Honey, nuts, and semolina celebration desserts

Mainland Greek pastry traditions lean into honey, nuts, citrus, and syrup-soaked textures—desserts designed for feasts, name days, and holidays. This category can cover classics like semolina custard in phyllo (galaktoboureko), semolina cakes soaked in syrup (revani/ravani), and anise/citrus-scented baked sweets—plus cookies and festive trays that travel well.