Filo pastry

Greek baklava soaked in honey syrup: the sweetness seeps between the layers without fully softening them.

Crushed walnuts between the sheets of Greek baklava, their woody bitterness under the buttery crunch.

Clarified butter brushed on every sheet: it separates the layers and gives them a nutty taste.

Tiropita and spanakopita: salty, melting feta against the dry, crisp pastry.

Greek spanakopita and Turkish ıspanaklı börek: soft spinach enclosed in golden pastry.

Galaktoboureko: milk and semolina custard baked between buttered sheets, then soaked in syrup.

Semolina thickens the galaktoboureko custard, soft beneath the flaky crust.

Cinnamon mixed into Greek baklava's walnuts, a spiced warmth that scents butter and honey.

Almonds in Greek island baklava and Levantine pastries, a milky, crunchy sweetness.

Egg binds the cheese and spinach fillings of Greek pites and Turkish börek.