Happy Easter everyone!!
It is a Greek tradition to say "Hristos anesti" for 40 days following Easter. This Easter was a busy one since I had two events to attend the same day, so I had to double-book. Which meant double-eat! Nevertheless, here are some sweets I prepared for this year:
Tsoureki is a Greek sweet bread prepared for Easter (but sometimes also during the year). My grandma usually makes it but this year I decided to give it a try using this recipe from Greek Gourmand. I was very pleased with the result and would keep this recipe for next year!
Cannolis were a spontaneous thing I decided to make with my sister and her boyfriend. We had a bit of trouble making the shells, but then got the hang of it and I must say, they turned out pretty good! You definitely need to use a thermometer to get the oil not more than 350-375 degrees F. Also, we strained the ricotta overnight to get it a thicker texture for the filling, but I think a few hours would had been enough.
