Introduction to Amigthalota

Question. What are 'Amigthalota'?
Answer. Amigthalota (Αμυγδαλωτά) are Greek-style gluten-free almond cookies.


Gluten-free Greek almond cookies

Demo

What you will learn from this lesson

  • Proper procedure for making Greek almond cookies.
  • Proper consistency of batter.

 

More info on mixing methods or techniques used in french pastry

 

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

What is your cost of making Greek Almond cookies

If you would like to know what your cost is to making Greek almond cookies please follow this link.

 

Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect Greek almond cookies every time.

 

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Introduction to Greek easter cookies (koulouria pashalina)

Question. What are Greek easter cookies (koulouria pashalina)?
Answer. Koulouria pashalina are cookies traditionally made every year during Greek Easter holidays. Due to this batter consistency, they are shaped by hand, and glazed with egg wash prior to being baked. They are commonly eaten with coffee in the morning or afternoon usually after Easter fasting (traditionally fasting for 40 days).


Koulouria pashalina, how to make these Greek cookies

Demo

What you will learn from this lesson

  • Proper technique for mixing ingredients
  • Meringue consistency; stiff peak
  • Creaming butter

 NOTES

It took us about 6 trials to perfect this recipe. Trial #5 is shown in the video (members only), and the recipe shows trial #6. There might be one more trial, trail#7, to perfect this cookie.

More info on mixing methods or techniques used in french pastry

 

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

 

What is your cost of making Koulouria Pashalina

If you would like to know what your cost for making koulouria pashalina please follow this link.

 

Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect koulouria pashalina every time

 

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Introduction to making Turkish delights (Greek;Loukoumia)

Question. What is Turkish delight?
Answer. Turkish delight is a sweet delicacy enjoyed by numerous countries all around the world. Turkish delight is a confection resembling a relatively stiff gel made of water, sugar and starch. The Turkish name 'lokum' is derived from the Arabic language. They are mostly flavored with rosewater or mastic 'crystals' (Greek: Μαστίχα) among others. Mastic (a sticky substance discharged by some trees) is a resin obtained from the mastic tree.

In Greece it is traditionally served to guests as a dessert accompanied by coffee. The Greek island of Syros is known for one of the most popular and best loukoumia.



 

 Greek delights, loukoumia, how to make

Turkish delight demos

Technique #1

Technique #2

NOTES

We have shown you 2 techniques on how to make Turkish delight, but only one of them had a perfect end product. Can you tell which one?

Why our recipe works

Although this recipe consists of a few ingredients, the proportions of each ingredient is of extreme importance to the success of the final product. Another major role to the success of the final product is the cooking temperature. There are a lot of recipes using cream of tartar, and/or lemon juice, and/or glucose or corn syrup, but we have simplified this to just one ingredient.

We have done this confection numerous times in order to come up with our final recipe. A lot of videos on the internet show you how to make Turkish delights, and they do look like successful recipes. However, the success of the recipe is not known immediately, but at least after a few hours or even better the next day. All is explained in our video (members only).

The mixture should never be under-cooked or overcooked. Under-cooking results in improper texture, while over-cooking may result in sugar crystallization. 

There are various ingredients that will allow you to control or prevent sugar crystallization. Some of these ingredients are glucose, corn syrup, lemon juice or vinegar and cream of tartar. We used only one ingredient (not listed here), and it works exactly the same way. You can use one or more of the ingredients listed here to successfully prevent sugar crystallization.

The type of pot used is vital to the end product. 

We have tried numerous techniques on this recipe.

Our testing included;

  • cooking 1/3 the water with the sugar to a certain temperature, and then combining the hot mixture to the cornstarch mixture.
  • cooking 1/2 the water with the sugar to a certain temperature, and then combining the hot mixture to the cornstarch mixture.
  • We began cooking both the sugar mixture and the cornstarch mixture at the same time.
  • We began cooking the cornstarch mixture only when the sugar mixture has reached a certain temperature close to the final temperature, etc.

Each method resulted in different results, all having to do with water evaporation.

The recipe has been perfected and is shown in our final video.

 

More info on mixing methods or techniques used in french pastry

 

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

What is your cost of making Greek delights (loukoumia)

If you would like to know what your cost is to making (Turkish delights) loukoumia please follow this link.

 

Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect Greek delights (loukoumia) every time

 

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Introduction to Galaktobouriko

Question. What is galaktobouriko?
Answer. Galaktobouriko is a traditional Greek custard dessert made with phyllo dough and is flavored with zest of fruit. It may be made in a pan, or rolled into individual pieces, just like tiropitakia. Its name is derived from the words gala  (greek for milk) and burek (in Turkish) which means pie.


DEMO

Ways of making Galaktobouriko

Galaktobouriko training video
Bougatsa

The are various ways you can make Galaktobouriko. One of them is shown above. This is called Bougatsa. It consists of less custard than the regular Galaktobouriko and is not very syrupy. Icing sugar is sprinkled on top. Galaktobouriko can be made in a small pan (6 pieces) or in individual size pieces, as shown below.

Galaktobouriko in a panGalaktobouriko in a pan

Galaktobouriko individual size pieces
Galaktobouriko individual size pieces

 

Recipe instructions

  • First, prepare the syrup.
    • Pour the sugar and the water into a pot.
    • Add the flavorings and lemon juice (to prevent sugar crystallization).
    • Bring to a boil and allow to simmer for 1 minute. Allow to cool.
  • Next, prepare the pan
    • Apply melted butter to the bottom of the pan.
    • Place first phyllo dough in the pan and brush with butter.
    • Repeat 6 times.
    • When done set aside.
  • Next, prepare the custard.
    • Heat the milk with the sugar.
    • Temper the egg yolk mixture.
    • Add the dry ingredients and simmer until thickened.
  • Once semolina mixture is thickened, pour into the pan.
  • Fold the edges of each phyllo dough layer over the top of the custard. Brush with butter.
  • Repeat for all 6 layers.
  • Neatly tuck in the edges all around.
  • Cut top layers of phyllo dough into desired size pieces.
  • Add remaining butter, if any.
  • Bake at 180deg. C (350deg, F) until nicely colored.
  • Once done, immediately pour the cold syrup on top.
  • Alowl Galaktobouriko to cool.

More info on mixing methods or techniques used in french pastry

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

 

What is your cost of making Galaktobouriko

If you would like to know what your cost is to making Galaktobouriko please follow this link.

 

Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect Galaktobouriko every time

 

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Free pastry training videos

Pastry training course outline

Units of measure

Brix / Baumé conversion table

Pastry name translations

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Introduction to fondant for eclairs

Question. What is fondant?
Answer. Fondant is a soft icing you use to decorate eclairs and mille feuilles. Other similar soft icing is rolled fondant. There are many types of glazes you can use for eclairs, like chocolate  or chocolate ganache, simple icing using icing sugar and milk, among others. We used a cooked sugar syrup to achieve our glaze. Whatever glaze you use, it must be neither too thick nor too thin.


making fondant for eclair

Demo

What you will learn from this lesson

  • How to cook sugar to desired temperature
  • How to make fondant for eclairs or mille feuilles desserts

 

More info on mixing methods or techniques used in french pastry

 

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

In this lesson you will be introduced to the following terminologies;

  • fondant
  • cooked sugar syrup

What is your cost of making Fondant for eclairs

If you would like to know what your cost is to making fondant for eclairs please follow this link.

 

Please follow this link in order to view our recipe and step-by-step video instructions on how to make the perfect fondant for eclair every time

 

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Free pastry training videos

Pastry training course outline

Units of measure

Brix / Baumé conversion table

Pastry name translations

Pastry terminology

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