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. Don’t put all the crushed phyllo in the custard at once. I baked Thia Markela’s accordion a number of times and it was lovely and syrupy and delicious. Visit Helene’s site for more great recipes! This divinity on a plate was made with phyllo pastry and custard but it was more of a “lemonopita” (lemon pie). Fill in your details below or click an icon to log in: You are commenting using your account. I tried A LOT of recipes and variations. So here it is, straight from Captain, Surfs up! Set aside to cool. I love your wonderful story of obtaining the recipe and will be trying it soon. It was this fantastic top shot of a huge, mouthwatering piece of portokalopita. And although I have written such a long intro for this recipe, the process of making this dessert is very simple, easy and quick. Thank you for your reply. It was love at first bite! At the meantime I reduced the quantity of the syrup in order to avoid a too wet dessert. In the meantime blanch the almonds and dry them on kitchen paper. Once boiling, add orange juice. Add the other half and stir. Total Carbohydrate A lot of them are well-known and others perhaps not so well-known outside Greece. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes. I am started to drool because of that Orange Pie.ty for the share. So, I didn’t grow up eating “portokalopita”. The demand fo, Here’s hoping travel becomes safer in time for E, The iconic Greek Island port. Although I had heard of this dessert many years ago, I never made it until today. A delicious, refreshing pie for the hot summer months! Transfer to the fridge until needed. Spread mixture into buttered pan. Bake until puffed and golden, 35 to 40 minutes. If you want to decorate with orange slices, these must be very very thin (1 mm thick max). Add 1/2 the mixture from the blender to half of the pastry and stir. Beat with a hand mixer until pale and frothy. Greek Orange Pie(Πορτοκαλόπιτα)-Katerina Giannakopoulou-KaterinalittleKitchen Recipe 23. Portokalópita (from portokali = orange and pita = pie) is a traditional Greek sweet pie made with phyllo which encloses an orange pudding. 4. Next you need to dry the phyllo pastry. Her recipes combine know-how with the simplicity of local, traditional Greek cooking. Fold into the custard making sure, phyllo pieces are not stuck together and the custard is distributed evenly. Brush the remaining two phyllos and cut them round to fit you tart pan. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. Add the crumbled filo pastry and mix in well with your hands. Add other half and stir. ... for Authentic & Healthy Greek and Cypriot Recipes. Brush them with butter. So here it is. I had never heard of Greek Orange Pie until Kelly Ripa mentioned on TV that it was to die for! Enter your email address to follow this blog and receive notifications of new posts by email. Whisk the eggs with the remaining icing sugar, using a hand mixer. 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). Portokalopita we were inundated with request for the recipe. Crinkle them one by one, from the larger side, … You can also leave the pie plain and decorate with orange slices before serving. Put them in a bowl until needed. We licked the plate and asked for more, so Evgenis (the owner) introduced us to his lovely aunt. | All vegetables are medium size and peeled, unless specified. Use a ladle to slowly pour cool syrup over the top. This is excellent and comes out great every time. Here you can learn how to prepare delicious, traditional Greek dishes from recipes used in the home by local mothers and grandmothers! Add baking powder and beat lightly to mix. This recipe has been posted for play in ZWT9 - Greece. but if anything is left over it can easily be saved for the next day, which is what we do. When the orange cools, remove seeds, if any and purée it in the same food processor. Sorry, your blog cannot share posts by email. This recipe is from website: This can take anything from 10 minutes to 6 hours. SBS acknowledges the traditional owners of country throughout Australia. But if you are in a hurry you can dry them one by one in a 100 C oven, for 10 minutes. One day, at a restaurant in Cyprus this time, I tasted “portokalopita”. Pita was very heavy as my wife made 1 1/2 times the amount, so who ever bought one got value for their money. ( So excited). 1. Change ), You are commenting using your Google account. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. As soon as it comes out of the oven, ladle the cold syrup all over the hot Portokalopita. Since my last post, I’ve already made a second batch of Orange Preserve in slices, as well as Orange Marmalade. Remove to a bowl. ( Log Out /  I sometimes leave them on my kitchen counter over night. The pastry must be crunchy. | All herbs are fresh (unless specified) and cups are lightly packed. Pour cooled syrup over the baked filo. After your phyllo sheets are dry, crush them with your hands to small uneven pieces. Put sugar and water in saucepan and bring to boil. Congrats, all the reseach have been worth it! Tried this recipe? #greece #travel #holiday, How inviting does that look! Unfortunately the owner wasn’t too keen on sharing her secrets. I started researching “portokalopita” about two months ago when I saw a post on Instagram by David Leibowitz from his trip to Greece and the islands. So we did. So I decided to research it. Please Note: Time is not included for filo pastry to dry out. Change ), You are commenting using your Twitter account. Thank you! 1. Add the pulp and gradually incorporate 2/3 of the butter. A delicious, refreshing pie for the hot summer months! Put your custard mixture in a large bowl. 7. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. Delicious and easy recipes!! In my version I used only the half of the phyllo that usually has to used, but I added to the batter 3 tablespoons of cornstarch. Thanks for sharing the recipe! Elena, interesting idea to bake the phyllo until golden. It can be served warm, or cold with ice cream. Combine the eggs with the sugar in a large bowl. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. There are so many recipes and so many methods of making this. Beat until combined. I tried everything. Set aside to cool and sprinkle some icing sugar on top. So happy you enjoyed it . The cake is perfect, orangy, soft…delicious! Exclusive TV sneak peeks, recipes and competitions, Episode guide | Cook like an Italian with Silvia Colloca, How to make cultured butter while you sleep, Great ways to turn turn versatile jackfruit into delicious dishes. Bake pie for 30 minutes until dark brown. No doubt you will be the talk of the town as to where we got the recipe from . We knew it was a long shot but my sister and I dared to ask for the recipe. 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). 192 %. Change ). It looks very yummy! To cut the long story short(er) I ended up following Thia Markela’s instructions. Thank you very much for your recipe. For… 577.9 g Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. It can also be served with ice cream. Add cinnamon stick and orange zest. Some make the custard with milk, others with yoghurt. 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. Greek Sweets Greek Desserts Just Desserts Delicious Desserts Dessert Recipes Arabic Sweets Orange Pie Recipes Greek Recipes Little Kitchen. I have done it, and must say that the result has been espectacular. For the orange pie, preheat oven to 190°C (375°F). Some recipes suggest you leave the phyllo soft as it is, but I find that the only way to distribute the custard evenly my drying the phyllo sheets. Especially if the weather is humid. If there is one in a million chances Thia Markela is reading this, “THANK YOU”. I cut each phyllo 35 x 35 cm. Simmer for 10 minutes to form a thin syrup. Simple to make, this dessert delivers an elegant balance of flavours and textures. One lady bought 1, then came back for another 4 slices ( all cut in diamond shapes) stating that it was the most delicious cake. #Greece #islandlife, One word: spectacular! There are many different approaches to the recipe. Add the crumbled filo pastry and mix in well with your hands. I have researched many recipes and versions and have decided to give yours a try. I am sure that in the future I will try making some of the other variations. The pie will absorb everything eventually and become this really moist, sweet, absolutely wonderful pie with tiny pockets filled with orangey syrup. Leave to allow cake to absorb syrup and enjoy! Its light, fluffy, syrupy, orangey, everything this wonderful dessert should be. Skip to the recipe if you don’t feel like reading this, but forgive me. Do this in several doses.