In Greece these pastries are eaten at breakfast, but they also make fabulous desserts. The biscuits, a cross between macaroons and meringue, are perfect with coffee

ALMOND COOKIES (AMYGDALOTA)

MAKES 12-14
225g icing sugar, sieved
125g ground almonds
4 medium egg whites
1 pinch cream of tartar
25g caster sugar
Extra icing sugar to serve

Pre-heat the oven to 180°C, Gas Mark 4. Wet an oven tray and cover with non-stick/silicone paper. Mix the sieved icing sugar and ground almonds together in a bowl. Whisk the egg whites in another clean, dry bowl until foamy. Add the cream of tartar and continue whisking until soft peaks form. Add the caster sugar. Continue whisking until the meringue forms stiff peaks. Fold in the sugar and almond mixture using a spatula or rubber scraper. Do not overmix. Pipe or spoon 12-14 high shapes on to the baking tray, with 2cm gaps between each. Bake for 15 minutes or until golden, then open the oven door slightly and leave to dry out for 15 minutes. Partially cool on the tray, then transfer to a rack. Store for up to 2 weeks in an airtight tin, separated by non-stick paper. Before serving, sprinkle with icing sugar.


CUSTARD PASTRIES (BOUGATSA)

MAKES 8
80g fine semolina
80g caster sugar
1.2 litres milk
150g thick, flower-scented honey
3 large eggs, whisked with 4 tbsp water
200g pack filo pastry (16 sheets)
250g salted butter, melted
75g icing sugar
2 tsp ground cinnamon, for sprinkling

Mix together the semolina and sugar in a large, heavy-based saucepan and whisk in the milk. Cook over a high heat for 4 minutes until it comes to a bubbling boil then reduce to medium heat and cook, stirring constantly, for 8-10 minutes. Remove from the heat and stir in the honey. Pour about a third of the hot custard on to the beaten eggs and whisk hard for 10 seconds, then return the mix to the pan. Whisk again. Cook over a medium heat for 3 minutes, stirring constantly, until thickened. Cool by standing it in a bowl of iced water. Pre-heat the oven to 190°C, Gas Mark 5. Unroll the filo sheets and cover with a cloth. Brush the top 2 sheets with melted butter. Lay one on top of the other. Spoon an eighth of the warm custard into an oval blob in the centre. Fold the left-hand flaps over the custard, brush around the edges with melted butter and roll, fold and pinch from top to bottom to form a semi-circular pastry. Place on an oiled baking sheet and brush the pastry with butter. Repeat to make 8 pies. Bake for 25 minutes until puffy and crisp. Cool on a rack and dredge with icing sugar and a little cinnamon before serving.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS LISA COHEN
JULY 2008