I have made this quick orange and phyllo pudding several times when I crave something sweet and don't feel like rolling out dough or making a classic filling. It seems like a simple dessert, with readily available ingredients, and the texture is clearly pudding-like, not pie-like. The phyllo sheets do not remain crispy but become part of the egg and yogurt cream, while the orange adds a fresh taste, different from classic puddings.
Quick Info
Total time: about 50 minutes
Preparation time: 10-15 minutes
Baking time: 35-40 minutes at 180°C
Servings: 6-8, depending on the size of the baking dish
Difficulty: easy
Recipe type: quick dessert, suitable for the weekend or whenever you have leftover phyllo sheets
Ingredients
1/2 package of phyllo sheets (about 6-7 sheets)
4 eggs
200 g yogurt (can be plain yogurt, not too fatty)
200 ml oil
150 g sugar
1 pinch of salt
1 large orange
1 packet of baking powder with saffron
Preparation method
1. Unroll the phyllo sheets, tear them by hand into not too small pieces, and leave them spread out on the table or on a towel while you prepare the other ingredients. This helps them dry a bit.
2. Peel the orange. Grate the zest with a fine grater and set it aside. Then, peel the orange of the white skin to avoid bitterness, and cut the pulp into small pieces.
3. In a large bowl, beat the eggs with the sugar and salt, using a mixer or whisk, until the sugar dissolves.
4. Dissolve the baking powder in the yogurt. Pour the yogurt over the beaten eggs and mix well.
5. Add the oil, grated orange zest, and mix everything with a spoon.
6. Add the pieces of phyllo sheets and the chopped orange to the egg and yogurt mixture. Mix gently, making sure all the sheets are well soaked.
7. Grease a baking dish with a little oil or butter. Pour in the entire mixture and level it gently with a spoon.
8. Place the dish in the preheated oven at 180°C for 35-40 minutes. Check at the end; the pudding should be golden and slightly elastic to the touch.
9. Let the pudding cool for 5-10 minutes in the dish. You can turn it out onto a platter or cut it directly in the dish, according to your preference.
10. It can be served warm or cold, plain or with powdered sugar, if desired.
Why I make the recipe often
It is quick to make and does not require complicated techniques. I like that I can use leftover phyllo sheets. It is good both warm and cold, and works for dessert or a sweet breakfast. It keeps well for the next day.
Tips and variations
Tips
If the phyllo sheets are too wet, you can leave them to air dry for a few extra minutes, but they should not dry out completely.
Use a not too large baking dish so the pudding does not turn out too thin.
Gently mix the sheets into the mixture so you do not crush them too much.
Substitutions
The orange can be replaced with lemon or a combination of citrus fruits if you prefer a different flavor.
The yogurt can be replaced with kefir or buttermilk; the result will be similar.
Plain baking powder is fine if you do not have the saffron version.
Variations
You can also add raisins or small pieces of apple, but the classic recipe is just with orange.
If you want a more intense flavor, add a little vanilla essence.
It also works with a bit of cinnamon if you like.
Serving ideas
It can be cut into squares and served plain, sprinkled with powdered sugar.
It is also good with a little sour cream or yogurt on the side.
Cold, from the fridge, it is firmer but remains moist.
Frequently asked questions
Can I use frozen phyllo sheets?
Yes, but you need to let them thaw completely and ensure they are not wet; otherwise, they won't absorb the mixture well.
What kind of baking dish is suitable?
A medium-sized dish, preferably with higher sides (about 20x30 cm). It can be ceramic, glass, or metal.
Can it be made without saffron baking powder?
Yes, you can use plain baking powder. The saffron one only gives a slightly yellow color.
Why do I need to let the sheets dry?
If the sheets are too wet, they do not behave well in the mixture. Drying helps with the final texture.
How sweet is the pudding?
It is moderately sweet, but if you prefer less sugar, you can reduce it to 120 g.
Nutritional values (estimated, for a serving of 8)
Calories: approximately 350-370 kcal
Protein: 6-7 g
Fat: 20-22 g
Carbohydrates: 33-35 g
Values vary depending on the type of yogurt and portion sizes. It contains quite a bit of fat from the oil and eggs. Sugar can be adjusted to taste.
Storage and reheating
The pudding keeps well in the fridge, covered, for up to 3 days. It can be eaten cold or reheated for a few seconds in the microwave. At room temperature, it is good in the first 24 hours. After cooling, the texture remains pleasant and does not become dry.
Quick Info
Total time: about 50 minutes
Preparation time: 10-15 minutes
Baking time: 35-40 minutes at 180°C
Servings: 6-8, depending on the size of the baking dish
Difficulty: easy
Recipe type: quick dessert, suitable for the weekend or whenever you have leftover phyllo sheets
Ingredients
1/2 package of phyllo sheets (about 6-7 sheets)
4 eggs
200 g yogurt (can be plain yogurt, not too fatty)
200 ml oil
150 g sugar
1 pinch of salt
1 large orange
1 packet of baking powder with saffron
Preparation method
1. Unroll the phyllo sheets, tear them by hand into not too small pieces, and leave them spread out on the table or on a towel while you prepare the other ingredients. This helps them dry a bit.
2. Peel the orange. Grate the zest with a fine grater and set it aside. Then, peel the orange of the white skin to avoid bitterness, and cut the pulp into small pieces.
3. In a large bowl, beat the eggs with the sugar and salt, using a mixer or whisk, until the sugar dissolves.
4. Dissolve the baking powder in the yogurt. Pour the yogurt over the beaten eggs and mix well.
5. Add the oil, grated orange zest, and mix everything with a spoon.
6. Add the pieces of phyllo sheets and the chopped orange to the egg and yogurt mixture. Mix gently, making sure all the sheets are well soaked.
7. Grease a baking dish with a little oil or butter. Pour in the entire mixture and level it gently with a spoon.
8. Place the dish in the preheated oven at 180°C for 35-40 minutes. Check at the end; the pudding should be golden and slightly elastic to the touch.
9. Let the pudding cool for 5-10 minutes in the dish. You can turn it out onto a platter or cut it directly in the dish, according to your preference.
10. It can be served warm or cold, plain or with powdered sugar, if desired.
Why I make the recipe often
It is quick to make and does not require complicated techniques. I like that I can use leftover phyllo sheets. It is good both warm and cold, and works for dessert or a sweet breakfast. It keeps well for the next day.
Tips and variations
Tips
If the phyllo sheets are too wet, you can leave them to air dry for a few extra minutes, but they should not dry out completely.
Use a not too large baking dish so the pudding does not turn out too thin.
Gently mix the sheets into the mixture so you do not crush them too much.
Substitutions
The orange can be replaced with lemon or a combination of citrus fruits if you prefer a different flavor.
The yogurt can be replaced with kefir or buttermilk; the result will be similar.
Plain baking powder is fine if you do not have the saffron version.
Variations
You can also add raisins or small pieces of apple, but the classic recipe is just with orange.
If you want a more intense flavor, add a little vanilla essence.
It also works with a bit of cinnamon if you like.
Serving ideas
It can be cut into squares and served plain, sprinkled with powdered sugar.
It is also good with a little sour cream or yogurt on the side.
Cold, from the fridge, it is firmer but remains moist.
Frequently asked questions
Can I use frozen phyllo sheets?
Yes, but you need to let them thaw completely and ensure they are not wet; otherwise, they won't absorb the mixture well.
What kind of baking dish is suitable?
A medium-sized dish, preferably with higher sides (about 20x30 cm). It can be ceramic, glass, or metal.
Can it be made without saffron baking powder?
Yes, you can use plain baking powder. The saffron one only gives a slightly yellow color.
Why do I need to let the sheets dry?
If the sheets are too wet, they do not behave well in the mixture. Drying helps with the final texture.
How sweet is the pudding?
It is moderately sweet, but if you prefer less sugar, you can reduce it to 120 g.
Nutritional values (estimated, for a serving of 8)
Calories: approximately 350-370 kcal
Protein: 6-7 g
Fat: 20-22 g
Carbohydrates: 33-35 g
Values vary depending on the type of yogurt and portion sizes. It contains quite a bit of fat from the oil and eggs. Sugar can be adjusted to taste.
Storage and reheating
The pudding keeps well in the fridge, covered, for up to 3 days. It can be eaten cold or reheated for a few seconds in the microwave. At room temperature, it is good in the first 24 hours. After cooling, the texture remains pleasant and does not become dry.