Portokalopita or Greek orange pie

Name: Portokalopita or Greek orange pie - Daniela F.
Ingredients: Pie: 1 pack of phyllo dough (400 g) 1 glass (200 ml) of full; fat yogurt 1 glass of oil filled three; quarters 1 glass of sugar 1/2 packet of baking powder 1 packet of vanilla sugar 4 large eggs essence of rum juice from a small lemon Syrup: 3 cups of water 2 cups of sugar juice from 2 oranges or lemo

Dessert - Portokalopita or Greek orange pie by Daniela F. - Recipia

Phyllo pastry cake with citrus syrup: a sweet and refreshing delight Preparation time: 20 minutes Baking time: 30-40 minutes Total time: 1 hour Number of servings: 8-10 Of course, there’s nothing more comforting than a warm, moist, and fragrant cake that brings a smile to your face! The phyllo pastry cake with citrus syrup is a perfect choice for moments when you want to impress family or friends, as well as an excellent option for a party or casual gathering. The simplicity of the ingredients perfectly blends with fresh flavors, making this recipe a true delight. Additionally, this quick dessert can be adapted according to your preferences. Necessary ingredients: For the cake: - 1 pack of phyllo pastry (approximately 400 g) - 1 cup (200 ml) of full-fat yogurt - 1 cup of oil (filled three-quarters full) - 1 cup of sugar - 1/2 packet of baking powder - 1 packet of vanilla sugar - 4 large eggs - Rum essence (to taste) - Juice from one small lemon For the syrup: - 3 cups of water - 2 cups of sugar - Juice from 2 oranges or lemons, along with their zest Recipe history: This phyllo pastry cake has deep roots in the culinary traditions of many cultures, where pastries with thin layers and sweet or savory fillings have been appreciated for centuries. The use of citrus syrup adds a note of freshness and a pleasant contrast to the fluffy texture of the cake, making it not just a dessert, but an unforgettable culinary experience. Preparing the cake - essential steps: 1. Preparing the syrup: Start by making the syrup. In a pot, add the 3 cups of water, 2 cups of sugar, and the juice from the 2 oranges or lemons, along with their zest. Boil the mixture over medium heat, stirring occasionally, until the composition reduces by half. This process will concentrate the flavors and create a delicious syrup. Once the syrup is ready, strain it to remove seeds and zest. 2. Preparing the dough: Ensure the phyllo pastry sheets are completely thawed. Then, tear them carefully. This step is essential to prevent the sheets from sticking together. 3. Beating the eggs: Take the eggs out of the fridge the night before to reach room temperature. In a large bowl, beat the eggs until they become a light foam. Gradually add the sugar and continue mixing until the composition becomes fluffy. 4. Adding wet ingredients: Incorporate the oil, yogurt, vanilla sugar, and baking powder. Mix well until combined. 5. Incorporating the phyllo sheets: Add the torn phyllo sheets to the egg mixture. It is important to mix gently but thoroughly to ensure the sheets are well distributed in the batter. 6. Baking: Pour the mixture into an ungreased heat-resistant dish and place it in the preheated oven at 150 degrees Celsius. Bake for 30-40 minutes. To check if the cake is done, use a toothpick: if it comes out clean, your dessert is perfect. 7. Adding the syrup: Once the cake is baked, remove it from the oven and gradually pour the warm syrup over it. I used only 4 ladles of the resulting syrup, but you can adjust the amount to your liking. Let the cake absorb the syrup and cool before serving. Serving suggestions: This cake can be served plain, but for an extra touch of flavor, you can accompany it with vanilla ice cream or whipped cream. Additionally, adding fresh fruit pieces, such as strawberries or blackberries, will bring a vibrant splash of color and a delicious contrast. Recipe variations: - Nut additions: For a crunchy texture, you can incorporate chopped nuts or almonds into the egg mixture. - Dried fruits: Replace part of the syrup with pureed dried fruits for a unique flavor. - Various flavorings: Instead of rum essence, you can experiment with almond or orange essence. Nutritional benefits: This cake contains protein from eggs and yogurt, healthy fats from oil, and a portion of vitamins from the fruits used for the syrup. Additionally, sugar adds a boost of energy, but it is recommended to be consumed in moderation, considering the higher calorie content. Frequently asked questions: - Can I use other types of yogurt? Yes, you can use Greek yogurt or natural yogurt, but make sure it is full-fat to achieve a good texture. - How can I store the cake? It keeps well in the refrigerator in an airtight container for 3-4 days. - Can I use other fruits for the syrup? Absolutely, you can experiment with lemons, grapefruits, or even peaches for a different taste. This phyllo pastry cake with citrus syrup is more than just a simple dessert; it’s a way to bring joy and warmth into your home. So, don’t hesitate to try this recipe and share unforgettable moments around the table with your loved ones. Enjoy!

Ingredients

Pie: 1 pack of phyllo dough (400 g) 1 glass (200 ml) of full
fat yogurt 1 glass of oil filled three
quarters 1 glass of sugar 1/2 packet of baking powder 1 packet of vanilla sugar 4 large eggs essence of rum juice from a small lemon Syrup: 3 cups of water 2 cups of sugar juice from 2 oranges or lemo

Portokalopita or Greek orange pie

Ingredients

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