Are you craving for something so tasty that your family will gather together just by the smell of it coming out of the oven? If you’re too busy (like we all are!) to make hard-to-cook desserts
, then these two are just for you!
For the base:
- Greek syrup cake Portokalopita
400g filo pastry
10g baking powder
1cup olive oil
1x vanilla packet
Orange zest (from 3 oranges)
For the syrup:
½ cup orange juice
2 pieces of orange zest
This type of dessert is best
when it’s done with dried or crumbly filo pastry.
That’s what you should do: leave 2 filo pastry sheets in the packet (not to get dry) and get the rest out of the package for about 30 minutes
in order for them to become crumbly.
Preheat the oven at 180C°,
oil a large baking tin and place the two filo pastry sheets from the packet one over the other.
Beat the eggs with the sugar until you make a thick cream. Then add the olive oil, the grated orange zest, the vanilla, the yoghurt and the baking powder.
Pound up the dried filo pastry sheets with hands
and put them to this mixture. Stir until well combined and pour into the baking dish. On top place some slices of orange zest.
Bake this Greek sweet
for around half an hour until it becomes golden-brown
Meanwhile, let’s make the syrup! Boil the water with the orange juice and the sugar. After the water starts really bubbling up, cook for 15 minutes.
Wait for the ready dessert to cool and then pour the hot syrup over the whole sweet. Let it absorb all the sweetness before you cut it into pieces.
And don’t forget to serve it with a ball of ice cream!
- Fantastic filo pastry dessert
400g filo pastry
100g walnuts, crushed
3x apples, cinnamon + sugar
250ml thick cream
For the cream:
150ml thick cream
Grate the apples (do not press them out) and mix with the crushed walnuts, the cinnamon, sugar, some poppy-seed and thick cream.
Grease a cake pan and place 2 filo pastry sheets on the bottom. Cover them with 1-2tbsp of thick cream, then sprinkle with some sugar and walnuts. After that repeat – 2 sheets, cream and sugar. This time add some poppy-seed as well followed by another two filo pastry sheets, thick cream, sugar and the grated apples’ mixture. Do this procedure until you don’t have any more filo pastry left.
In the end whisk the cream with the egg and pour on top of the dessert. Preheat the oven at 200C°
and bake the dessert for 45min.
What do you think of these? Which one would you prefer to try?
Don’t forget to buy our Greek filo pastry sheets as you click here
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