Fresh is always best!
IMPORTANT: Given that we currently operate as a ghost kitchen, (in other words, not your basic storefront), our day-to-day inventory
can be super low. Therefore, if you're interested in placing an order that is not within the 24-hour minimum, we invite you to call us
to inquire about what we might have available for the day.
*For online orders: We reserve the right to adjust the time of your order accordingly, and will, of course, reach out to discuss any changes.
Baklava - Our original recipe
(Bah-klah-vah)
Our original recipe, that's been continuously perfected over the last 19+ years...
Each piece of baklava is approximately 1.5" all the way around and approximately 1.5" high, packed with finely chopped walnuts, that have been tossed in a proprietary blend of cinnamon and sugar.
Once baked to crispy, golden perfection, and while still piping hot right out of the oven, it's doused in our homemade simple syrup, that has been reduced with cinnamon, and left to soak through every delicious piece.
Each bite is the perfect piece of decadence from the crispy outside to the juicy syrupy inside.
New York-style Baklava Cheesecake
Imagine a dessert that brings together the best of two worlds - the rich, dense creaminess of New York-style cheesecake and the delightful crunch and nutty sweetness of our traditional Baklava. This cheesecake boasts a buttery, crumbly, golden brown graham cracker crust, cradling a luscious cheesecake filling, smooth and decadent, with whispers of our traditional Baklava peeking through with every bite.
Topping it all off is a glorious symphony of textures and flavors: a generous sprinkle of our Baklava filling creating a delightful contrast with the creamy filling.
With every bite, you'll experience a delightful dance on your palate: the creamy richness of the cheesecake, the satisfying warmth from our Baklava, and the nutty sweetness of the topping, creating a memorable dessert adventure that will leave you wanting more.
Saragli / Saragyli
(Sa-rag-ylee)
A twist on our traditional baklava, this version is rolled instead of layered, and because this gives us a chance to change things up from our traditional version, we use a mixture of finely crushed walnuts, almonds and pistachios. This mixture is generously spread throughout laid out pieces of phyllo, rolled and baked to golden brown perfection. Of course you know we then bathe this in our house made simple syrup made specifically for our baklava. This version makes for a crisp, sweet and salty treat - simply irresistible!
Halva
(Hal-vah)
A Greek-style dessert that is vegan-friendly.
Our version is made from a tahini-base, leaving you with a crumbly, yet almost fudgy-like consistency.
Fresher and more delicious than any packaged halva available, this rich and delicious treat won't last long after you bring it home!
Ravani
(Rah-vah-knee)
A semolina-based cake that is spun at a high speed while being assembled, making it light and fluffy - it practically doubles in size while baking - leaving a sponge-like texture, that soaks up every bit of the syrup made specifically for this dessert. This one being reduced with oranges and left to soak through the dessert overnight.
Kourambiedes / Kourambiethes
(Kou-rahm-bee-EH-thes)
Shortbread Bliss: A Treat for Every Occasion
Crafted with a rich, melt-in-your-mouth dough, dusted with a cloud of powdered sugar, these treats are traditionally served for special occasions like weddings, baptisms, and Christmas. However, their irresistible flavor transcends special occasions, so we say why wait?
Treat yourself whenever you deserve a moment of pure bliss. We understand the lure of these melt-away morsels, and we're always here to satisfy your cravings.
Amygdalota / Ameygthalota
(Ameeg-tha-LO-tah)
*Gluten-free*
These almond cookies are crunchy on the outside and chewy on the inside.
Made with almond flour and a handful of other ingredients - egg whites, sugar, salt, almond extract and vanilla extract - these are naturally gluten-free - and oh so good!
Rizogalo / Rizoyalo
(ree-zo-yah-lo)
Comforting, extra creamy and delicious!
Greek-style rice pudding is traditionally made without butter or eggs. Instead this slow-cooked recipe, made with just five simple ingredients - whole milk, Arborio rice, sugar, vanilla extract, and the zest of one orange - is simmered over low heat until thick and velvety. Truly, it's the care and love that goes into every small batch that makes all the difference.
If you haven't tried this style of rice pudding, then get your taste buds ready for a surprise - this extra creamy recipe is a definite must-try for you and your family! Enjoy it warm or straight out of the fridge.
Bougatsa / Bouyatsa
(boo-yaht-sah)
A creamy custard wrapped in layers of thick country-style phyllo, baked to a crispy golden brown and best served warm with cinnamon and powdered sugar sprinkled on top.
Quite similar to Galaktoboureko/Yalaktoboureko, the major difference is that this version has no syrup, making it perfect for any time of day as a delicious snack or even breakfast! Yep, we said breakfast!
Galaktoboureko / Yalaktoboureko
(yalak-toe-boo-ree-koh)
This dessert has a creamy custard filling that is wrapped in layers of country-style phyllo (meaning it's thicker) and then baked to a crispy golden brown. Doused in yet another one of our home made simple syrups made with a kiss of citrus.
Melomakarona
(Meh-loh-mah-kah-RO-nah)
These cake-like cookies are a traditional dessert prepared primarily during the Christmas holiday season, due mainly to their notes of cinnamon, nutmeg and clove.
Like many of our offerings, though, they are just too good to be enjoyed just a small handful of times per year, so we leave them on our menu all year round.
Each cookie is approximately 1 oz,, having a slightly oval-shape and is dipped in a syrup created from scratch in our kitchen with cinnamon, cloves, oranges and a kiss of honey.
Koulouria / Koulourakia
(koo-loor-YAH / koo-loo-RAHK-yah)
Dive into melt-in-your-mouth bliss with these delectable cookies!
Imagine buttery bites, soft and sweet with a delightful crunch. A light egg glaze shimmers on top, hinting at the delicate vanilla flavor within. Reminiscent of a tender biscotti, these treats beg to be dunked in your coffee or tea for a perfect pairing.
Traditionally enjoyed during Orthodox Easter, these cookies have become year-round favorites. So resist the drool (we know it's hard!) and let us know when you're ready to indulge in your own batch of pure deliciousness!
Koliva / Kollyva
(koh-LEE-vah)
Koliva, also known as kollyva, kollyba, kolyvo, or colivă, is a dish with deep cultural and religious significance in the Eastern Orthodox Church. It's primarily seen as a food offering for commemorating the dead, symbolizing remembrance, life, and hope.
Creating Koliva is a labor of love and tradition. Each step, from carefully boiling the wheat berries to selecting and chopping the nuts and dried fruits, deserves attention to detail. Additionally, if you have specific design preferences for the Koliva's presentation, we'll need time to discuss and prepare them with care. Therefore, we kindly ask for your understanding and cooperation in placing your Koliva orders in advance. We're here to help you create a truly special and memorable tribute.
Loukoumades / Loukoumathes
(loo-koo-MA-thes)
The Greek version of a donut, sometimes thought of as a kin to the zeppoli - these are light, fluffy balls of dough that our doused in a honey-based simple syrup, which can then also be topped with powdered sugar, cinnamon or merenda (the Greek version of Nutella). And, if you're really feeling it, then get all three - YUM!
Vasilopita
(vah-see-lo-pea-tah)
Described as the sweet bread of St. Basil, this is typically made in a round shape with the numbers of the New Year to come on top, as it's traditionally served on New Year's Day.
It's very similar to tsoureki; our version, though, is more cake-like since we do not use bread flour in this recipe.
A coin is hidden inside (called a flouri (floo-ree), which is thought to bring luck to whoever gets it, for the year to come.
Tsoureki
Tsoo-REH-key
This bread is used in symbolism of the Resurrection of Christ and rebirth in general. It's a traditional sweet yeast bread, consisting of three braids that represent the Holy Trinity.
Typically, made on Holy Thursday during the yearly observation of Orthodox Easter, this is then consumed on Easter Sunday.
We, however, make tsoureki all year round since it makes for a delicious bread to be used for French toast!
Some have also have referred to Tsoureki as being the same as Challah given that they are both made from a rich dough. Tsoureki, though, is much richer than Challah because it includes milk and butter.
Pumpkin Spice Baklava
Move over Pumpkin Pie...
We took our original recipe and added all those fall flavors - ginger, nutmeg, allspice, and cloves - that people love so much this time of year!
Want to have something different on your table this year for dessert? Then this is the one for you!
Get yours before the season is over!
*Available during the fall and winter season via special request
A note about our pricing
- Sometimes we need to change the cost of our product, either up or down. We do everything we can to closely analyze our costs and always look for the best pricing, while always keeping quality in mind.
- Fresh ingredients typically cost more, and can fluctuate during different times of the year.
- Prices may be changed at any time without further notice.
- We reserve the right to change our product's prices at any time without further notice.
- Prices listed on any other websites may not be accepted or honored.
- Seller reserves the right to make any corrections to prices quoted due to clerical errors or errors of omission.
More about Yiayia's Kouzina
Contact Information
Phone: (267) 753-0516
Email: panagiota@yiayiaskouzina.com
Located in Newtown, PA 18940
We are proud to accept multiple forms of payment and DO NOT charge any fees to our consumers for use of credit and debit cards!