Halvas Farsalon (Greek Caramel Cornstarch Halva)

Halvas Farsalon is a traditional sweet from Farsala, a small town in the Thessaly region of Central Greece, famous throughout the country for this distinctive caramel halva. It is often sold at local panigyria (village festivals), displayed in large trays and cut into generous pieces.

Naturally dairy-free when made with oil, it is also a beloved dessert during nistia (Greek fasting periods), which makes it both simple and meaningful. For me, this recipe is personal — Farsala is my mother’s birthplace, and this halva carries the taste of family roots and local tradition. Made with cornstarch (νισεστές) instead of semolina (see Greek Semolina Pudding -Halvas), it has a glossy, slightly elastic texture and a thin caramelized crust.

Greek Kadaifi (Traditional Syrup Dessert)

Kadaifi is a classic Greek syrup dessert made with shredded phyllo, a fragrant nut filling, and warm citrus syrup. Crispy outside, juicy inside, and delicately spiced, it’s a timeless sweet that pairs beautifully with coffee.

(If you want an easier version, check my old recipe Kadaif, oriental pastry)

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Kadaif, oriental pastry

*** Check also my recent recipe that is closer to the greek version: Greek Kadaifi (Traditional Syrup Dessert) ***

Let's continue this festive season with an oriental pastry that is typical in Greece. You will need a special oriental pastry that is called "kadaif" and you will find it in shops that sell oriental products. You can keep it in the freezer for several months, so if you like this recipe, just get double quantity for the next time :)  It has a syrup, so it's quite sweet, once again, be careful with calories...