Ruffled Fillo Rose Milk Pie

1. Preheat the oven to 400°F.

2. Lightly grease a 9-inch round pie plate, with some of the melted butter.

3. Scatter half of the raspberries and blackberries over the bottom of the dish.

4. Unroll the fillo dough and keep covered with a lightly damp towel while working to prevent the dough from drying and cracking.

5. Place one layer of the fillo sheet onto your work surface and evenly but lightly brush the melted butter over.

6. Using your fingers, gather the fillo and lightly scrunch to make a rope and then roll into a coil resembling a rose, place in the centre of the greased dish on top of the berries. Repeat this process until the dish is full of fillo roses. Then using 1-2 more buttered fillo sheets as necessary, scrunch and rip of pieces to nestle and fill in any visible gaps in the dish.

7. Lightly brush the remaining melted butter on the surface of the roses in the dish and bake in the preheated oven for 18-20 minutes until the top of the fillo is evenly golden brown.

8. While the fillo roses are crisping, prepare the custard: whisk together the egg, egg yolks, and the honey until even and smooth.

9. Add in the whole milk, heavy cream, vanilla extract, ground cinnamon, and lemon zest. Continue to whisk until even.

10. Once the fillo roses are evenly golden brown on top, remove from the oven and carefully pour in the custard mix, making sure to not cover any of the crispy edges on top. Allow a few seconds between pours to let the custard settle and absorb before pouring more, it should come up ¾ of the way of the casserole dish.

11. Place back in the oven and continue baking until the custard is set, approximately 12-15 minutes. You will know that the milk pie is ready when it springs back when lightly pushed on.

12. Remove from the oven and allow to cool for 5-10 minutes.

13. Top with the remaining berries as well as a dusting of the powdered sugar and some fresh mint leaves. Cut into wedges and serve while still warm or room temperature

Holiday Chocolate Bark with Ouzo Candies, Orange & Pistachio

1. Prepare a baking sheet lined with parchment paper and set aside.

2. Unwrap ouzo candies and place on a flat surface, and cover with a tea towel. Using skillet or rolling pin crush candies until they are in small pieces.

3. Melt chocolate over a double boiler. Pour out onto prepared baking sheet and spread into a rectangle about ¼-inch thick (doesn’t have to be perfect!).

4. Sprinkle with crushed Krinos ouzo candies, candied orange peel, and pistachios. Transfer to fridge until set, about 15 minutes.

5. Remove to a board and cut or break into pieces. Enjoy!

Apple, Almond & Honey Tart

1. Preheat oven to 400 degrees F.

2. For the filling, combine almonds, Attiki honey, butter, salt, egg yolk, and vanilla in a small bowl. Stir until smooth. Set aside.

3. Thinly slice the apples and discard any seeds. Brush with the lemon juice.

4. Line the bottom and sides of a 10-inch tart tin with a removable bottom with two sheets Krinos Fillo stacked on top of each other, being sure to tuck fillo in the bottom corners. Brush with butter and repeat process twice more, offsetting the fillo by a third each time. Trim overhanging fillo to 1-inch. Roll excess fillo inward so it sits within the sides of the tin in order to create a raised edge.

5. Spread almond mixture over bottom of tart, then layer with apples. Bake in preheated oven for 30-35 minutes. Let cool before drizzling with 2 tbsp Attiki honey, then cutting into wedges to serve.

Tahini Espresso Trifle

In a small bowl, combine sugar and cornstarch and mix well. In a medium saucepan, heat water and thawed raspberries and juices to boil. Reduce heat to low and add cornstarch mixture, whisking until well combined. Simmer, whisking until mixture is thickened and just coats the back of a spoon. Remove from heat and cool to room temperature.

In a large bowl, combine tahini and milk and blend until smooth. Stir in honey until smooth.

In a large bowl, with an electric mixer, beat cream until soft peaks form. Fold 1 cup (250 mL) of whipped cream into tahini mixture to lighten. Slowly fold in remaining cream until combined.

In a medium bowl, combine espresso and Grand Marnier, if using.

Dip each lady finger in espresso mixture to coat both sides. Do not allow the cookies to become soaked. Place one-quarter of the cookies in a single layer on the bottom of a trifle bowl, cutting to fit if necessary. Spoon one-quarter of the raspberry sauce over lady fingers and then layer in one-quarter of the tahini cream. Dust lightly with cocoa powder. Repeat three more times finishing with tahini cream.

Refrigerate for 2 hours or more. When ready to serve, arrange fresh raspberries on top of trifle and lightly dust with cocoa if desired. Garnish with fresh mint leaves, if using and serve!

Banana Tahini Smoothie Bowl

Combine all ingredients for smoothie mix in a blender until well combined and smooth. Divide mixture between two bowls and serve with toppings and a dust of cocoa powder if desired!

*Keep frozen bananas on hand in the freezer, peeled for convenience. Great use for overripe bananas!