Greek Chocolate Pastries (Pastakia) – Creamy & Irresistible

These Traditional Greek Chocolate Pastries (Pastakia) are rich, creamy, and completely irresistible. Made with layers of syrup-dipped ladyfingers, a luscious chocolate cream filling, and a smooth chocolate coating, these frozen pastries are the ultimate bite-sized treat. Perfect for parties, celebrations, or whenever you crave an indulgent dessert, these individually wrapped pastakia are a classic Greek favorite.

Greek Chocolate Pastries (Pastakia) – Creamy & Irresistible

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

30

servings

Prep time

30

minutes

Cooking time

0

minutes

Calories

235

kcal

Freezing Time

7

Hours

Total time

30

minutes

Creamy, chocolate-covered Greek pastakia made with syrup-soaked ladyfingers and a rich chocolate cream.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• For the Syrup

• 300 g 1 1/2 cup Sugar

• 250 g 1 cup Water

• 30 g 2 tbsp Brandy / Cognac (optional)

• For the Chocolate Sauce

• 200 g 3/4 cup Heavy Cream

• 200 g 7 oz Dark Chocolate Couverture

• 200 g 7 oz Milk Chocolate Couverture

• For the Whipped Cream

• 800 g 3 1/4 cup Heavy Cream

• 90 g 3/4 cup Powdered Sugar

• For the Assembly

• 18 18 Ladyfingers (savoiardi)

• 1 kg 2.2 lb Chocolate Couverture (for coating)

• 100 g 1/2 cup Vegetable Oil

How to make Chocolate Pastries

• Prepare the Syrup
• In a small saucepan, combine sugar and water. Stir and bring to a boil.
• Simmer for 1 minute, add brandy, and simmer for another 30 seconds.
• Transfer to a bowl and allow to cool completely.
• Prepare the Chocolate Sauce
• Heat the cream in a saucepan over medium heat.
• Add both chocolates, broken into small pieces, and stir until melted and smooth. Remove from heat.
• Prepare the Whipped Cream
• In a stand mixer bowl, whip the heavy cream with powdered sugar until stiff peaks form.
• Gently fold in the cooled chocolate sauce with a spatula until fully combined.
• Freeze mixture for 30 minutes to firm up.
• Assemble the Pastakia
• Line a 25×35 cm baking pan with parchment paper.
• Dip each ladyfinger in syrup and arrange in a single layer in the pan.
• Spread the chocolate cream mixture evenly on top.
• Freeze for 7–8 hours until firm.
• Cut into individual portions.
• Coat in Chocolate
• Melt the chocolate with vegetable oil in the microwave for 1–2 minutes, stirring until smooth.
• Dip each frozen piece into the melted chocolate, allow to set, then wrap individually.
• Store in the refrigerator.

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What Are Pastakia?

Pastakia are traditional Greek mini pastries made with layers of sponge or biscuits, creamy filling, and chocolate coating. They are often served at patisseries and special occasions as an elegant, bite-sized dessert. This recipe uses ladyfingers for an easy, no-bake base and a luscious chocolate mousse-style filling.

Why You’ll Love This Recipe

• Rich & Creamy: A perfect balance of fluffy whipped cream and silky chocolate.
• Make-Ahead Friendly: Can be stored in the freezer until you’re ready to serve.
• Perfectly Portable: Individually wrapped, making them ideal for parties or gifting.

Tips for Success

• Use high-quality couverture chocolate for the smoothest coating.
• Make sure the filling is well chilled before cutting for clean, sharp edges.
• Dip the pastries quickly in the chocolate so the filling stays firm.

These Greek chocolate pastries (pastakia) are the ultimate treat for chocolate lovers and a show-stopper on any dessert table.

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• Traditional Greek Milk Pie (Galatopita) Without Phyllo – Creamy & Easy
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