Public Recipe

Portokalopita De Kataifi Con Coco

Name: Portokalopita De Kataifi Con Coco
Yield: 8 servings
Cuisine: Greek
Ingredients: 400 g kataifi dough; 120 g unsalted butter, melted; 80 g shredded coconut; 4 eggs; 250 g greek yogurt; 200 ml milk; 150 g sugar; 2 orange zest, zested; 1 tsp vanilla extract; 200 ml orange juice; 100 ml water; 180 g sugar; 1 cinnamon stick; optional fresh orange zest

Greek

Serves 8

Greek

Ingredients

Servings

400 g kataifi dough (base)
120 g unsalted butter — melted (fat binder)
80 g shredded coconut (flavoring)
4 unit eggs (custard base)
250 g greek yogurt (custard base)
200 ml milk (custard base)
150 g sugar (sweetener)
2 unit orange zest — zested (aromatic)
1 tsp vanilla extract (flavoring)
200 ml orange juice (syrup base)
100 ml water (syrup base)
180 g sugar (syrup sweetener)
1 unit cinnamon stick (syrup aromatic)
optional fresh orange zest (garnish)

Mise en Place

0/4

Process

prepare kataifi

1.Toss kataifi with melted butter and shredded coconut until evenly coated.

first bake

1.Spread kataifi mixture evenly in baking dish and bake 25–30 minutes until golden and crisp.

prepare custard

1.Whisk eggs, yogurt, milk, sugar, orange zest and vanilla until smooth.

second bake

1.Pour custard evenly over the baked kataifi base and return to oven for 30–35 minutes until custard is set.

syrup finish

1.Pour cooled orange syrup over the hot cake immediately after removing from oven.

rest

1.Allow cake to rest several hours or overnight to fully absorb syrup.

Plating

Cut into squares and finish with fresh orange zest.
Serve at room temperature.
Pairs well with Greek yogurt, coffee, or mint tea.

Sensory Checks

Texture

Top should be deep golden and slightly crisp.

Check

Custard layer should be set but moist.