If you've tried this recipe please rate it! Your feedback means the world to me! Although, I must say, I never folded the phyllo quite as she did, so that every little fold was filled with the heavenly, tangy custard. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes. Thank you! Finish with the two remaining sheets. I find that a glass or ceramic pan does not distribute heat as quickly and evenly as a metal one and this might leave your pie uncooked in the centre or not as fluffy as the edges. I tried boiling a whole orange which gave it a great flavour but I felt it took some of the fluffiness and airiness of this pie. I have done it, and must say that the result has been espectacular. So here it is, straight from Captain, Surfs up! Tried this recipe? I added less icing sugar and added a few drops of citrus essence in the batter. Simple to make, this dessert delivers an elegant balance of flavours and textures. Portokalópita (from portokali = orange and pita = pie) is a traditional Greek sweet pie made with phyllo which encloses an orange pudding. Leave to allow cake to absorb syrup and enjoy! Add the pulp and gradually incorporate 2/3 of the butter. Take the cake out. These are all recipes prepared by my wife Maria - she loves cooking and I love eating, so we make a great team! This divinity on a plate was made with phyllo pastry and custard but it was more of a “lemonopita” (lemon pie). ( Log Out / A delicious, refreshing pie for the hot summer months! Bring to a boil, lower the heat to medium and simmer uncovered for 15 minutes. Skip to the recipe if you don’t feel like reading this, but forgive me. Hi guys!Now that oranges are on season I decided to make a Greek orange pie! Unfortunately the owner wasn’t too keen on sharing her secrets. Thank you sooooo much for trying my recipe!!! « Glyko Portokali (Whole Orange Fruit Preserve in Slices) and Orange Cake, Gavros Risotto (Baked Fresh Anchovies Risotto) », 300 grams (10.58 oz) orange pulp (about (2 small oranges), 120 grams (4.23 oz) butter, divided (80 – 40), 1 slice orange fruit preserve (optional) for decoration. 4. The pastry must be crunchy. A cake tester or a skewer inserted in the centre of the pie must come out clean. One day, at a restaurant in Cyprus this time, I tasted “portokalopita”. Add … I decided to make the recipe of our Greek Pastry Chef, Stelios Parliaros, with a few changes of my own. Although I had heard of this dessert many years ago, I never made it until today. Let syrup cool completely. 600g baklava pastry sheet2 Oranges 200g Sugar4 Eggs250ml Milk250ml Corn Oil1 tsp Baking powder 1 tsp Baking Soda, 500ml Water700gm SugarJuice from 3 Oranges. Hmmm..like a wet bread (in my local)...delicious....Drop EC here...Can we get to link exchange...? If you've tried this recipe please rate it! Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. Fold into the custard making sure, phyllo pieces are not stuck together and the custard is distributed evenly. There are so many recipes and so many methods of making this. Rose Phyllo Pie with Orange-Vanilla Custard | cuisinovia, Mahallepi – Mastic flavored Cream with Pistachios, 3 packed Tbs Orange zest (you will need about 5 medium-large oranges), 1 cup sunflower oil (or other mild flavoured vegetable oil), 1 Tbs plus ½ tsp baking powder (20 grams). Change ), You are commenting using your Twitter account. So, I didn’t grow up eating “portokalopita”. Reduce oven to 160 C, cover pie loosely with foil to prevent from burning (do this as quickly as possible, trying not to remove the pie from the oven). Add the crumbled filo pastry and mix in well with your hands. Brush a 23 x 33 cm baking pan with sunflower oil. Transfer to the fridge until needed. Enter your email address to follow this blog and receive notifications of new posts by email. Add the yoghurt, sugar and baking powder and continue whisking until you have a smooth cream. The pie will absorb everything eventually and become this really moist, sweet, absolutely wonderful pie with tiny pockets filled with orangey syrup. | All herbs are fresh (unless specified) and cups are lightly packed. Put the leftover pieces on top of the batter and then bring some of the phyllo hanging outside on the batter, leaving a last layer. Sorry, your blog cannot share posts by email. Please Note: Time is not included for filo pastry to dry out. 2. Spread mixture into buttered pan. ... for Authentic & Healthy Greek and Cypriot Recipes. It may seem like a lot, but its not. Here you can learn how to prepare delicious, traditional Greek dishes from recipes used in the home by local mothers and grandmothers! It was this fantastic top shot of a huge, mouthwatering piece of portokalopita. This is a variation of a Greek orange pie recipe. Brush a 28 cm tart pan with remaining butter and add a greased sheet of phyllo. I cut each phyllo 35 x 35 cm. 6. Simmer for 10 minutes to form a thin syrup. I sometimes leave them on my kitchen counter over night. 7. I bake it only 10 minutes at very low temperature, just to dry it out and maki it crunchy. As soon as it comes out of the oven, ladle the cold syrup all over the hot Portokalopita. Thank you for your reply. A lot of them are well-known and others perhaps not so well-known outside Greece. Some are made without phyllo and some use shredded phyllo in the batter (see my second recipe for Tyropita) and some make it into a cake, with yoghurt and then it is drenched in syrup. The remaining bits and pieces were lightly oiled and added as another layer in the tart pan. Some make the custard with milk, others with yoghurt. Whisk the eggs with the remaining icing sugar, using a hand mixer. #santorini #greece #travel, EXTENDING Festival to October 21st! Bake 15 minutes longer. ( Log Out / In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese. I tried making it with milk, but I liked the tanginess and creaminess of the yogurt. 3. I had never heard of Greek Orange Pie until Kelly Ripa mentioned on TV that it was to die for! Instead of making it open faced, mine was covered with phyllo. Portokalopita we were inundated with request for the recipe. Her recipes combine know-how with the simplicity of local, traditional Greek cooking. You can separate the phyllo pieces and lay them one by one on a table to dry. 1. ( Log Out / 192 %. Finally add the almonds and mix with a spatula. This recipe deserves an introduction. After your phyllo sheets are dry, crush them with your hands to small uneven pieces. For the syrup, boil sugar and water until dissolved. Although I had heard of this dessert many years ago, I never made it until today. Combine the eggs with the sugar in a large bowl. The first time I have tasted something similar was more than 10 years ago in the Greek island of Paros, a place very close to my heart. 577.9 g Remove to a bowl. Image from: https://mybakingsaga.com/2017/10/portokalopita-greek-orange-cake-with-syrup/. If there is one in a million chances Thia Markela is reading this, “THANK YOU”. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. Line a 25cm x 30cm tray with butter and light flour. But if you are in a hurry you can dry them one by one in a 100 C oven, for 10 minutes. Well my wife finished the pita , it was a hit 24 slices sold in under 1 hour. Boil the orange, for about 45 minutes or until soft. Add other half and stir. Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. Elena, interesting idea to bake the phyllo until golden. Since my last post, I’ve already made a second batch of Orange Preserve in slices, as well as Orange Marmalade. SBS acknowledges the traditional owners of country throughout Australia. Add the vanilla, grated orange zest and melted butter. But her “Portokalopita” had so many similarities to Thia Markela’s “accordion”, I knew I had a good starting point. It can also be served with ice cream. Leave to cool completely before slicing and serving plain or with a dollop of vanilla or mastic ice cream. Please let me know if you are happy with the outcome . Add cinnamon stick and orange zest. Tag me @ivyliac and use the hashtag #kopiaste! So I decided to research it. I quite like the roasted orange effect. After removing the pie, once it is cold, cut into portions and spread the warm syrup on top. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. We live on the island of Corfu in Greece and Maria comes from a family of chefs. The cake is perfect, orangy, soft…delicious! I tried A LOT of recipes and variations. Add cake ingredients and cook at 160 degrees for 30-40 minutes. I am definitely going to try this and I have the pastry in the freezer too. We knew it was a long shot but my sister and I dared to ask for the recipe. Since there were still a lot of oranges left, I decided to give this dessert a try. Traditional Greek food as cooked by Greek mothers!! Visit Helene’s site for more great recipes! Pita was very heavy as my wife made 1 1/2 times the amount, so who ever bought one got value for their money. For the orange pie, preheat oven to 190°C (375°F). You can do this in two ways. Thanks for sharing the recipe! Spread mixture in prepared pan. 1. It was love at first bite! Put sugar and water in saucepan and bring to boil. Great! Don’t put all the crushed phyllo in the custard at once. After the pie is cold, cut into portions and spread the warm syrup on top. This recipe has been posted for play in ZWT9 - Greece. https://www.sbs.com.au/food/recipes/orange-filo-pie-portokalopita Will attempt to make it on Saturday for Panaiyiri on Sunday. This sweet is not part of Cypriot tradition. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. For the syrup, boil sugar and water until dissolved. Melt the butter in a small pot or in the microwave for a couple of minutes. Let sit for a few minutes or up to an hour to absorb the syrup. This recipe has been posted for play in ZWT9 - Greece.