One couple that stood out was Su and Gokhan, ever-smiling and promoting their Zei olive oil from the Aegean coast of Turkey (just across from Mytilini). The olive oil was being well-received but the stand-out products were in these jars and samples were being given out on these small spoons. No, they weren’t giving out caviar but samples of hazelnut, almond and pistachio spreads. All three are sweet but the pistachio paste is the front-runner with its bright green colour, natural sweetness and honey.

A few weeks later I finally caught-up again with Su and Gokhan where we discussed Turkey and Greece, our love of the two countries, the similarity and uniqueness of each cuisine and ultimately the pistachio spread and how to showcase/feature it. I was given some samples and off I went to create a dish that would draw attention that this product merited.

Here in Toronto, you can find pistachio spread at McEwan’s, Alex Farms (2594 Yonge north of Eglintion), Cheese Boutique, Mercantile on Roncesvalles, Geri’s Eatin’ Centre, Market Fresh in Guelph and Vincenzo’s in Kitchener.

There’s some prep involved with making this light dessert which used layers of phyllo pastry to make up the three layers of this dessert with the pistachio spread, some raspberries and Creme Anglaise. I had some leftover phyllo and rather than throw it out, I used in lieu of opening a package of puff pastry (which you may still do)! Creme Anglaise is basically a saucier egg custard that can be used to top a pound cakes, some berries or a steamed pudding. For those that like to have dessert out of the way, you should prep this dessert the day before and simply assemble come dessert time.

The soft crunch of phyllo, rich and nutty pistachio spread, tart raspberries and velvet Creme Anglaise all play with your taste buds…dance on the tongue!

Mille Feuille With Pistachio Paste & Creme Anglaise

(makes 6)

8 sheets of phyllo, thawed overnight in the fridge

1/2 cup melted butter

1/4 cup sugar

Creme Anglaise

2 cups of half & half cream

2 tsp. of pure vanilla extract

1/3 cup sugar

5 large egg yolks

1-180 gr. jar of pistachio spread

2 pints of raspberries

1. Allow the phyllo 15 minutes to come to room temperature. Place a sheet of phyllo on your work surface and brush with melted butter and sprinkle with sugar. Repeat with 3 more sheets of phyllo then cut into 9 equal squares. Place on a baking sheet lined with parchment paper and then place another sheet of parchment and lay another baking tray on top to weigh down. Place in your pre-heated 325F oven for approx. 15 minutes or until golden. Carefully remove the phyllo squares and allow to cool.
2. Repeat above procedure to make the second batch of phyllo squares.
3. To make your crème anglaise, add your cream into a medium pot and bring to just scalding over medium heat. In the medium, add the egg yolks and sugar in a large bowl and whisk until thoroughly creamed. As soon as the milk comes to the scalding stage, add the vanilla and take off the heat. While whisking the creamed eggs and sugar, slowly add the hot cream then pour everything back in the pot and simmer while stirring over medium heat until the crème anglaise just coats a spoon.
4. Remove from the heat, pour through a strainer (along with any settled cream on the bottom) and place in a bowl with plastic film covering it. Refrigerate overnight to set and thicken.
5. To assemble, place a spoon of crème anglaise on each plate to secure the bottom layer of phyllo then place the first layer of phyllo followed by some berries then some crème anglaise. Repeat for a total of 3 layers topped with berries, crème anglaise and a sprig of mint for garnish and sprinkle ground pistachios on top and around the plate.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

I am now selling Spanakopita (spinach and cheese), Tyropita (cheese) pitas, all made with hand-made, opened/stretched phyllo. The Spanakopita’s filling is made of spinach, Feta and ricotta cheeses, eggs, salt, pepper, scallions and fresh dill.

The Tyropita contains Feta and ricotta cheeses, eggs, salt and pepper and it is available in both rectangular and round trays. The round Tyropita is what us northern Greeks call a Boureki and it’s also called a Strifti pita. In English i is known as a spiral pie.

I am also offering a sweet Bougatsa…a Greek breakfast and snack offering. Adults and kids will indulge in Bougatsa in the morning be it in the store where it’s made or taken “paketo” with them. My Bougatsa is made just like in Greece with hand-made phyllo, semolina cream filling and baked until golden and flaky. All you have to is cut it into fork-sized pieces, sprinkle with icing sugar and cinnamon and enjoy with a Greek coffee, frappe or chocolate milk!

The large pies are 16″ X 11″ and sell for $30.00 and the small pies are 11″ X 8″ and sell for $15.00. The Spiral pies come in large and small sizes and again, $30 and $15 respectively. They are made and frozen in foil pans and you may either that overnight in the fridge before baking or bake from frozen (takes longer to bake).

These phyllo pies are great for entertaining, serve as part of a light lunch or dinner with a salad or soup and they always go over well at parties (they are the first to go).

Orders may be placed my emailing me at truenorth67 AT gmail.com, pick-up only (for now). Cash and paypal are accepted (firm).

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

This dessert pairs bananas and chocolate along with a standard semolina custard cream, similar to what’s found in Bougatsa. Last week I made phyllo cups and this week it’s phyllo bundles – look like beggar’s purses. The recipe begins by making the custard and once it cools I add some coarely mashed bananas then form the bundles around the custard and bake until just golden.

The time it takes for the phyllo bundles to become golden in the oven gives me just enough time to make a chocolate sauce with some cinnamon notes to finish this easy and economical dessert. Dust with some icing sugar and drizzle some chocolate sauce over each portion.

Banana Cream Custard Phyllo Bundles

(makes 9)

Banana Cream Filling

4 ripe bananas coarsely mashed

1 stick of unsalted butter

1/2 cup of fine semolina flour

1/4 cup sugar

splash of vanilla extract

1 1/2 cups warm milk

Phyllo Bundles

4 sheets of phyllo pastry (thawed overnight in your fridge)

1/2 stick of unsalted butter

sugar

1/2 cup ground almonds

1 muffin tin

Chocolate Sauce

1/2 cup of chocolate pieces (70% semi-sweet chocolate)

pinch of salt

1 cup heavy cream

1/2 tsp. ground cinnamon

icing sugar for garnish

1. In a deep pot over medium heat, heat 2 Tbsp. of  butter and then add the semolina, sugar and vanilla extract. Cook, stirring for a couple of minutes until the butter’s absorbed and the semolina is golden but not browned.
2. While whisking, add the warm milk in a steady stream until absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Remove from the heat, transfer to a bowl and allow to cool then mix in the mashed banana, reserve.
3. Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with remaining three sheets of phyllo then cut into nine squares (approx. 5″ X 5″).  Pre-heat your oven to 325F (middle rack position).
4. Carefully transfer each square to a muffin mould and with a spoon, place equal amounts of the banana custard into the center of each square and lift the phyllo corners up to the center and twist to close, forming a purse shape with a ruffled top. Brush the tops with any remaining butter and bake for 15-20 minutes or until just golden.
5. In the meantime, place the chocolate chunks, pinch of salt in a medium bow. Now add your cream and cinnamon to a small pot and bring to just scalding over medium heat. Pour the cream over the chocolate and allow the chocolate to melt for a minute then whisk until chocolate has melted into a velvety sauce.
6. When your phyllo bundles are golden and flaky, remove from the oven and allow to cool for five minutes before serving.

*Try making some savory Tyropitakia (Feta cheese phyllo triangles) if you have leftover phyllo

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

This dessert is inspired by the Lemon Phyllo Tarts I had last year when I visited Toronto’s Malena to check out their new Spring Menu. The tarts arrived as part of a trio of desserts that were kissed by the Mediterranean spirit and influences of Italy and Greece. These tarts are simply some phyllo pastry placed into a muffin tin (baked) then filled with a lemon curd and finished with a meringue. Lemon Meringue Pie in phyllo.

As a Greek, we always have commercial phyllo in the freezer and all one has to do is thaw it overnight in your fridge before using. The idea to try my hand at lemon meringue phyllo tarts came to me on New Year’s Eve, upon seeing that we had lots of leftover sweets and thinking that another big dessert production was unnecessary. One could make as much or as little as they want (2 to 12), they are easy to make and just three movements to the recipe.

baked phyllo cups

With the phyllo thawing in the fridge, the first step would be to make a lemon filling: I go to trusted sources and Paula’s recipe for lemon curd at Dragon’s Kitchen was easy, delicious and perfect for these lemon phyllo tarts. The pyllo cups and lemon curd can be made a day or two before and the meringue can be whipped the day of serving.

These tarts were refreshing with just enough lemon to pucker your mouth yet balanced with sweetness. Texture-wise you have the creamy lemon curd juxtaposed with the crunch of the phyllo pastry and then there’s the light bruleed meringue on top that rounds out the flavours with a hint of burnt flavour.

Commercial phyllo is available at Greek, Middle-eastern shops and now found at most supermarkets, the lemon curd is something easily made in your kitchen and lemons are in season – don’t used that bottled stuff! The meringues can be finished with a kitchen torch or using the broiler feature of your oven. A delicious, light dessert option that kids and adults alike with adore.

Lemon Meringue Phyllo Tarts

For the Lemon Curd

6 egg yolks
2/3 cup sugar
Pinch of salt
1/3 cup of fresh lemon juice
Splash of Limoncello (optional)
Zest of 1/2 of lemon
6 tablespoons unsalted butter, cold & cut into cubes

For the Phyllo Cups

4 sheets of phyllo pastry (thawed overnight in your fridge)

1/2 stick melted butter

sugar

1/2 cup ground almonds

1 muffin tin

For the Meringue

4-5 large egg whites

1/4 cup icing sugar

3/4 tsp. cream of tartar

1. Prepare an ice water bath for the finished curd and set aside. Add an inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar until smooth. Whisk in salt, lemon juice, Limoncello and lemon zest. Add the cold butter cubes. Place bowl over the pan of simmering water and cook, whisking frequently until the butter is incorporated and the curd is thick; about 15 minutes.
2. Transfer the bowl to the ice water bath and leave it to cool, stirring occasionally. Place a piece of plastic wrap directly on the surface of the cooled lemon curd and transfer the bowl to the refrigerator until it’s completely cold (about 4 hours or overnight).
3. Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with the next two sheets of phyllo and simply brush the fourth sheet with butter.
4. Now measure and cut the phyllo into 4″ x 4″ squares and press each into the muffin moulds and bake on the center rack for 10-12 minutes or just until golden. Allow to cool for 5 minutes then remove the phyllo cups from the pan.
5. Carefully separate your egg whites and place in a clean bowl and add the icing sugar and cream of tartar and whisk until dissolved then beat with an electric mixer until still peaks have formed.
6. Take the lemon curd out of your fridge and spoon equal amounts into each phyllo cup then either place the meringue in a piping bag and top each tart or simply spoon it on top.
7. Use a kitchen torch to brulee your meringues or place the phyllo tarts on a baking tray and place on the middle rack and broil until just browned. Serve immediately or place in the fridge until ready to serve then return to room temperature before serving.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

I made my Cranberry sauce with sugar, whole cloves and simmered them until the cranberries popped and the sugars and started to thicken with the pectin in the berries. I then spiked the cranberry sauce with a sweet fortified Greek  wine called Mavrodaphne and finished it with some orange zest and a good squeeze of orange juice. Crostini gets smeared with roasted garlic, baked Brie gets topped with warm cranberry sauce then Brie and cranberry sauce top the garlic and bread. Slip in the mouth and hum with delight then wash down with your favourite sparkling wine.

Baked Brie With Roasted Garlic & Cranberry-Mavrodaphne Sauce

Cranberry-Mavrodaphne Sauce

1- 340gr. package of fresh or frozen cranberries

1 cup of sugar

1 cup of water

3-whole cloves

1/4 cup Mavrodaphne wine (or other fortified red wine)

zest and juice of 1/2 orange

1 round of Brie cheese

some extra-virgin olive oil

splash of sparkling wine

1 head garlic

1. In a small pot, add your water, sugar, cloves and Mavrodaphne and bring up to a boil over medium heat. Now gently drop in the cranberries and return to a boil then simmer for 15 minutes stirring occasionally. Take off the heat and add the orange zest and juice and allow to cool.
2. Pre-heat your oven to 300F and slice a baguette into thin slices and brush both sides with olive oil and place on a baking tray. Now take a hold head of garlic and slice off enough of the top to just expose the garlic cloves and place in some foil, drizzle with olive oil and tightly close the foil around the garlic. Place the Crostinis and garlic in the oven and bake the bread until just toasted and the garlic for about 30 minutes.
3. In the meantime, unwrap your Brie and if it came in a wooden container you may bake it in that or use a Brie baking vessel with a lid. Drizzle the brie with olive oil and some sparkling wine and place the cover on and slip into your oven for 20 minutes.
4. Arrange your Crostini on a platter and carefully squeeze the roasted garlic beside the bread. Place the baked Brie on the platter and pour some cranberry sauce on the baked Brie.
5. Smear roasted garlic on the Crostini then place some hot Brie and cranberry sauce on top and enjoy! Serve with a Domaine Tselepos Amalia Brut Sparkling White.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.