10 Irresistible Gluten-Free Greek Desserts to Savor Today

Overview

Greek desserts are a delightful way to experience the warm, vibrant flavors of the Mediterranean. Perfect for anyone who loves indulging in sweet treats, these gluten-free options ensure that everyone can partake in the rich variety of Greek flavors. This article features ten irresistible gluten-free Greek desserts that are easy to make at home.

Estimated prep time for most of these desserts ranges from 10 to 30 minutes, with additional chill or baking time spanning from 1 hour to overnight. The difficulty level varies but generally falls between easy and intermediate. Many of these desserts are rooted in regional Greek traditions, originating from diverse islands and mainland regions, infusing local ingredients and flavors into their composition.

The flavor profiles vary from tangy and nutty to sweet and aromatic, often featuring elements like honey, nuts, and citrus. Greeks traditionally serve these sweets after dinner, during holidays, or with coffee for a delightful afternoon treat.

10 Irresistible Gluten-Free Greek Desserts

1. Baklava

Ingredients

• 300g (10oz) gluten-free phyllo pastry
• 230g (8oz) mixed nuts (walnuts, almonds, pistachios, crushed)
• 200g (1 cup) unsalted butter, melted
• 150g (3/4 cup) sugar
• 1 tsp cinnamon
• ½ cup honey
• 200ml (1 cup) water

Step-by-Step Instructions

1. Preheat your oven to 175°C (350°F).
2. In a bowl, mix the crushed nuts, sugar, and cinnamon.
3. Brush the baking tray with melted butter and layer 10 sheets of phyllo, brushing each layer with more butter.
4. Sprinkle a layer of the nut mixture, then repeat layering phyllo and nuts until all is used.
5. Cut into diamond shapes and bake for 45-50 minutes until golden. Meanwhile, simmer honey and water to make syrup.
6. Pour the syrup over the hot baklava and let it soak before serving.

Variations & Substitutions

Swap nuts according to preference or availability; try adding spices like cardamom for a twist. For a low-sugar version, substitute sugar with a sugar replacement like erythritol.

Make Ahead, Storage & Reheating

Baklava can be made up to a week in advance and stored at room temperature, covered. Reheat gently in an oven if desired.

Nutrition (Approx.)

Calories: 250 per serving; Fat: 16g; Carbs: 22g; Protein: 3g.

2. Galaktoboureko

Ingredients

• 300g (10oz) gluten-free phyllo pastry
• 1L (4 cups) milk
• 150g (3/4 cup) sugar
• 100g (3/4 cup) semolina
• 4 eggs
• 1 tsp vanilla extract
• 200g (1 cup) unsalted butter, melted
• ½ cup honey

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F).
2. Heat milk and gradually whisk in semolina and sugar until thickened. Allow to cool.
3. In a bowl, whisk eggs and vanilla, then incorporate into the cooled custard.
4. Brush a baking pan with butter, layer 6 sheets of phyllo, and then pour in the custard.
5. Top with additional phyllo layers brushed with butter, bake for 45-50 minutes.
6. Make a syrup with honey and water, then pour over the hot dessert.

Variations & Substitutions

Using coconut milk instead of whole milk makes it dairy-free. For a nutty version, add ground almonds to the custard.

Make Ahead, Storage & Reheating

Galaktoboureko can be prepared a day in advance and stored in the fridge. Reheat in the oven for a few minutes before serving.

Nutrition (Approx.)

Calories: 300 per serving; Fat: 12g; Carbs: 40g; Protein: 6g.

3. Kourabiedes

Ingredients

• 225g (1 cup) unsalted butter, softened
• 150g (1 cup) powdered sugar
• 1 tsp vanilla extract
• 200g (2 cups) almond flour
• 100g (1 cup) gluten-free flour blend
• ½ cup chopped walnuts (optional)

Step-by-Step Instructions

1. Preheat your oven to 175°C (350°F).
2. Cream butter and sugar until light and fluffy, then mix in vanilla and nuts.
3. Gradually add flour until a dough forms. Shape into balls and place them on a baking tray.
4. Bake for 20 minutes until lightly golden. Once cool, dust with powdered sugar.

Variations & Substitutions

For a chocolate twist, add cocoa powder to the dough. For a vegan option, substitute butter with coconut oil.

Make Ahead, Storage & Reheating

These cookies can be made a few days ahead and stored in an airtight container. They maintain their freshness well.

Nutrition (Approx.)

Calories: 180 per cookie; Fat: 14g; Carbs: 10g; Protein: 2g.

4. Moustalevria

Ingredients

• 500ml (2 cups) grape must (fresh or store-bought)
• 100g (1/2 cup) cornstarch
• 75g (1/3 cup) sugar
• 2 tsp cinnamon
• Tiny pinch of salt

Step-by-Step Instructions

1. In a saucepan, mix grape must, sugar, and salt, then bring to a simmer.
2. In another bowl, dissolve cornstarch in cold water; add to the grape mixture and stir continuously until thickened.
3. Pour into molds and let cool before serving, dusted with cinnamon.

Variations & Substitutions

Add nuts or chocolate shavings for enhanced texture. Use apple juice as a substitute for grape must if needed.

Make Ahead, Storage & Reheating

This dessert can be made a day in advance. Store it in the fridge, and serve chilled.

Nutrition (Approx.)

Calories: 150 per serving; Fat: 0g; Carbs: 40g; Protein: 1g.

5. Bougatsa

Ingredients

• 300g (10oz) gluten-free phyllo pastry
• 300ml (1 1/4 cups) milk
• 80g (1/3 cup) sugar
• 100g (1/2 cup) semolina
• 2 eggs
• 100g (1/2 cup) unsalted butter, melted
• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, heat milk and whisk in semolina and sugar until thickened.
3. Remove from heat and whisk in eggs until smooth. Layer phyllo in a buttered baking dish.
4. Pour custard mixture over and fold phyllo around the edges. Bake for 35-40 minutes.
5. Dust with powdered sugar before serving.

Variations & Substitutions

For a sweet variation, add ground nuts to the custard. To make it dairy-free, use almond or coconut milk.

Make Ahead, Storage & Reheating

Can be prepared a day ahead; store in the fridge and heat before serving.

Nutrition (Approx.)

Calories: 250 per serving; Fat: 12g; Carbs: 32g; Protein: 7g.

6. Revani

Ingredients

• 200g (1 cup) semolina
• 200ml (1 cup) oil
• 200g (1 cup) sugar
• 4 eggs
• 1 tsp baking powder
• Juice and zest of 1 lemon
• 100ml (1/2 cup) water (for syrup)
• Additional lemon juice and sugar for syrup

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F).
2. Beat eggs and sugar until fluffy, then incorporate oil, semolina, baking powder, and lemon zest.
3. Pour into a greased baking dish and bake for 30-35 minutes.
4. For syrup, combine water, sugar, and lemon juice in a saucepan and boil until dissolved.
5. Pour hot syrup over cooled cake and let soak before serving.

Variations & Substitutions

Add orange zest for a different flavor. Use almond milk for a dairy-free version.

Make Ahead, Storage & Reheating

This cake can be made in advance and keeps well for several days at room temperature.

Nutrition (Approx.)

Calories: 220 per serving; Fat: 9g; Carbs: 33g; Protein: 4g.

7. Halva

Ingredients

• 250g (1 cup) tahini
• 200g (1 cup) sugar
• 90ml (1/3 cup) water
• 1 tsp vanilla extract
• Chopped nuts for garnish

Step-by-Step Instructions

1. In a saucepan, combine sugar and water, and heat until the sugar dissolves.
2. Whisk in tahini and vanilla, stirring until smooth; then pour into a lined tray.
3. Allow to cool and set, then cut into squares and sprinkle with nuts.

Variations & Substitutions

For added flavor, include cocoa powder or spices like cinnamon in the mixture. Use agave syrup for a lower-glycemic option.

Make Ahead, Storage & Reheating

This can be made in advance and stored at room temperature in an airtight container.

Nutrition (Approx.)

Calories: 150 per piece; Fat: 10g; Carbs: 13g; Protein: 4g.

8. Loukoum

Ingredients

• 300g (2 cups) cornstarch
• 1L (4 cups) water
• 400g (2 cups) sugar
• 1 tsp lemon juice
• Powdered sugar for dusting

Step-by-Step Instructions

1. In a saucepan, combine water, sugar, and lemon juice and bring to a boil.
2. Gradually whisk in cornstarch and stir continuously until thick.
3. Pour into a mold and let cool for several hours. Cut into squares and roll in powdered sugar.

Variations & Substitutions

Add drops of rose or orange blossom water for flavor. Substitute sugar with a suitable sweetener for a low-sugar option.

Make Ahead, Storage & Reheating

Can be stored at room temperature for a week; keep it away from moisture.

Nutrition (Approx.)

Calories: 80 per piece; Fat: 0g; Carbs: 20g; Protein: 0g.

9. Panna Cotta with Greek Yogurt

Ingredients

• 500ml (2 cups) Greek yogurt
• 200ml (1 cup) heavy cream
• 70g (1/3 cup) sugar
• 2 tsp gelatin
• 1 tsp vanilla extract
• Fresh berries for garnish

Step-by-Step Instructions

1. In a saucepan, heat cream and sugar until dissolved. Sprinkle gelatin over mixture and stir until fully dissolved.
2. Remove from heat. Add Greek yogurt and vanilla; whisk until smooth.
3. Pour into molds and refrigerate for at least 4 hours until set.
4. Unmold and serve with fresh berries.

Variations & Substitutions

Add citrus zest for a fresh twist. Use coconut cream for a dairy-free version.

Make Ahead, Storage & Reheating

This can be made up to two days in advance and stored in the fridge.

Nutrition (Approx.)

Calories: 220 per serving; Fat: 14g; Carbs: 15g; Protein: 6g.

10. Greek Rice Pudding (Rizogalo)

Ingredients

• 200g (1 cup) rice (short grain)
• 1L (4 cups) milk
• 100g (1/2 cup) sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Rinse the rice, then combine with milk in a pot and bring to a simmer.
2. Cook on low heat until thickened, about 30 minutes, stirring frequently.
3. Add sugar, cinnamon, and vanilla; stir to combine.
4. Pour into bowls and let cool before serving, sprinkled with cinnamon.

Variations & Substitutions

For a richer pudding, use coconut milk. Substitute sugar with a sweetener for a low-sugar option.

Make Ahead, Storage & Reheating

This pudding can be made a day ahead and stored in the fridge. Reheat gently on the stovetop.

Nutrition (Approx.)

Calories: 150 per serving; Fat: 6g; Carbs: 25g; Protein: 4g.

Serving Suggestions

Pair these desserts with Greek coffee or a sweet dessert wine to enhance the flavor experience. For an elegant presentation, consider plating with fresh berries and a sprinkle of pollen or nuts. These desserts also make fantastic offerings at seasonal gatherings or festivals.

FAQs

How long should baklava chill?

Baklava should soak in syrup for at least an hour before serving for optimal flavor.

Can I use cream cheese instead of mascarpone?

Yes, cream cheese can be used in place of mascarpone for a different texture.

How do I keep kourabiedes fresh?

Store in an airtight container to keep them fresh and prevent them from becoming soggy.

Can I freeze greek rice pudding?

Yes, it can be frozen; however, the texture may change upon thawing.

Conclusion

Exploring Greek desserts is a delightful journey into flavors that have been cherished for generations. With these gluten-free options, you can savor the authenticity of traditional Greek pastries right from your kitchen. We encourage you to try these recipes and experiment with your own tweaks. Don’t forget to share your favorite Greek dessert creations with us!