Pasta Flora is a dessert my mother used to make quite often and she usually used whatever homemade jams she had.
Pastries-pies-tarts-crumbles
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Eliopita, Elioti or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Diples (pronounced diip-LESS), which means folded, is another traditional Christmas sweet pastry, made in many parts of Greece especially in the Peloponnese. These are the desserts they serve at weddings, christenings, engagements etc. but are also very popular during Christmas.
Pischies is a Cypriot traditional fried pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.
Bourekia me kima is a type of fried or baked pastry made with flaky homemade phyllo and filled with cooked minced meat.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.
Kotopita is an easy chicken pie and when made with puff pastry it is even easier. In the chicken filling I add some vegetables which are bound together with a bechamel sauce.
Shiamishi, are one of the best panigyria treats in Cyprus. These are made with homemade phyllo filled with an aromatic sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.