{"id":10245,"date":"2026-03-08T21:56:42","date_gmt":"2026-03-08T21:56:42","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10245"},"modified":"2026-03-08T21:56:42","modified_gmt":"2026-03-08T21:56:42","slug":"gianniotiko-dessert","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/gianniotiko-dessert\/","title":{"rendered":"Gianniotiko dessert"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Gianniotiko dessert is two sweets in one! That, in itself, is a little\u2026 extra.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Baklava phyllo and kataifi pastry together, with the only thing placed between them being a rich layer of walnuts.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8695\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN9-595x335.jpg\" alt=\"\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN9-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN9-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN9-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN9.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">My mother has been making Gianniotiko dessert for many years, and I think it is one of our favorite desserts at home.<\/span><\/p><div id=\"foodu-3330738301\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">In general, my mother really \u201chas it\u201d when it comes to syrup-soaked desserts, so she was \u201cassigned\u201d to make the Gianniotiko dessert too.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8699\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN5-595x335.jpg\" alt=\"\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN5-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN5-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN5-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN5.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">What matters most in syrup-soaked desserts is good-quality butter and proper syruping. This is true both for <a href=\"https:\/\/foodurismo.com\/cms\/baklavas\/\">baklava<\/a> and for <a href=\"https:\/\/foodurismo.com\/cms\/saraglakia\/\">saraglakia<\/a>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you pay attention to these two things, then you will have made an amazing syrup-soaked dessert.<\/span><\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8704\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA1-595x335.jpg\" alt=\"ingredients for syrup\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA1.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Syrup<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">500 g sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">400 ml water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 ml honey<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 ml glucose<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 cinnamon stick<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8705\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA2-595x335.jpg\" alt=\"ingredients for Gianniotiko\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_YLIKA2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">250 g cow\u2019s butter (melted)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250 g fresh goat-sheep butter (melted)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">300 g ground walnuts<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 tablespoons breadcrumbs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 teaspoon ground cinnamon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">whole cloves for decoration<\/span><\/li>\n<li><span style=\"font-weight: 400;\">lemon zest<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 shot glass cognac (optional)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">10 phyllo sheets<\/span><\/li>\n<li><span style=\"font-weight: 400;\">400 g kataifi pastry<\/span><\/li>\n<\/ul>\n<p>With Foodurismo\u2019s automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it <a href=\"https:\/\/foodurismo.com\/cms\/cups-grams-converter-by-foodurismo\/\">here<\/a>!<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_17734\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/IIc4SLhvErI?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<h2><strong>Method<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">We start with the syrup.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a small saucepan pour in the water, add the sugar, half a lemon and a cinnamon stick. Let them boil for two minutes. Add the glucose to the saucepan and let it boil for one minute.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8706\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP3-595x335.jpg\" alt=\"honey in the syrup\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP3.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Turn off the heat and add the honey. Stir and remove the saucepan from the heat, then leave the syrup aside to cool completely.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8707\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI2-595x335.jpg\" alt=\"Gianniotiko mixture\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">In a bowl add the ground walnuts. Add the cinnamon and the breadcrumbs and mix. Add the zest of half a lemon as well. If using it, you can add the cognac here too. Mix again.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Keep the phyllo pastry and kataifi next to you, along with the walnut mixture.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Butter well a baking tray measuring 35 by 25 cm.<\/span><\/p><div id=\"foodu-574262350\" class=\"foodu-mid_article foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"4141361771\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">Lay down the seven phyllo sheets, buttering between them. The first 4\u20135 sheets are laid singly, while the remaining ones up to 7 are laid double.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8708\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KADAIFI3-595x335.jpg\" alt=\"spread the kataifi\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KADAIFI3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KADAIFI3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KADAIFI3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KADAIFI3.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Once the bottom sheets are in place, spread half the quantity of kataifi, after first loosening it and fluffing it up with your fingers. Cover the entire surface.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add a little butter over the kataifi.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8710\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI-595x335.jpg\" alt=\"spread the walnut mixture\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GEMISI.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Pour all the walnut mixture over the kataifi. Try to spread it evenly.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cover the walnut layer with the remaining kataifi.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8712\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_VOUTIRO1-595x335.jpg\" alt=\"Butter again\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_VOUTIRO1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_VOUTIRO1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_VOUTIRO1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_VOUTIRO1.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Butter again.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cover with the remaining phyllo sheets, buttering between them. The top sheets of the dessert\u2014in this particular tray\u2014are laid double.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8713\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KOPSIMO2-595x335.jpg\" alt=\"score the pieces\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KOPSIMO2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KOPSIMO2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KOPSIMO2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_KOPSIMO2.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Score the dessert into pieces, in whatever size and shape you want.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the remaining quantity of butter over the dessert.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8714\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GARYFALO-595x335.jpg\" alt=\"Stick a clove into each piece\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GARYFALO-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GARYFALO-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GARYFALO-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_GARYFALO.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Stick one clove into each piece.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bake the dessert using top and bottom heat at 150\u2013160\u00b0C for 1 hour and 45 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The dessert must bake at a low temperature for a long time.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8716 size-medium\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP1-595x335.jpg\" alt=\"pour over with syrup\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_SIROP1.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Take the tray with the dessert out of the oven and, while it is still piping hot, pour the cold syrup over it.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8700\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN4-595x335.jpg\" alt=\"Gianniotiko in the tray\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN4.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8697\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN7-595x335.jpg\" alt=\"pieces of Gianniotiko on the slab\" width=\"595\" height=\"335\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN7-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN7-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN7-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2024\/12\/GIANNIOTIKOS-BAKLAVAS_FIN7.jpg 1200w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n<h5>To stay up to date with everything new from us, follow foodurismo on <a href=\"https:\/\/www.facebook.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, on <a href=\"https:\/\/www.instagram.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">instagram<\/a>, on <a href=\"https:\/\/gr.pinterest.com\/foodurismocom\/\" target=\"_blank\" rel=\"noopener noreferrer\">pinterest<\/a> and also <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe<\/a> to the foodurismo channel on <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">youtube<\/a><\/h5>\n<p><iframe loading=\"lazy\"  id=\"_ytid_31597\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/IIc4SLhvErI?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"foodu-639794844\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Gianniotiko dessert is two sweets in one! That, in itself, is a little\u2026 extra. Baklava phyllo and kataifi pastry together, with the only thing placed between them being a rich layer of walnuts. My mother has been making Gianniotiko dessert for many years, and I think it is one of our favorite desserts at home. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[280],"tags":[2796,562,2792,2794],"class_list":["post-10245","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-dessert","tag-baklava-en","tag-dessert","tag-gianniotiko","tag-ioannina-style","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gianniotiko dessert - foodurismo.com<\/title>\n<meta name=\"description\" content=\"Gianniotiko dessert is two sweets in one! 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