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Orange Phyllo Pie Portokalopita Dessert
Orange phyllo pie portokalopita dessert is vibrant, syrup-kissed, and delightfully spiced. This orange phyllo pie portokalopita balances flaky phyllo and zesty orange aroma. Finally, orange phyllo pie portokalopita is perfect for festive occasions or sweet everyday indulgence.
Ingredients for the Syrup
- 600 g sugar
- 500 g water
- 300 g orange juice
- 1 cinnamon stick
Ingredients for the Base
- 400 g phyllo pastry (for sweets)
- 2 oranges
- Zest of 2 oranges
- 200 g sugar
- 200 g olive oil or vegetable oil
- 250 g milk
- 1 packet baking powder
- 1 teaspoon baking soda
- 2 vanilla extracts
- 3 eggs
- A pinch of salt
- A little butter and flour for the baking pan
Prepare the Syrup
In a saucepan, combine the water, sugar, orange juice, and cinnamon stick. Boil over high heat. Once it comes to a boil, stir to dissolve the sugar completely. Remove from heat and let the syrup cool.
Prepare the Orange Pie
- Place the whole oranges in a pot filled with water. Boil for about 1 hour until they soften. Remove from heat and let them cool.
- Once cooled, cut them in half, remove any seeds, squeeze out their juice, and place the remaining pulp and peel in a blender. Add the orange zest, oil, and sugar. Blend until smooth.
- Transfer the blended mixture into a large bowl. Add the baking powder, milk, baking soda, eggs, salt, and vanilla. Mix well until all ingredients are combined. Set aside.
- Unwrap the phyllo pastry and cut it into thin strips. Separate the strips so they don’t stick together and let them dry out for 2–3 hours, or place them in the oven for 10–15 minutes to dry.
- Once dry, crumble the phyllo into very small pieces. Gradually add these pieces to the bowl with the batter, stirring constantly with a spatula to prevent them from clumping.
Bake the Pie
- Butter the inside of a baking pan and dust it with flour to cover all greased surfaces.
- Pour the prepared mixture into the pan and smooth the surface with a spatula.
- Bake in a preheated oven at 180–190°C (355–375°F) for about 40–45 minutes, or until the pie turns golden.
Finish the Pie
Remove the hot pie from the oven and immediately pour the cold syrup over it. Allow the pie to cool to room temperature, then refrigerate until well chilled. Cut into pieces and serve.
A Citrus Greek Classic
First, orange phyllo pie portokalopita dessert draws on traditional Greek flavors—citrus zest, phyllo layers, and a fragrant syrup. Over generations, it has become a beloved dessert, symbolizing bright, sun-soaked baking traditions.
What Makes It Irresistible
This dessert marries crisp phyllo layers with moist, orange-infused cake soaked in aromatic syrup. Orange zest and subtle spices (like cinnamon or clove) elevate the citrus brightness. Moreover, syrup-soaked texture ensures every bite is juicy and soft.
Serving Suggestions
Serve orange phyllo pie portokalopita dessert chilled or at room temperature, garnished with orange peel curls or crushed pistachios. It pairs beautifully with Greek coffee or a splash of sweet dessert wine. Finally, store it covered to preserve syrupy moisture and pastry crispness.
Discover the Sweet Stories Behind Every Dessert!
Curious about the history and charm of your favorite desserts? Click here to explore the detailed description we’ve created on DeliciousPath, where you’ll uncover fascinating facts and traditions behind every recipe. Let the journey into the world of sweets begin!
