Five Cypriot Desserts: Part 1

I will preface this by saying that I do not claim in any way or form that the sweets presented in this article are exclusive to the Cypriot cuisine. Having said that, and regardless of their origin, they are now a staple part of the cuisine and tradition of Cyprus. Feel free to share the variations of these sweets in your native country in the comments below.

I drew inspiration for this article from the two previous articles by Benedetta and Laurine.


These beautiful Christmas treats can only be described as syrupy honey cakes from heaven. They are one of the reasons why Greek and Cypriot Christmases are so wonderful! The ingredients include semolina, fresh orange juice, cinnamon and beer. They are served cold, and garnished with crushed almonds. They are suitable for vegetarians.



This is another traditional Christmas delicacy. These sugar coated shortbreads are usually filled with roasted almonds, pistachios, or even fresh dates. Kourampiedes are descendants of the ancient Persian qurabiya and are closely related to the Spanish mantecado.



Served all year round, galaktompoureko is basically custard cream rolled inside layers of filo dough. After it’s baked in the oven it is customarily drenched in syrup and spiced with cinnamon and bergamot zest. It’s usually eaten cold, but don’t pass the chance to taste it when it’s still warm out of the oven.



Considered the eastern Mediterranean version of the donut, these deep fried balls are best served hot and drenched in spiced syrup. They are usually served fresh out of the pan in fairs around the island. During the summer months, many locals choose to enjoy them with vanilla ice cream on the side.


Loukoumia Geroskipou

Known around the world as Geroskipou delights, they are the traditional Cypriot variation of the Turkish delight. They are made of sugar and starch and come in all sorts of flavours. They have a texture similar to jelly.




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