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Kataifi Portokalopita with Coconut Recipe

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★★★★★

5 from 105 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Preheat Oven: Set your oven to 180°C (fan forced) to prepare for baking the kataifi layers.
  3. 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.
  4. 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.
  5. Bake Kataifi: Place the buttered kataifi in the oven and bake for up to 30 minutes or until it turns a light golden color.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://yumwithmia.com/kataifi-portokalopita-with-coconut-recipe/