Kataifi Portokalopita with Coconut Recipe
Introduction
Kataifi Portokalopita with Coconut is a delightful fusion of crispy kataifi pastry and rich orange-flavored custard. This Greek-inspired dessert is perfect for those who love a combination of textures and refreshing citrus notes.
Ingredients
- 375g Antoniou Kataifi Pastry
- 200g unsalted butter, melted
- 1 cup shredded coconut (optional)
- Juice of one orange
- 1 and 1/2 cups sugar
- 2 cups water
- 1 cinnamon stick
- 1 cup Greek yogurt
- 1/2 cup extra virgin olive oil
- 1/2 cup caster sugar
- 4 eggs
- 1 tablespoon baking powder
- Zest of one orange
- A pinch of salt
Instructions
- Step 1: Take the kataifi pastry out of the fridge to reach room temperature while you prepare the other ingredients.
- Step 2: Preheat your oven to 180°C (fan forced).
- Step 3: In a small pot, combine the orange juice, sugar, water, and cinnamon stick. Bring to a boil over medium-high heat and simmer for 10-15 minutes. Set aside to cool.
- Step 4: Remove the kataifi pastry from the packaging and gently loosen the strands in a 25cm round baking tray. Sprinkle the shredded coconut evenly over the kataifi.
- Step 5: Pour the melted butter over the kataifi and use your fingers to massage it evenly throughout the pastry strands. Bake in the oven for about 30 minutes or until lightly golden.
- Step 6: While the kataifi is baking, whisk together the Greek yogurt, olive oil, caster sugar, eggs, orange zest, baking powder, and salt until smooth to make the custard mixture.
- Step 7: Remove the kataifi from the oven and let it cool for 10 minutes. Loosen the kataifi strands gently with a fork.
- Step 8: Pour the custard mixture evenly over the baked kataifi and return it to the oven. Bake for 30-40 minutes until the custard is golden and set.
- Step 9: Use a skewer to poke holes into the hot cake. Immediately pour the cooled syrup evenly over the top to soak in. Serve warm and enjoy.
Tips & Variations
- If you prefer a nuttier flavor, you can add chopped walnuts or almonds into the kataifi before baking.
- For a dairy-free version, substitute the Greek yogurt with coconut yogurt.
- Allow the cake to cool completely for a firmer texture or enjoy it warm for softer custard.
Storage
Store the kataifi portokalopita covered in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to maintain crispness before serving. The syrup-soaked cake will keep its flavor but may soften over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make kataifi portokalopita in advance?
Yes, you can prepare and bake it a day ahead. Store it in the refrigerator and add the syrup just before serving to keep the kataifi crispy.
What can I substitute for kataifi pastry if I can’t find it?
Phyllo dough can be used as a substitute by shredding it into fine strips, although the texture will be slightly different.
PrintKataifi Portokalopita with Coconut Recipe
Kataifi Portokalopita with Coconut is a luscious Greek dessert combining crispy kataifi pastry strands baked with aromatic coconut and drenched in a zesty orange syrup. Topped with a smooth orange-infused Greek yogurt custard, this treat offers a delightful texture contrast and a perfect balance of sweetness and citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Ingredients
For the Kataifi
- 375g Antoniou Kataifi Pastry
- 200g unsalted butter, melted
- 1 cup shredded coconut (optional)
For the Syrup
- Juice of one orange
- 1 and 1/2 cups sugar
- 2 cups water
- 1 cinnamon stick
For the Custard
- 1 cup Greek yogurt
- 1/2 cup extra virgin olive oil
- 1/2 cup caster sugar
- 4 eggs
- 1 tablespoon baking powder
- Zest of one orange
- A pinch of salt
Instructions
- Bring Kataifi Pastry to Room Temperature: Remove the kataifi pastry from the fridge while still in its packaging and allow it to come to room temperature to make it easier to handle.
- Preheat Oven: Set your oven to 180°C (fan forced) to prepare for baking the kataifi layers.
- Prepare Syrup: In a small pot, combine orange juice, sugar, water, and the cinnamon stick. Bring the mixture to a boil over medium-high heat and cook for 10-15 minutes until slightly thickened. Remove from heat and set aside to cool.
- Prepare Kataifi Layer: Unwrap the kataifi pastry and unravel the strands evenly into a 25cm round baking tray. Sprinkle shredded coconut over the kataifi. Drizzle the melted butter on top, then using your fingers, gently massage the butter into the pastry strands to ensure even coating.
- Bake Kataifi: Place the buttered kataifi in the oven and bake for up to 30 minutes or until it turns a light golden color.
- Prepare Custard Mixture: In a bowl, whisk together Greek yogurt, olive oil, caster sugar, eggs, orange zest, baking powder, and salt until the mixture is smooth and uniform.
- Add Custard Over Kataifi: After removing the kataifi from the oven, let it cool for 10 minutes. Gently loosen the kataifi strands using a fork. Then pour the custard mixture evenly over the baked kataifi layer.
- Bake Again: Return the pan to the oven and bake for 30-40 minutes until the custard is deeply golden and cooked through in the center.
- Apply Syrup: While the cake is still hot, poke holes evenly across the surface using a skewer. Immediately pour the prepared orange syrup over the cake to soak in.
- Serve: Enjoy the kataifi portokalopita warm, allowing the custard and syrup to blend flavors beautifully with the crisp pastry.
Notes
- Ensure the kataifi pastry is at room temperature before handling to avoid breaking the strands.
- You can omit the shredded coconut if you prefer a more traditional kataifi taste.
- Use a fan-forced oven for even baking and a crispier kataifi layer.
- Allow the syrup to cool slightly before pouring to prevent over-softening of the custard.
- This dessert is best enjoyed warm but can be served at room temperature as well.
Keywords: Kataifi, Portokalopita, Greek dessert, orange syrup, coconut, custard, traditional Greek pastry
