Kataifi Portokalopita: An easy Greek Dessert!

kataifi pastry

🥗Healthier: phyllo dough

💰Cheaper: shredded coconut

Phyllo dough is lighter, while coconut offers a unique texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and provide a different flavor.

In a saucepan, combine 2 cups of granulated sugar, 2.5 cups of water, and 0.5 cup of freshly squeezed orange juice along with the rind of an orange. Bring to a boil, then remove from heat and stir in 1 teaspoon of pure vanilla extract. Set aside to cool completely.

Thaw 1 pound of kataifi pastry at room temperature for 1-2 hours. Preheat the oven to 350°F (180°C) and prepare a 9 by 13 inch pan.

Separate the strands of kataifi pastry directly in the pan or on parchment paper for easier handling.

Melt 0.5 pound (2 sticks) of unsalted butter and drizzle it over the kataifi, tossing to combine.

Bake the kataifi in the oven for about 20 minutes or until golden brown.

In a bowl, combine the zest of 2 oranges and 1.25 cups of freshly squeezed orange juice. Add 5 whole eggs, 1 cup of granulated sugar, 1 tablespoon of baking powder, a pinch of salt, and 1 cup of plain Greek yogurt. Whisk until combined.

Once the kataifi is baked, pour the custard mixture evenly over it and return to the oven to bake for 45 minutes to 1 hour until puffy and golden.

After baking, poke holes in the dessert and pour the cooled syrup over it. Let it cool for about an hour to absorb the syrup.

For serving, whip 1.5 cups of heavy whipping cream with 1 teaspoon of pure vanilla extract and 2 tablespoons of powdered sugar until fluffy. Serve the kataifi with the whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens