Stelios Parliaros- Wizard of Pastry

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Stelios Parliaros is Greece’s leading celebrity pastry chef and internationally acclaimed 'wizard of pastry.'

Stelios Parliaros is Greece’s leading celebrity pastry chef and internationally acclaimed 'wizard of pastry.'
Stelios Parliaros is Greece’s leading celebrity pastry chef and internationally acclaimed 'wizard of pastry.'

With a popular weekly TV show 'Sweet Alchamy', eight cookbooks behind him and cake stores in Athens that have become a baker and dessert lovers’ paradise- it is no surprise he has so many food fans who follow his every step.

This week Stelios made his way across to Australia, taking part in George Calombaris’ Oh My Greek Week (OMG Week)- featuring some of the most famous Greek chefs from around the world- who came together in Melbourne, showcasing their culinary flair and skills.

screen-shot-2016-11-27-at-10-42-35-amYesterday, Stelios presented an intimate cooking demonstration -as part of the OMG Week event at Hellenic Republic in Kew. The exceptionally talented chef shared recipes to his delicious and most popular sweet dishes of- Melomakarano, Baklavas with Aegina Pistachio, Sugared Bun (Kourampies) and Chocolate Mousse with Olive Oil.

Today, we are passing on the ingredients and easy-to-follow instructions, which will help you create some of the most divine Greek inspired sweets- just in time for Christmas.

Chocolate Mousse with Olive Oil
Chocolate Mousse with Olive Oil

♦Chocolate Mousse with Olive Oil by Stelios Parliaros

Ingredients →

  • 600 g x olive oil
  • 900 g chocolate 55% EQUATORIALE VALHRONA
  • - 1.5 kg cream 36% fat (we beat it until it resembles yoghurt or thick cream)

Method →

  • We melt the chocolate in a heatproof bowl over boiling water or in the microwave, we add the olive oil and we stir. The temperature should be around 38-40 degrees C (meaning to feel it warm when we touch it with our finger.) We mix the chocolate and thick cream by folding gently.)
  • Leave the mixture to cool slowly. Place mixture into glassware/bowl, and then place in the fridge to set for 1-2 hours or till set.
Sugared Bun (KOURAMPIES)
Sugared Bun (KOURAMPIES)

♦Sugared Bun (KOURAMPIES) by Stelios Parliaros

Ingredients →

  • 300 g x butterklarifie (from 400-450g butter)
  • ½ x teaspoon baking powder
  • 1 x vanilla bean
  • 110g x icing sugar
  • 30g x black rum
  • 600g x flour
  • 125 g x caramelised almonds

For caramelised almonds →

  • 500g x almonds
  • 250g x sugar
  • 90g x water

For glaze →

  • 250 g x icing sugar
  • 50g x water
  • 1 x vanilla bean

Method →

  • Beat in the mixer the butter with the icing sugar on high speed for about 20 minutes. The more we beat, the better the dough will be. With a sharp knife rip the vanilla bean and pour the seeds into the mixture together with the flour and baking powder sifted. Add the rum and continue beating for another 2-3 minutes until the dough is kneaded. Then add the caramelised almonds and mix. Make small balls, place them in an oven tray. Bake in preheated oven at 150 degrees C for 35 minutes. Remove from oven and let them cool thoroughly. Steam them with icing sugar or drizzle with the glaze.

For the glaze & caramelised almonds→

  • Mix together the sugar, water and seeds of the vanilla bean. Drizzle the buns, let them dry and then drizzle once more.
  • For the caramelised almonds, in a small saucepan wet sugar with water and put on fire. When it starts to boil, pour the almonds and stir constantly over high heat. First, they begin to drool. Continue stirring until caramelised. Once they are ready, spread them on a baking sheet and allow them to cool.
Baklavas with Aegina Pistachio
Baklavas with Aegina Pistachio

♦Baklavas with Aegina Pistachio by Stelios Parliaros

Ingredients →

  • 40 x sheets filo pastry
  • 500g x clarified butter

Filling →

  • 220g x butter
  • 230g x sugar
  • 5 x eggs
  • 130g x flour
  • 250g x Aegina Pistachio powder

Syrup →

  • 650g x sugar
  • 400g x water
  • 100g x glucose

Method →

  • We butter the sheets of filo one by one and we put half in a 30cm x 40cm parallelogram pan. Beat the sugar and butter together until fluffy and white. Add eggs one by one.
  • Follow by folding in the flour and pistachio powder. We spread the powdered pistachio mix all over the sheet and cover it with the rest of the filo sheets after having them buttered one by one as well.
  • We put the pan on the fridge to cool off so that we can easily cut it. We cut into square shapes all the way to the bottom of the pan. We bake in the preheated oven, no air, to 150 degrees C for 1 ½ to 2 hours. Remove baklava from the oven and spoon the hot syrup over it.

For syrup →

  • Boil sugar, water and glucose for 3 minutes (from the point where it starts to boil).

Melomakarono by Stelios Parliaros
Melomakarono by Stelios Parliaros

♦Melomakarono by Stelios Parliaros

Ingredients →

  • 400g x orange juice
  • 530g x sunflower oil
  • 1200g x flour
  • 30g x icing sugar
  • 1 x teaspoon x baking soda
  • ¼ x teaspoon cinnamon
  • 1/6 x teaspoon clove
  • 50g x melted butter
  • zest of 1 orange

For syrup →

  • 500g x water
  • 700 g x sugar
  • 1 x orange cut into half
  • 2 x cinnamon sticks
  • 100g x honey

To garnish →

  • extra honey
  • ground walnuts


  • In a saucepan, add water, sugar, orange and cinnamon sticks. Put on the fire, bring to boil for 1 minute and withdraw. Pour the 50 g of honey and let cool.
  • In a deep dish add all liquids and butter. Add the icing sugar and all the herbs together mix manually and add flour. Continue stirring gently by hand from the centre outwards so as not to “discomfort” the dough. Shape into small balls. Place them on a baking sheet and bake in preheated oven at 160 degrees C for about 25 minutes until they get a dark golden colour. After taking them out of the oven, pour them into the cold syrup. With a spoon stir them for 1 minute. Remove them and leave them in a strainer to drain. Sprinkle with honey and grounded walnut and let them dry.

*For more recipes by Stelios

Sue Karantonis


Born and bred in Melbourne, Sue has an absolute passion for her Greek heritage. Being a qualified teacher of Greek LOTE, she admires everything about her culture and Greek Australian upbringing. Sue is one of GCT’s regular Melbournian contributors.