Traditional Greek Orange Phyllo Cake (Print Version)
# Ingredients:
→ Syrup Base
01 -
2 cups of regular sugar - the granulated kind works best
02 -
2 cups of water, straight from the tap is fine
03 -
Fresh-squeezed juice from about 2 oranges (you'll need ⅓ cup)
04 -
One whole cinnamon stick
05 -
Peels from 3 fresh oranges
→ Cake Mix
06 -
1 pound of phyllo dough sheets (grab them from the freezer section and thaw them out)
07 -
1 cup of Greek yogurt - either regular or low-fat works great
08 -
1 cup of regular sugar
09 -
1 cup of sunflower oil
10 -
Fresh juice from about 3-4 oranges (you'll need 1 cup)
11 -
2 tablespoons of baking powder
12 -
A splash of vanilla extract (about 1 teaspoon)
13 -
Zest from 1-3 oranges, depending on how citrusy you like it
14 -
Just a tiny pinch of salt
# Instructions:
01 -
Toss all your syrup ingredients into a pot - the sugar, water, orange juice, cinnamon stick, and those orange peels. Bring it to a quick boil, then take it off the heat and let it cool down naturally. Don't stir it while it's cooling - just let it do its thing!
02 -
Take those phyllo sheets out and lay them on your counter. Cut them in half to make them easier to work with. Now you've got a choice: either tear them into rough pieces with your hands, or if you're feeling fancy, roll up 4-5 sheets at a time and slice them into thin strips (about ½ inch wide). Either way, let them hang out on your counter to dry a bit, giving them a toss now and then so they dry evenly.
03 -
Get your oven warming up to 340°F. Grab a bowl and whisk together your yogurt and orange juice until they're friendly with each other. Pour in the oil, sugar, vanilla, orange zest, baking powder, and that pinch of salt. Give it all a good whisk until everything's mixed up nicely. Now comes the fun part - gently fold in your dried phyllo pieces bit by bit. Don't worry about making it perfect!
04 -
Pour your batter into a greased 9x13 inch pan and pop it in the upper part of your oven. Let it bake for about 40-45 minutes, or until it passes the toothpick test - stick one in the middle and it should come out clean.
05 -
Here's where the magic happens! While your cake is still hot from the oven, start ladling that cool syrup over it, one spoonful at a time. Be patient - let each spoonful soak in before adding the next. This is what makes it super special!
06 -
Let your cake rest for at least 30 minutes before cutting into it - though honestly, it's even better if you can wait overnight. When you're ready to serve, a scoop of vanilla ice cream or a dollop of Greek yogurt on top takes it to the next level!
# Notes:
01 -
This Portokalopita is a unique Greek treat that transforms simple phyllo dough into something magical with fresh oranges and aromatic syrup
02 -
You can find phyllo dough (sometimes spelled 'filo' or 'fillo') in the refrigerated section of Mediterranean markets or well-stocked grocery stores