cheese; spiral small pies of traditional Bulgarian paper-thin sheets of filo pastry Tsaritsa with a rich filling of cheese, spinach and cheese. Vitta Foods participated"
"the version with peanuts is called Ting-Ting Kacang. These types of candy are influenced by the Chinese. Sesame seed candy Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame. In Greece and Cyprus, sesame seed candy is called pasteli and is generally a flat,"
"Spanakopita Spanakopita (; , from , ""spanáki"", spinach, and πίτα, ""píta"", pie) or spinach pie is a Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo"
"Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open from early morning until noon."
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"the name Λουκούμι Γεροσκήπου (Loukoumi Geroskipou) for Turkish delight made in Yeroskipou, Cyprus. Turkish delight was an early precursor to the jelly bean that inspired its gummy interior. There are gourmand perfumes that are based upon Turkish Delight, such as ""Loukhoum"" by Ava Luxe, ""Loukhoum"" by Keiko Mecheri, and ""Rahät Loukoum"" by Serge Lutens. Turkish delight Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or"
"Mango float Mango float is a Filipino icebox cake dessert made with layers of ladyfingers (""broas"") or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino ""crema de fruta"" cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. Mango float can also be made with various other fruits like strawberries, pineapple, bananas, and"
"Vasilopita Vasilopita (, ""Vasilópita"", lit. '(St.) Basil-pie' or 'king pie', see below) is a New Year's Day bread or cake in Greece and many other areas in eastern Europe and the Balkans which contains a hidden coin or trinket which gives good luck to the receiver, like the Western European king cake. It is associated with Saint Basil's day, January 1, in most of Greece, but in some regions, the traditions surrounding a cake with a hidden coin are attached to Epiphany or to Christmas. It is made of a variety of dough, depending on regional and family tradition, including"
"Menalou vanilia fir honey Menalou vanilia fir honey () is a honey produced in Greece with protected destination of origin status. It contains at least 80% honey of the which will be from the black pine, and the rest will be flower honey produced in the region (<20%) with a pleasant taste and a characteristic appearance with a light colour and sheen; moisture content 14-15.5%, sucrose content <10% (8-18%). It is produced in 24 municipalities and communities within Arcadia (district of Gortynia and Mantineia; the municipalities of Dimitsana and Lagkadia; the communities of Valtesiniko, Vytina, Elati, Zigovisti, Kamenitsa, Lasta, Magouliana,"
"be topped with a fig-based sauce, honey, whipped cream or a glaze. A buttermilk glaze is used atop some fig cakes. Figs may be used to garnish the cake. Fig cake may be prepared as a pudding cake, a bundt cake, a layer cake and as a torte cake. It can be prepared as a gluten-free dish. Fig cake may be baked in a skillet. Fig tarts may be prepared using fig as a primary ingredient. Fig cake is a part of the cuisine of the Southern United States and a part of Greek cuisine, in which it is referred"