Portokalopita (orange pie)
10 servings
60 minutes
Portokalopita is a refined dessert of Greek cuisine that embodies the sunny taste of oranges and the delicate texture of crispy phyllo dough. Its origins are rooted in Mediterranean baking traditions where citrus notes harmoniously blend with sweet syrups. This pie is the perfect ending to a meal, infused with the aromas of orange and caramelized sugar. The phyllo dough, dried and soaked in orange syrup, creates an astonishingly airy and crispy texture. Portokalopita is especially good when chilled, allowing its syrup to penetrate the layers of dough, making them even richer and juicier. This dessert is often served with a scoop of vanilla ice cream or Greek yogurt, highlighting its brightness and sweetness. It is wonderful as a festive treat or simply to enjoy a cozy moment.
1
Leave the dough at room temperature for 2-3 hours. Place the other ingredients in a container and mix.
- Filo dough: 450 g
- Vegetable oil: 120 ml
- Orange juice: 750 ml
- Baking powder: 30 g
- Semolina: 90 g
- Orange zest: 0.5 piece
2
Then break the dried dough by hand and place it in the container. Mix.
- Filo dough: 450 g
3
Grease a 30x40 cm baking tray with oil and spread the mixture evenly. Preheat the oven to 120 degrees and place the tray inside for 35-40 minutes.
- Vegetable oil: 120 ml
4
At this time, mix water, sugar, and glucose and heat until boiling (let it boil for 5 minutes).
- Water: 750 ml
- Liquid glucose: 120 g
- Sugar: 750 g
5
When the portokalopita is ready, take it out of the oven and drizzle with syrup.