Pan Hellenic Pastry Shop Menu

Nougatina - Noykatina

almond custard in layers of almond cake, topped with fresh whipped cream.

Sokolatina - Eokoaatina

rich chocolate cake and chocolate whipped cream in alternating layers.

Serrano - Eppano

layers of vanilla cake surrounding our chocolate whipped cream.

Napoleon (Mile - Feuille) - Miaeir

our version of a classic pastry. numerous layers of our light pastry dough that envelopes our light vanilla custard. we top it with whipped cream and powdered sugar.

Tiramisu - Tipamioy

coffee dipped layers of sponge cake alternating with layers of whipped sweetened mascarpone cream. we then sprinkled cocoa on top.

Black Forest

our take on this classic cale features a layer of chocolate cake, a layer of vanilla custard and a layer of cherry. we top it of with a layer of whipped cream.

Eclaire - Ekaep

we make our with a wonderful homemade, light and airy pastry dough filled with vanilla custard and topped with chocolate

Koe - Kok

a greek favorite. it is two layers of round vanilla sponge cake with vanilla custard in between. we then dip one end in dark chocolate.

Bread - Mi

we keep our bread choices simple. in fact we only have one kind. it's made in the traditional greek style. it's a mix of white and wheat with a crispy shell and soft middle. we sell it in different s

Homemade Rice Pudding

Pizza

we decided to get creative with our bread so we've added pizza to the menu! toppings will rotate but well always offer at least one vegetarian choice.

Tiropita - Typoita

our tiropita is made in the same way as our spanakopita and just as wonderful. it's a phyllo dough triangle pocket filled with a feta and circotta mix, with a little black pepper and sea salt as seas

Spanakopita - Anakoita

we are famous for our spinach and feta cheese pies, which have become a staple for countless greek town patrons. again we keep things simple, phyllo dough, clarfield butter, imported feta, spinach, o

Spanakopita - Anakoita

appetizer tray

Tiropita - Typoita

appetizer tray

Macaroons

try our soft and airy coconut macaroons. they are not a greek specialty but ours are some of the best you'll find any where. available plain of half dipped in dark chocolate.

Koulouria - Kayaopia

our vanilla and oragne infused butter cookies. perfect for your morning coffee or tea.

Moustokouloura - Moytokoyoypa

these were seasonal until they became so popular that we now have them year round! these non-dairy biscuits are made from flour, olive oil and grape must. that's it. absolutely amazing flavor and mus

Paximadia - Aeimaia

our twice baked biscotti with anise and sesame

Shortbread Petit Fours - Miekotatiyp

our homemade shortbread cookies feature orange zest and a chocolate or apricot jam filling. they are available with a variety of toppings which change frequently. our customers love assortments of th

Kourabiethes - Koypamie

a greek staple on the dessert table. they are almond butter cookies with bits of almond in the dough. we also add a hint of clove. we then cover them in mounds of powdered sugar.

Melomakarona - Meomakapona

another greek classic. honey and spice walnut cookies, we use clove, cinnamon and just a little lemon zest to give them their singular taste.

Amigdalota - Amyata

almond paste cookies that we offer in various shapes. we also offer them with an apricot jam filling. they have been customer favorites for year.

Louie's Cookies

our house specialty named after louie (the owner) for a recipe that you won't find anywhere else. they consist of two chocolate and walnut meringue cookies with a fudge middle. our best seller after

Diples

a specialty that you can only find here an airy egg based pastry dough that is hand rolled while being fried. it's then soaked in honey and sprinkled with cinnamon and ground walnuts. perfect with co

Floyera - Otepa

a baklava alternative, filled with a mix of ground walnuts and almonds. floyera means flute in greek and these pastries are shapes like flutes. they are easier to handle than baklava and so are a ver

Baklava - Miakaba

the most well know greek pastry. it's made of alternating layers of light buttered phyllo dough. 40 leaves in all, and ground walnuts. after it's baked we drench it in our signature honey syrup. we a

Galaktoboureko - Aaktomioypeko

a greek dessert staple. our milk custard with the slightest hint of lemon, encased in buttery phyllo dough. it's baked to golden brown and covered in honey syrup. a must try

Kataifi - Katai

rolls of shredded wheat glazed over with our clarified butter that are filled with ground walnuts. they are then baked to golden brown and soaked in honey syrup.

Saragli - Apakai

a pastry with similar ingredients to our classic baklava that is cut into a pinwheel shape. we fill our saragli with your choice of pecans or pistachios.

Karidopita - Kapyonita

a walnut honey cake with hints of cinnamon, clove and lemon

Samousa - Amoyae

this version of baklava is popular in our native region of lakonia. its a roll of thicker than usual phyllo dough filled with toasted almonds and sesame. it's baked, sometimes with olive oil and some

Pasteli - Naeteai

pasteli is a simple sweet snack made from sesame seeds and honey. that's it

Karioka - Kapioka

a chocolate concoction that can best be described as "brownie-like" in texture but we add walnuts almonds and strawberry jam to the chocolate dough. we then add a dark chocolate coat to eac

Bougatsa - Mnoytatea

our milk custard wrapped in phyllo dough. we bake it and then liberty sprinkle powdered sugar and cinnamon on it. a customer favorite since 1974.

Milopita - Mhanoita

our version of apple strudel made with phyllo dough (of course) instead of a puff pastry dough. inside you will find slices of fresh apples along with some golden raisins and a mixture of nuts. it's

Loukomades - Aoykoymaee

loukomades are light and airy fried dough dumplings. after frying them we immerse them in warm honey and sprinkle with cinnamon and crushed walnuts. we make them only on saturdays and during the hals

Tsoureki - Teoypeki

tsoureki is more cake than bread. it's a specialty bread that we make during holidays the year round. it's egg based and is spiced with mastic resin from chios. mahlab from syria, and cinnamon. we sw