Greek Milk Pie – Galatopita & Greek Rose-Shaped Pastry with Honey | Baking With Akis | Episode 6

Subscribe: http://bit.ly/akispetretzikiseng

Watch all episodes of Baking With Akis: https://bit.ly/BakingWithAkis

🍰Baking With Akis: When baking becomes art and enjoyment!

Akis Petretzikis welcomes you to “Baking With Akis”, an original cooking show full of flavor! In each episode, the renowned Greek chef creates two delicious recipes that blend Greek and Mediterranean tradition with modern culinary artistry. From fluffy cakes and sweet treats to syrupy desserts and traditional breads, Akis guides you step by step, sharing secrets and tips that will transform your cooking into an experience. Discover the art of baking through authentic flavors in a journey that will fill your kitchen with aromas and tastes.

In Episode 6 , Akis Petretzikis prepares two traditional Greek desserts straight from the heart of the countryside!
-Greek Milk Pie (Galatopita)
A rustic, comforting dessert made with semolina and milk, baked to golden perfection. No phyllo needed — just simple, creamy goodness.
-Greek Rose-Shaped Pastry with Honey (Diples Triantafylla)
Crispy fried pastry shaped like roses, dipped in aromatic honey syrup and topped with cinnamon and nuts. A festive and eye-catching treat!

Join Akis Petretzikis as he walks you through these two comforting and flavorful recipes, sharing all his tips for perfect results every time.

“Bake, Taste, Enjoy!”

📌 Get the full recipes here:
Galatopita: https://akispetretzikis.com/en/recipe/1936/galatopita
Diples Triantafylla: https://akispetretzikis.com/en/recipe/8019/diples-triantafylla

—————————————————————————————————-
Credits:
Presented by Chef: Akis Petretzikis
Directed by: Pavlos Kerasidis
Director of Photography: Pavlos Kerasidis
Production Organization: Diamantis Arakas
Program Manager: Mary-Rose Andrianopoulou
Sous Chefs: Lambros Karapatsias, Markos Papakostantinou, Anna Maria Mitropoulou
Featured Partners: Marianthi Manoli, Eleni Kallianioti, Giannis Borobokas, Tatiana Serefa, Natalia Kallinteri
Production Assistant: Christos Aloupis
Camera Operators: Lina Stamati, Petros Katsorchis, Pavlos Kerasidis
Sound Engineer: Thanasis Choutos
Editing: Anastasios Amarantidis, Pavlos Kerasidis
Electrician: Christos Aloupis
Technical Support: Pavlos Kerasidis
Graphic Designer: Anastasios Amarantidis
Music Supervisor(s): Pavlos Kerasidis, Anastasios Amarantidis
Audio Post-Production (Sound Engineering & Mixing): Petros Katsorchis
Color Grading: Petros Katsorchis
Production Execution: Akis Petretzikis Ltd.
—————————————————————————————————————

📲 Follow Akis for daily cooking inspiration and tips:
Official website: https://akispetretzikis.com/en
Facebook Page: https://www.facebook.com/akispetretzikisofficialpage/
Twitter: https://twitter.com/a_petretzikis?lang=en
Instagram: https://www.instagram.com/akis_petretzikis/
TikTok: https://www.tiktok.com/@akis_petretzikis
Pinterest: https://www.pinterest.com/akispetretzikis/

#BakingWithAkis #Galatopita #Diples #GreekDesserts #AkisPetretzikis #TraditionalGreekRecipes

[Music] hello guys and welcome to Baking with AIS Today we are celebrating Greek cuisine with two iconic desserts that are simply unique First we will whip up a creamy and comforting Greek milk pie called Galatopita A dessert that’s easy to make and elegant at the same time Then we will prepare deepless delicate rose shaped pastries drenched in honey and sprinkled with cinnamon and nuts So let’s get started [Music] Our first recipe is a classic Greek dessert that feels like a warm hug Milk pie or galatopita It’s essentially a velvety custard enriched with seimolina and topped with caramelized sugar The perfect treat for any occasion from a family gathering to a cozy night at home Let’s see the ingredients Greek milk pie galattopita Ingredients: 1,120 g whole milk 200 g granulated sugar 90 g fine seimolina plus extra for the baking dish 30 g cornstarch three eggs one teaspoon vanilla extract the zest of one lemon a pinch of salt 90 g butter plus extra for the baking dish For the coating two tablespoons water one egg two tablespoons granulated sugar To serve granulated sugar honey cinnamon mint leaves and let’s begin Actually the recipe is quite easy We have to prepare a Greek custard I will show you how And the only thing that we have to do is to boil our cream Now I have some sugar here I will put in a pot along with the milk And at this point please do not stir because actually the sugar will protect the milk from get burn because it is a film of sugar at the bottom of the pot So protecting the milk of burning Now I have another bowl with seimolina here And I will add the corn starch and three eggs Probably you never saw something like this before It’s a very unique asset we’re making in grease and it’s working every single time Now the eggs are in and I will add a pinch of salt and the zest of one lemon Perfect Now take a whisk and whisk very well the mixture How we will prepare our custard From the moment that the milk starts to boil we will add gradually the hot milk into the mixture of semolina here And then we will put again the whole mixer into the bowl until it boils again Very easy process You have to follow exactly my instructions and everything will be perfect Now as soon as the milk mixture starts to boil take a ladle and I will turn off my heat and gradually add the hot milk into the mixer of the eggs and semolina mix and add some more And this way we will prevent the eggs for over cooking and becoming scrambled eggs Now a little bit more hot milk in Whisk some more Whisk some more And I think that I’m ready to transfer everything into the pot Easy it’s easy Now take this one at the back Turn on again the heat and start whisking until the mixture become thicker and actually it has the texture of a cream Now as soon as I see some bubbles the bubbles are here The cream is ready Oh my god look at this texture It’s actually amazing Take off the heat And now it’s time to add two more ingredients Some vanilla extract and a little bit of butter The butter will keep a soft texture to our custard And we want to add the butter at the very end while the custard is off the heat Now whisk very well And look at this Sexy tasty milky with vane Everything is perfect here Can you see that this is the perfect custard But we didn’t finish yet because we will cook the whole thing inside the oven I have a baking dish here that I already buttered and dusted with seimolina And guess what i will transfer my custard inside the ola Look at this [Music] [Music] Spread it evenly And before we going to bake this bad boy to the oven we are going to prepare a speedy coating Here I have some sugar I will add some water and one egg Mixy mix And this way we will create somehow the crust of creme brulee to our galatopita It will not be the same but it will give you this texture Now mixy mix over and and spread easy only to the top Voila It’s ready for the oven My oven is preheated to 180° C and we will bake for about 45 minutes In 45 minutes our galattopita will be ready My milk pie galatopita is ready Let it cool on the side for about half an hour And then you can cut any piece you like Triangle or square What do you want square Triangle Triangle It’s I think it’s better and more easy to cut it So take a knife I will cut into eight pieces but big ones And this is my galatopta Do you have any preferences i think this is the perfect bite Look at this Can you see that it’s something irresistible It is a dessert that is very light You can eat up to three four pieces But if you add some sugar on top cather sugar for the crunchiness some honey for the taste [Music] and some cinnamon for spiciness Probably you will stay just in one piece Please try to make this recipe It will be 100% successful for everybody [Music] Next we are crafting a dessert as stunning as it gets The placeless These crispy rose shaped pastries are fried until golden and then soaked in aromatic honey syrup A true showstopper that’s perfect for any celebrations or as a sweet indulgence anytime Let’s look at the ingredients Greek rose shaped pasty with honey dipless Ingredients for the dough 400 g allpurpose flour For eggs 1 tbsp olive oil one pinch of salt 1 tbsp granulated sugar For the syrup 800 g water 800 g granulated sugar two cinnamon sticks the peel from half a lemon 50 g of honey To assemble 400 gram seed oil To serve honey coarsely chopped walnuts and cinnamon We have a syrupy dessert so we have to prepare first the syrup I have a pot here I will add my sugar my water and let’s give some flavor to this syrup with cinnamon stick the rind of half lemon Yeah And a little bit of honey [Music] Turn on the heat And when the sugar dissolves the syrup is ready Now let’s go for the pastry Actually the pastry for zipless is almost the same with the pastry for fresh pasta So the ingredients are quite simple We want flour We want eggs into the mixer 1 2 3 [Music] 4 a little bit of sugar and a good pinch of salt and just a little bit of extra virgin Greek olive oil Now the pasta dough is quite similar except the sugar Okay So now please be patient for about 3 to 4 minutes With a hook attachment beat the mixer until it become firm and nice and my dough is ready Of course if you don’t have mixer you can do the whole process with your hands Just knead the mixture for about three to four minutes but always with the mixer it’s easier So I will leave that on the side And now we have eggs Eggs are not like water They need time to absorb all the flour So we need to rest the the dough for at least 1 hour into the fridge exactly as the pasta dough Now wrap with a clean film Put it in the fridge for 1 hour [Music] And my syrup is ready as well I will set it aside to cool down And after 1 hour we will carry on the whole process After an hour my dough is ready And look at that Leave some time to work on the pastry because as you can see now it is so nice so elastic and we can easily roll out Now here I have and I will show you what I’m about to do I will take my rolling pin and roll out the dough If you think that uh the dough is quite sticky maybe some flour can help you to roll out But if you think that you can manage to do it without flour please carry on this way As you can see it is not so hard I’m just rolling out this way I want to make a nice thin sheet I’m almost there Just a little bit more And this is a nice process to make with your children They will love it Always when you have pastries like this one the kids get crazy They want to roll out And now you have to ask yourselves if you want to make thin or thick the dless There is nothing wrong and nothing right with this decision You can do whatever you want For me this is a good thickness Maybe I will make it a little bit thinner Yes Easy And what I’m about to do I will cut here take it out because I want to make it look even perfect I will take off this And I want one two three One two three Easy It’s easy Now cut all four sides in the middle Take another one and put on top Press a little bit to the middle Take another one and again put on top this way Okay now the first one is ready I will carry on with the next one [Music] And if you think that it will not stick together you can use some water Just a little bit to the middle Just a drop Take the other piece and put it this way And take another piece and put it this way Easy It’s easy Right Now take the place and with a spoon put it in the hot oil and with a spoon press a little bit the middle to stick together The first one is ready and the second one is ready as well I will press a little bit with my teaspoon here and this way I will make sure that they will stick together Now as you can see here I have my pan As you can see immediately they start to deep frying This is exactly what we want becoming like roses and we want to cook them through So give them some time Don’t try to cook them very fast because it’s a dough We want to become crispy sexy and nice And next to my deepless my syrup is patiently waiting because it want to dig this deepless inside the syrup Oh my god Lovely What do you think it is amazing It is lovely What do you think they are ready Not yet Just a little bit more We want a nice golden color Beauty Can you see that this is beauty And when diplers are ready just dip them into the syrup for a few seconds and take them out The first one is ready And I will go for the second one as well The same way While it’s still hot dip it into the syrup Take it out and let it strain This is it I will carry on the same process until I finish my dough [Music] [Music] And my rose shaped diplets are ready Of course if you don’t like to make the whole process of this shape you can just uh deep fry some squares some triangles some rolls whatever you want You can deep fry any shape you like But look at this This is beautiful And if you try it you will love it Oh my god it is lovely And as you can see everybody will be impressed by your dessert It’s unbelievable Now some final touches Some walnuts on top [Music] Of course a little bit of honey And don’t be stingy Add some honey on top of the place Oh my god Lovely Look at this You don’t want to try them because they are so beautiful They are pretty They are amazing And some cinnamon on top And this is it Try this recipe and you will make it at least once per week Uh because they are quite fancy and so tasty So tasty [Music] That’s it for today’s episode of Baking with Akis We’ve made two unforgettable desserts The comforting Greek milk pie and the deliciously beautiful dipless These recipes are not only tasty but also a wonderful way to bring a little Greek tradition into your kitchen So see you next time and happy baking [Music]