Best 7 Greek Honey Nut Pie Recipes
In the realm of delectable desserts, the Greek Honey Nut Pie, also known as Melomakarona, stands as an exquisite culinary creation. This traditional Greek pastry boasts a rich history, dating back centuries. Each bite of this heavenly treat transports you to the vibrant streets of Greece, where the aroma of honey and roasted nuts fills the air.
The pie features a golden-brown crust, lovingly crafted from a blend of flour, sugar, and butter, encasing a delectable filling made from a symphony of chopped walnuts, almonds, and honey. The filling is further enriched with a touch of cinnamon, lending it a warm and inviting aroma. Drizzled with a luscious honey syrup, the pie takes on an irresistible sheen, tantalizing your taste buds with its promise of sweetness.
Our carefully curated selection of recipes offers a delightful array of variations on this classic dessert. From the traditional Greek Honey Nut Pie to innovative takes featuring chocolate, orange, and even phyllo dough, each recipe promises a unique culinary journey.
1. Classic Greek Honey Nut Pie: This recipe stays true to the traditional method, using a combination of walnuts and almonds for the filling and a simple honey syrup glaze.
2. Chocolate Honey Nut Pie: A delightful twist on the classic, this recipe incorporates rich, dark chocolate into the filling, creating a decadent and indulgent treat.
3. Orange Honey Nut Pie: The bright and tangy flavors of orange zest and juice are infused into the filling in this refreshing rendition of the pie.
4. Phyllo Dough Honey Nut Pie: This recipe showcases the versatility of phyllo dough, creating a flaky and crispy crust that perfectly complements the nutty filling.
5. Gluten-Free Honey Nut Pie: For those with dietary restrictions, this recipe offers a gluten-free alternative, ensuring that everyone can savor the delights of this delectable dessert.
Each recipe includes detailed instructions, making it easy for home bakers of all skill levels to recreate these delectable pies in their own kitchens. Whether you're a seasoned baker or just starting your culinary adventures, you're sure to find a recipe that suits your preferences and expertise. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of Greek Honey Nut Pie.
10 TYPES OF GREEK PIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Greek pie in 30 minutes or less!
Nutrition Facts :
GREEK WALNUT PIE
A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.
Provided by Pillsbury Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
- In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
- Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
- Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
- Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
- Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 55 mg, Fat 8, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 23 g, TransFat 1/2 g
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY PIE FROM SIFNOS
This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
Provided by Alexandra S.
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
- Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
- Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 42.9 g, Cholesterol 141.1 mg, Fat 18.8 g, Fiber 0.9 g, Protein 12.7 g, SaturatedFat 10.9 g, Sodium 188.8 mg, Sugar 18.5 g
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
GREEK SHEPHERD'S PIE
It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. -Sharon Ann McGray, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.
Nutrition Facts :
GREEK WALNUT PIE
A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.
Provided by NcMysteryShopper
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325°F Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
- In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
- Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
- Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
- Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
- Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
Tips:
- For the best flavor, use raw honey. If you only have access to processed honey, you can still make this pie, but the flavor will not be as rich.
- To make sure the pie crust is flaky, use cold butter and work it into the flour quickly. Do not overwork the dough, or it will become tough.
- If you don't have a food processor, you can chop the nuts by hand. Just be sure to chop them finely, so they distribute evenly throughout the filling.
- To prevent the filling from bubbling over, place a baking sheet on the rack below the pie before baking.
- Allow the pie to cool completely before serving. This will give the filling time to set and the flavors to meld.
Conclusion:
This Greek honey nut pie is a delicious and easy-to-make dessert that is perfect for any occasion. The flaky crust, sweet and nutty filling, and rich honey syrup make this pie a real treat. Whether you serve it warm or cold, this pie is sure to be a hit with everyone who tries it.
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