Dough

strong bread flour or '00' flour (about 800 grams) • fine semolina (about 200 grams) • dry yeast • salt • sugar • olive oil • warm water (about 650 ml)

lukewarm water (about 180 ml) • olive oil (about 60 ml) • salt • baking soda • all-purpose flour (as much as needed) • black pepper

phyllo dough • butter • sweetened condensed milk (about 1 1/4 cups or 300 ml) • water (600 ml) • vanilla extract or 3 1/2 oz (100 grams) cocoa powder or 2 tablespoons chocolate hazelnut spread, or • You can also leave it plain if you prefer

phyllo dough • sweetened condensed milk • unsalted butter • Powdered sugar and cinnamon

milk (1.5 liters) • fine semolina (200 grams) • Zest of 1 lemon • sugar (200 grams) • salt • unsalted butter (about 28 grams) • egg • phyllo dough (450 grams) • melted unsalted butter (150 grams) • Powdered sugar & cinnamon for dusting

phyllo dough (about 1.1 lbs or 500 grams) • fine semolina (about 225 grams) • sugar (about 200 grams) • (Use any sugar you like; I usually use half for even less sweetness) • whole milk (about 1.3 liters) • unsalted butter • medium eggs or 2 large eggs • vanilla extract or 2 packets vanilla sugar • Zest of 1 lemon or 1 large orange (I use lemon in the custard and orange in the syrup) • melted unsalted butter (about 150 grams) for brushing the phyllo • white sugar (about 300 grams; you can use half white and half brown or coconut sugar) • water (about 250 grams) •

phyllo dough • fine semolina (about 160 grams) • milk (1 liter) • unsalted butter (divided; about 60 grams) • sugar (about 200 grams) • eggs • vanilla sugar or 2 teaspoons vanilla extract • sugar (about 300 grams) • water (about 240 ml)

sugar (about 700 grams) • water (about 500 grams) • orange juice (about 300 grams) • phyllo dough (about 450 grams) • whole oranges • Zest from 3 oranges • sugar (about 250 grams) • vegetable oil (about 250 grams) • milk (about 250 grams) • baking powder • baking soda • vanilla sugar or 2 teaspoons vanilla extract •

phyllo dough for desserts (about 500 grams) • sugar • goat’s milk or cow’s milk (about 1.9 liters) • fine semolina • cornstarch • vanilla extract • Zest of 1 lemon • unsalted butter, melted (about 200 grams, for brushing the phyllo) • sugar (about 700 grams) • water (about 360 ml) • Juice of 1 lemon • thyme honey

phyllo dough • –9 oz (200–250 grams) unsalted butter (use olive oil for a vegan version) • coarsely chopped walnuts (or blanched almonds) • coarsely chopped pistachios (optional) • almond flour • plain dry breadcrumbs • ground cinnamon • ground nutmeg • vanilla sugar or 2 teaspoons vanilla extract • sugar (granulated or brown) • orange, zested (or a few drops orange extract) – I prefer 2–3 tangerines • sugar •

sugar (200 grams) • olive oil (180 ml) • eggs • Zest of 1 orange • Juice of 1 orange • vanilla sugar or 2 teaspoons vanilla extract • baking powder • About 4 cups all-purpose flour (480 grams) • Jam of your choice • small pears • Cinnamon • extra jam •

phyllo dough • butter • milk (about 1,200 ml) • salt • large eggs • cornstarch • Black pepper • feta cheese (about 250 grams) • yellow cheese, shredded (about 250 grams; I like to use half cheddar for color and flavor) • butter • Sunflower oil,

phyllo dough • melted clarified butter (about 500 grams) • walnuts (about 500 grams) • almonds (about 500 grams) • ground cinnamon • ground cloves • water (about 1200 ml) • sugar (about 1200 grams) • honey (about 300 grams) • orange, halved (optional) • cinnamon sticks • whole cloves •

raw almonds (200 grams) • raw pistachios (200 grams) • vanilla sugar with lemon (or 1 teaspoon vanilla extract plus zest of 1 lemon) • phyllo dough • unsalted butter, melted (250 grams) • water (200 grams) • sugar (250 grams) • Peel from 1/2 lemon • lemon juice • Whole cloves for garnish

phyllo dough for desserts • melted butter • milk (2 liters) • sugar (about 400 grams) • eggs • coarse semolina (about 170 grams) and a little fine semolina • butter • Peel from 1 lemon • vanilla extract • water (about 360 ml) • sugar (about 300 grams) • Juice from 1/2 lemon •

spinach (1 kg) (I used frozen spinach, thawed and well-drained) • plain yogurt (about 400 grams) • whole milk (about 400 grams) • green onions, finely chopped • leek (optional), white part only, finely chopped • dill, finely chopped • fine semolina (about 300 grams) • unsalted butter, melted (about 100 grams) • feta cheese, crumbled (about 200 grams) • ricotta cheese, crumbled (about 150 grams) • Salt and pepper

phyllo dough • whole milk (1 liter) • heavy cream (8.8 oz or 250 grams) • salt • sugar (10-10.5 oz or 280-300 grams) • unsalted butter • large eggs • vanilla bean • Grated orange or lemon zest • fine semolina (5.3 oz or 150 grams) • coarse semolina (3.5 oz or 100 grams) • water •

phyllo dough • sweetened condensed milk • (use the condensed milk can to measure) water • unsalted butter • Powdered sugar and cinnamon, optional

phyllo dough • butter, melted • milk (550 ml) • eggs • vanilla extract • baking powder • honey (200 grams) • Powdered sugar • Cinnamon

(about 17 cups) whole milk • eggs • (about 2 1/4 cups) fine semolina • (about 6 cups) sugar • each) unsalted butter • margarine (such as unsalted baking margarine) • vanilla sugar or 5 teaspoons vanilla extract • lemon, zest only (use an unwaxed lemon) • phyllo dough • (about 4 1/4 cups) sugar • (about 2 cups) water • cinnamon sticks •

sugar (1 kg) • water (400 g) • glucose (20 g) • cinnamon stick • Peel from 1 orange • honey • milk (1 liter) or 2 cups milk (500 g) & 2 cups heavy cream (500 g, 35%) • sugar (140 g) • eggs • fine semolina (140 g) • Zest from 1 orange • vanilla pods or 2 teaspoons vanilla extract •

phyllo dough • melted butter (about 600 grams) • chopped walnuts (about 1 kilogram) • dark brown sugar (about 150 grams) • ground cinnamon • ground cloves • sugar (about 1.8 kilograms) • water (about 1.5 liters) • orange, cut in half • cinnamon sticks • whole cloves • honey (about 150 grams) •

fresh phyllo dough • sugar (about 100 grams) • walnuts (450-600 grams) • cinnamon • ground cloves • nutmeg • butter (about 300 grams), for brushing the phyllo • Whole cloves (optional), for garnish • water (250 grams) • sugar (200 grams) • whole cloves • orange peel •

milk (1 liter) • sugar (300 grams) • fine semolina (250 grams) • eggs • unsalted butter, plus more for brushing (about 45 grams) • vanilla extract • Orange zest • phyllo dough (500 grams) • unsalted butter, melted, for brushing the phyllo (150 grams) • sugar (400 grams) • water (600 ml) • Lemon peels •

phyllo dough for desserts • unsalted butter (about 250 grams) • whole milk (500 ml) • heavy cream (35%) (500 ml) • eggs • sugar (about 200 grams) • fine semolina (about 200 grams) • vanilla extract • salt • unsalted butter (about 100 grams) • water (400 ml) • sugar (about 500 grams) •

sugar (800 grams) • water (450 grams) • cinnamon stick • Peel from 1 lemon • honey (75 grams) • eggs • sugar (200 grams) • heavy cream (500 grams) • whole milk (500 grams) • salt • vanilla extract • fine semolina (170 grams) •

milk (1 liter) • eggs • fine semolina • sugar • vanilla extract • lemon zest • butter • phyllo dough (about 450 grams) • Melted butter for brushing the phyllo • sugar (about 600 grams) • water (about 475 ml) • Peel from 1 lemon

walnuts (about 700 grams) • sesame seeds • plain dry breadcrumbs (about 75 grams) • ground cinnamon • ground cloves • sugar (about 65 grams) • phyllo dough (about 1 kilogram) • Butter for brushing the phyllo sheets (do not use margarine) • sugar (about 1 kilogram) • water (about 950 ml) • Juice of 1/2 lemon • Juice of 1/2 orange •

phyllo dough • milk (about 1300 ml) • eggs • sugar (about 300 grams) • melted unsalted butter or margarine • fine semolina (about 300 grams) • vanilla extract or 3 teaspoons vanilla extract

thin phyllo dough • whole milk (1350 ml) • eggs • sugar (use the same cup to measure everything) • heaping tablespoons good-quality butter • About 7 oz butter (200 grams) for brushing the phyllo • fine semolina • vanilla bean • Zest from a fresh, unwaxed lemon • sugar • water • Juice of 1/2 lemon •