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2 tea cups flour
½ cup sugar tea
¾ cup black raisins (2 cups approx)
½ tsp salt
2 Vanilla papers
4 teaspoons baking powder

Sift the flour and mix with the powder, salt and vanilla.
Wash the raisins and wipe. Combine the flour into soup cup, add the raisins, sugar and water and stir until Pict. Hit it a little longer to make a paste and leave little time to rest. Put the pan good oil or fat to burn, take spoonfuls of the batter and pour into the pan. Having fried on one side, flip with 2 forks apart and golden color after taking them off, place them on a platter and sprinkle with plenty icing sugar and cinnamon.



4 cups flour
2 cups sugar
1 small cup vitamin butter
1 cup black raisins
3 eggs
2 teaspoons baking powder
2 tablespoons orange zest

Clean the raisins, wash, wipe the well and sprinkle with flour.
Sift the flour and mix with the powder. Vitamin Beat in bowl becomes white. Stir in the sugar, egg yolks and orange zest and continue beating. Pour half the flour and raisins and you start to add the whisked egg meringue. Mix in the remaining flour and knead to make a dough stiff. Knead small round balls, placed in a buttered sheet and bake in the oven for 15 minutes.


Ingredients for 6 people
½ pound of phyllo
1 teacup olive oil
½ pound of black zante raisins
1 tea cup walnuts chontrokopanismena
1 cup honey tea
1 teacup sugar
5-6 tablespoons roasted sesame
1 teaspoon cinnamon
3-4 cloves crushed
1 tablespoon butter milk

For the syrup
3 teacups sugar
2 teacups water
1 cinnamon stick

In a large bowl mix the raisins with nuts, honey, sugar, cinnamon, sesame seeds and cloves. Lubricate with special brush lightly oil a round fireproof dish and lay four leaves, which you also lubricate. Put one thin layer of the mixture with raisins and cover you with 3 to 4 leaves greasy. Repeat with the filling and finish with 3 cards.
Scratching with a sharp knife baklava, pour the buttermilk and bake in preheated oven to 180 C for 45-50.
Prepare the syrup in between. Boil all the ingredients together and leave to cool completely. When you take the baklava from the oven, pour in while they are still hot with syrup and leave to cool completely before removing from the pan and serve.



3 tea cups flour
1 cup butter
1 ½ cup sugar
1 ½ cup black raisins
½ cup coarsely chopped walnuts
½ cup lukewarm milk
4 eggs
3 teaspoons baking powder
Vanilla 2 papers

Clean, wash raisins, wipe well and sprinkle with a little flour.
Sift the flour and mix with the powder and vanilla.
Beat the vitamin becomes white well. Stir in the sugar and the egg yolks and continue beating. Pour the milk and then the flour and beaten egg meringue. Stir in raisins and walnuts, stir gently, pour the mixture into a buttered mold and bake ¾ - 1 hour.



For the pie
1 cup oil
1 cup honey
1flytzani water
1 cup walnuts chontrokopanismena
½ cup black raisins
1 kout.tsagiou cinnamon
2 cups self-rising flour of

For the syrup
1 ½ cup honey
1 cup water

Put all the ingredients for the pie, except the flour in a saucepan. When boil, add little by little the flour, stirring constantly. When the mixture become a soft dough, transfer to a greased rectangular pan aluminum.
Bake the cake in a preheated oven to 180 C for 45peripou.
Allow the cake to cool and cool and scratching into lozenges.
Boil all ingredients for the syrup for about 10 minutes and pour over the cake.