Plakias is 35 kilometres south of Rethymno, on the southern coast of Crete on the Libyan Sea and is a popular tourist resort well-known for its award-winning Blue Flag sandy beach stretching for 1400 metres.
Plakias is 35 kilometres south of Rethymno, on the
southern coast of Crete on the Libyan Sea and is a popular tourist
resort well-known for its award-winning Blue Flag sandy beach stretching
for 1400 metres.
The island of Crete
in Greece is considered the third “Best European Destination” by Money
magazine, mainly due to its numerous attractions and competitive prices.
Money is a magazine that is published by Time Inc. and includes
articles that cover personal finance topics ranging from investing,
saving, retirement and taxes to family finance issues.
Taking into consideration the “record low summer transatlantic
airfares” and the strong U.S. dollar, the magazine urges travelers to
pack their walking shoes and travel from the United States to popular
European destinations such as Crete, Paris, Prague, Rome, Italy and
Barcelona, among others.
Money named Crete a “best destination for your money” due to its world-famous sites like the Palace of Knossos, its outdoor attractions, beautiful beaches, distinct culture and cuisine.
The Elafonisi Beach and the Balos Beach and Lagoon
are suggested by the magazine as Crete’s must-see spots.
Money, the cost to spend a week for two on Crete would reach $3,697 as
ticket prices have gone down nine percent since 2016, while hotel prices
have dropped as well.
The top 10 cities scored highest on overall cost factors, giving the
most weight to the price of airfare, lodging, and food, as well as the
biggest year-over-year price drops.
Money also considered the number of
restaurants and attractions each place offered, as well as experience
factors like low crime rates, pleasant weather and ease of access to
Greece is ranked 11th in the preferences of American travelers as a
tourist destination, according to online platform “TripHobo”.
was collected based on the choices of 700,000 users and revealed that
American holidaymakers picked Greece as one of their most popular
choices over the last six months.
Canada took first spot, followed by
Mexico, Italy and Britain. Californians and Texans loved traveling the
most, followed by people from Florida and New York, with the most active
travelers being between the ages of 25 and 34.
Millenials traveled more
and made more independent travel plans, opting for experience-based
holidays. The same group is expected to travel even more in 2017.
was an increasing trend for shorter getaways, which were the most
popular option with an average stay between 3 to 4 days. 1. Canada 2. Mexico 3. Italy 4. Britain 5. France 6. Spain 7. Ireland 8. Japan 9. Germany 10. Thailand 11. Greece 12. Netherlands 13. Switzerland
Recognizing travelers’ favorite places around the world, travel planning and booking site TripAdvisor has included Crete, Santorini and Rhodes in the top 20 of its top Travelers’ Choice Destinations in Europe for 2017, based on the preferences of travelers.
According to the Travelers’ Choice awards for European destinations
by TripAdvisor, Crete is fourth most popular destination in Europe,
Santorini is the 16th and Rhodes is the 18th.
Crete also came in sixth among Tripadvisor’s Top 10 Travelers’ Choice Destinations in the World in 2017.
Award winners were determined using an algorithm that took into account
the quantity and quality of reviews and ratings for hotels, restaurants
and attractions in destinations worldwide, gathered over a 12-month
period, as well as traveler booking interest on TripAdvisor.
honor 418 outstanding destinations in 24 lists across the globe.
excited to reveal our community’s favorite travel destinations for 2017
and recognize these iconic places with Travelers’ Choice awards,” said
Barbara Messing, chief marketing officer for TripAdvisor.
Galaktoboureko will definitely become your favorite Greek pastry! It’s a divine
combination of mouthwatering, creamy custard and flaky phyllo dough that
is baked and then drenched with a lemon and cinnamon infused syrup.
Perfection has finally gotten a name!
For the custard:
1.250ml milk full fat
1 cup sugar
4 fresh eggs
½ cup flour
½ cup fine semolina
1 unwaxed lemon, zested
1 tsp vanilla extract
1 tbsp high quality butter
For the syrup:
2½ cups sugar
1½ cup water
2 tbsp glucose syrup
1 lemon, juiced
1 cinnamon stick
For the syrup:
Combine all ingredients in a saucepan and boil over medium high heat for
approximately 10 minutes, stirring until sugars dissolves completely
and you are left with a heavy syrup. Remove from heat and set aside to
For the custard: Beat eggs with sugar using a hand mixer until fluffy.
Add semolina, flour and milk and beat until combined well. Heat the
mixture in a large saucepan, over medium-low heat, stirring until it
thickens. When it comes to a boil add vanilla extract, butter and lemon
zest, stirring until combined well. Set aside to cool completely,
stirring occasionally to prevent the milk proteins from forming a thin
crust on top.
Assemble the galaktoboureko: Brush well the bottom and sides of a
rectangular pan with butter. Unwrap the phyllo roll fully, carefully
layer the first sheet in the bottom of the pan and brush it really well
with melted butter. Repeat the same procedure until you have layered
half of the phyllo sheets. When you have almost layered half the sheets,
drape two sheets so that they extend half in the pan and half out of
the pan horizontally.
Spread the custard evenly on top of the sheets, smoothing the surface
with a spatula. Fold the phyllo sheet flaps in over the custard layer.
Add the remaining sheets on top, brushing each one with melted butter.
Score only the top layer of phyllo with a serrated knife, to enable easier cutting later.
Melt the rest of the butter and pour over the surface using a spoon.
Bake at 175°C/fan for at least an hour until nicely golden brown.
Pour over the hot galaktoboureko with the cold syrup, using a spoon,
allowing time for it to be absorbed. Do not cover. Best serve warm and
the same day because, once refrigerated, the custard tends to harden and
lose its lovely texture.