Caramelized apples with vanilla cream, crispy leaf & Evlogia Peach-Mastic jam


For the vanilla cream

  • 750 g (26.5 oz) milk
  • 180 g (6.3 oz) yolks
  • 150 g (5.3 oz) of sugar
  • 65 g (2.3 oz) corn flour
  • 1 vanilla stick
  • 80 g (2.8 oz) butter

For the caramelized apples

  • 600 g (21.2 oz) smith apples cut into small cubes
  • 250 g (8.8 oz) brown sugar
  • 50 g (1.8 oz) butter
  • 1 lemon juice
  • 300 g (10.6 oz) apple juice

For the crunchy leaves

  • 6 pcs of crust sheets
  • 120 g (4.2 oz) butter, melted
  • 200 g (7.1 oz) icing sugar



For the vanilla cream Heat the liquids with half the sugar and the vanilla in a cooking pot. When it comes to a boiling point, put the sugar, the yolks and the corn flour in a bowl and mix well.

Gradually add the hot liquid to the yolks and mix. Place the mixture from the bowl in the cooking pot and increase the heat to come to a boil slightly, stirring at the same time.

Allow the mixture to boil for 1-2 minutes and pour the cream in a pan. Pour the butter cubes on top.

Cover with a plastic wrap. Once the cream has cooled, fluff it with a hand-held whisk.

For the caramelized apples

Put the sugar in a cooking pot to make a light golden color caramel and add the apple juice, butter and allow it to boil for 2-3 minutes. Add the apples and the lemon juice. Bring to a boil until glazed.

For the crunchy leaves

Place a sheet and brush with melted butter. Sprinkle with icing sugar everywhere and put another sheet on top. Repeat the process one more time. There must be a total of three sheets. Bake with a weight on top of them at a moderately low temperature (160o C, 320o F, Gas Mark 3) for about 12-14 minutes. In a drinking glass put the white cream first, then the peach jam followed by the apples, and cover it with cream again.

Finally, break the leaves with your hands and stabilize them to an approximate vertical position at the top of the cream.

Smoked Metsovo cheese in almond crust, vinaigrette from Evlogia Orange & Ouzo jam and fresh pear salad.

Recipes Xenakis / By admin


  • 4 slices of smoked Metsovo cheese of 70 grams
  • 4 eggs, beaten
  • 8 slices toast bread, dry
  • 40 g (1.4 oz) plain flour
  • 100 g (3.5 oz) almond fillet
  • 350 g (12.3 oz) baby leaves salad
  • 40 g (1.4 oz) olive oil
  • 180 g (6.3 oz) pear, sliced
  • 300 ml oil for frying
  • salt blossom (fleur de sel)

For the vinaigrette

  • 30 g (1.1 oz) white balsamic vinegar
  • 130 ml olive oil
  • 80 g (2.8 oz) Evlogia Orange & Ouzo jam
  • 5-6 leaves of fresh basil, finely chopped
  • 20 ml water
  • 1 tsp. mustard with grains


  1. In a mixer, beat the slices of toast and combine them with the almond fillet.
  2. First, dip the slices of cheese in the flour, then in the egg and finally in the toast mixture. Repeat the process one more time in the egg and the toast mixture.
  3. For the vinaigrette. Put in a bowl all the ingredients except the olive oil and beat with a hand blender, slowly adding the olive oil.
  4. Heat the oil for frying in a cooking pot and fry the cheese until it turns into a golden-brown color.
  5. In a large bowl, mix the salad with the fruits. Add some salt blossom (fleur de sel) and pour some of the vinaigrette into the salad.
  6. Serve the salad by placing the cheese on top and spreading some jam.
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