All our syrup desserts are made with fresh butter, except for the lenten ones. Moreover, except for Yanniotiko with whipped cream and Cream trigona, all of them are kept immersed in syrup so as to always remain soft without losing crispness.
Mini Kataifi: Kataifi filled with walnuts and cinnamon
Mini Saragli: Phyllo crust roll filled with walnuts and cinnamon
Mini Cream Trigona, Cream Trigona: Puff pastry soaked in syrup, filled with patisserie cream
Mini Baklavas: Crispy phyllo crust soaked in syrup, with fresh butter and toasted walnuts