Description
Portokalopita is a traditional Greek orange pie featuring a moist, spongy cake made with phyllo dough soaked in a fragrant orange syrup. This delicious dessert balances zesty citrus flavors with a perfect blend of sweetness and a hint of cinnamon, creating a refreshing and unique treat.
Ingredients
Scale
Orange Syrup:
- 2 Orange peels (from 2 oranges, cut into thin strips)
- 350 ml Orange juice (11.8 fl.oz, freshly squeezed)
- 150 ml Water (5 fl.oz)
- 200 g Light brown sugar (7 oz) (or granulated white)
- 150 g Granulated sugar (5.3 oz)
- 1 Cinnamon stick
- 3 tbsp Grand Marnier or Triple sec (optional, but highly recommended)
Batter:
- 450 g Phyllo dough (15.9 oz)
- 4 Large eggs (or 5 small)
- 200 g Granulated sugar (7 oz)
- 1 tbsp Orange peel from the syrup (finely chopped)
- 300 g Greek yogurt (10.6 oz)
- 1½ tsp Baking powder
- 1 pinch Salt
- 200 ml Sunflower oil or vegetable oil (6.7 fl.oz)
- 50 ml Orange juice (1.7 fl.oz)
- 1 tsp Baking soda
Instructions
- Prepare Phyllo Dough: Bunch up the phyllo dough sheets one at a time accordion-style and place them on two baking trays. Preheat the oven to 100°C (210°F).
- Dry Phyllo: Dehydrate the phyllo dough in the oven for 30-45 minutes until dried out, turning occasionally to dry evenly. Once dried, remove from oven and allow to cool.
- Make Orange Syrup: Wash and peel 2 oranges, slicing the peels into thin strips. In a saucepan, combine orange peels, 200 g light brown sugar, 150 g granulated sugar, 350 ml orange juice, 150 ml water, and the cinnamon stick. Boil on medium heat for 6-8 minutes until sugar dissolves. Cool syrup completely, then refrigerate.
- Add Liqueur to Syrup: Once the syrup is cold, stir in 3 tablespoons of Grand Marnier or Triple sec if using.
- Preheat Oven for Baking: Set oven temperature to 180°C (360°F) for baking the pie later.
- Prepare Batter – Orange Peel: Remove about 1 tablespoon of orange peel from the cold syrup and finely chop; leave the rest of the peel in the syrup.
- Whisk Eggs and Sugar: Using an electric mixer, whisk the eggs with 200 g granulated sugar until the mixture is white and fluffy.
- Add Flavorings and Mix: Incorporate the chopped orange peel, Greek yogurt, 1½ tsp baking powder, a pinch of salt, and vanilla extract into the egg mixture. Mix well until combined.
- Add Oil: Pour in 200 ml sunflower or vegetable oil and mix thoroughly.
- Activate Baking Soda: In a small bowl, mix 50 ml orange juice with 1 tsp baking soda. When it starts to bubble, quickly pour this mixture into the batter and blend well.
- Add Dried Phyllo: Crush the dried phyllo into small pieces. Gradually fold the crushed phyllo into the batter, ensuring all pieces are coated evenly.
- Prepare Baking Pan: Grease a 25×25 cm (10×10 inch) pan with vegetable oil to prevent sticking. Pour the batter into the pan and level the surface.
- Bake the Pie: Bake the pie in the preheated oven at 180°C (360°F) for 40-45 minutes or until golden and set.
- Pour Syrup: After baking, immediately poke holes in the warm cake with a skewer or fork. Pour the cold orange syrup evenly over the cake to soak in.
- Rest and Serve: Allow the Portokalopita to absorb the syrup for at least one hour before serving to maximize flavor and moisture.
Notes
- Using fresh orange juice and peels yields the best vibrant flavor.
- Grand Marnier or Triple sec enhances the orange aroma but can be omitted for a non-alcoholic version.
- Drying the phyllo dough prior to adding it to the batter is critical for the cake’s texture.
- Make sure the syrup is completely cold before pouring it over the hot cake for optimal absorption.
- Leftover cake stores well covered in the refrigerator for up to 3 days.
- Phyllo dough must be handled gently to prevent tearing during the drying process.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Keywords: Portokalopita, Greek orange pie, phyllo dessert, orange syrup cake, traditional Greek dessert
