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Greek dessert pie

Greek dessert pie


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The sheets thaw and break into small pieces.

Mix eggs with sugar, oil, baking powder and vanilla sugar.

Add the yogurt and the broken sheets and mix well with a spatula.

Line a tray (20x30 cm) with oil and flour. If a hyena vessel is used, it should not be greased with anything.

Pour the composition into the pan and place in the preheated oven at 180 degrees for 40 minutes.

For the syrup, caramelize 6 tablespoons of sugar and quench with 500 ml of water. Beware of steam!

Put the lemon peel and let all the sugar melt on the fire.

Set aside and add lemon juice and lemon essence.

Allow to cool.

When the pie is ready and nicely browned, take it out of the oven and pour the burnt sugar syrup over it.

Allow the syrup to absorb and cool.

Serve cold.

Good appetite!


Greek dessert pie - Recipes

Because it is really very simple and quick to prepare, I also executed it on a Saturday night, to pamper myself with it for morning coffee. If you're going to ask yourself why for coffee and not for dessert, after lunch, well, I'll tell you why: if it's to eat fast-absorbing carbohydrates, such as sugar and cakes, then at least eat them in the morning , to have all the time to burn the calories in them, and not in the afternoon or evening, when it is said that these calories are deposited.

Therefore we use a packet of fine pie sheets, a glass (150 ml I used) of sugar, a glass of oil, 400 ml of yogurt, 4 eggs, a sachet of vanilla sugar, a sachet of baking powder. to syrup I used 300 ml of water, 6 tablespoons of sugar, juice and peel from a large lemon.

Method:
The pie sheets at room temperature break into small pieces, like rags:


Meanwhile, make the syrup from the water and sugar put on low heat until the sugar is completely dissolved. Bring to a boil, then turn off the stove and add the lemon juice and peel.

It is served both hot and cold, and is a refreshing pie, only good for a meal with friends or family.


Greek pasta cakes

I thought I'd make a ranking of the top 5 Greek sweets I like. There are cakes made of very thin layers of cake top. Greek Recipes, Pastries, Sweets, Dessert Recipes, Desserts. From delicate cakes and pies to crispy honey or chewy & # 8211 sweets, Greek sweets offer a fair share of pleasure. Rating: 5 & # 8211 5 reviews & # 8211 40 min. Kourabiedes & quot are traditional Greek cakes, which along with & quot melomakarona & quot are indispensable on gr. Other specific Greek desserts: kourabiedes (flour, butter and almond cakes). Meanwhile, prepare the burnt sugar syrup: burn on a very low heat 6, 7 tablespoons. These cakes are prepared and served during the Easter holidays in Greece, are part of the Easter traditions with red eggs and are shared. The only elements common to all these recipes were: Greek sheets (thin ones of strudel or pie), oranges, yogurt and syrup. Tag Archives: Greek desserts.

Greece: Minced potato mousse, Seafood cocktail, Baked eggplant, Tzatziki, Greek salad. The Greek cake is ideal for the days when you want to pamper your family with a unique and absolutely wonderful dessert. Culinary Experiences: We talk about good or bad culinary experiences, prepared at home or served at a restaurant.

We remove the cinnamon sticks and with a polish we pour the hot syrup over the cold cake. This cake in Greece is served in any season, it works. I present here authentic and traditional Greek recipes of the famous diet.


In olive oil, heat finely chopped onion until soft. Then we add rice and let it cook for a few minutes, until the rice becomes translucent. add garlic and tomato paste and cook for another 2-3 minutes.

Fried onion we put it over minced meat (passed only once through the meat machine with large holes so as not to be too pasty). Then add the rest of the ingredients (broth, egg, chopped greens, cinnamon, 1 teaspoon salt and 1/4 teaspoon pepper) and mix until smooth.

Put in a large bowl flour and salt to prepare the top or crust. We mix. pour oil on the whole surface. With a fork, mix until lumps form and gradually pour water (one tablespoon at a time) while mixing the dough, just until all the flour sticks. Then put the dough on the work table and knead by hand a few times until the dough becomes more homogeneous. Divide the dough into two pieces (one slightly larger than the other). We spread the larger piece in a thin sheet that fits in the 28 x 18 cm tray and climbs a few cm on the walls. If necessary, we can press the dough to rise on the edges, and if it breaks, we can patch it. The dough stretches hard, and looks weird somehow oily, but in the end it will be very good.

Pour the filling into the pan and level it with a fork. Then spread the second sheet to fit on top. We leave the edges of the first sheet over it to seal the filling. Prick the pie from place to place with a fork and grease the pie on top with a little milk. Put it in the oven heated for 180C for a while and leave it for 1 hour and 20 minutes, until it turns brown on top.

Then take out the pie and cut it into 6 or 8 pieces with a knife and serve it hot or cold, with a salad.


Tiropita - traditional Greek cheese pie

Total cooking time: 60 minutes
Number of servings: 12

ingredients

  • 500 g of feta cheese
  • 250 g of ricotta
  • 3 eggs
  • 12 sheets of dough dough, thawed
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint (or 1 tablespoon dried mint)
  • 2 tablespoons green dill (or 1 teaspoon dried dill)
  • thin filo pastry (no added fat)
  • pepper to taste
  • Sesame seeds

Method of preparation

First of all, turn on the oven. Preheat it to 180 degrees Celsius.

Grease a tray or heat-resistant dish with a diameter of 25 x 35 cm with olive oil.

Put both types of cheese in a bowl and pass them with a fork until well crushed.

Then add the dill, mint and pepper. Add the beaten eggs, 1 tablespoon of olive oil and mix well.

Put the first sheet of dough in the tray, carefully. If its size exceeds the size of the tray / bowl, you can wrinkle it in places.

Put a little olive oil in a saucepan. Grease the first sheet of dough with a brush soaked in oil. Or you can use a spray with olive oil.

Place the next sheet of dough on top and grease it with oil. Do this with half of the dough sheets (6 sheets).

Then spread the cheese composition over the dough and level.

Then cover with the rest of the sheets (6 pieces), greasing each one with oil as you place them on top of each other.

The last 2-3 sheets should be well stretched.

Grease the last sheet on the entire surface with olive oil. Then cut the pie into squares, not to the base, but only halfway.

Sprinkle sesame seeds on top. Sprinkle the dough with a little water.

Put the tray in the preheated oven and leave the Tiropita for about 40 minutes.

It is ready when it has lightly browned at the base. In the last 5 minutes, the tray moves to the bottom of the oven.

The thyme is allowed to cool for a quarter of an hour, then it can be cut.

Store the pie in the refrigerator.

How to serve

Tiropita can be served at breakfast with a cup of yogurt, kefir or coffee.

It is also good for lunch, along with a salad of vegetables or greens. You can also take it with you, at school or at work.

It can be reheated in the oven if necessary, or you can take it out of the fridge in time to consume it at room temperature.

Related

If the filo pastry you use contains fat, you no longer have to grease the sheets with olive oil.

Also, feta cheese is salty, so it is not necessary to add salt to the composition.

If you want to use only feta or only ricotta, weigh the cheese so that you have a total of 750 grams.

You can also use other types of cheese, such as urda, cow's cheese, telemea, cheese.

But you should know that feta cheese is what gives this pie its specific taste.

Article source: Olive and Tomato, Traditional Tirpoita - Greek Feta Cheese Pie: https://www.olivetomato.com/traditional-tiropita-greek-cheese-pie/

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Linco Patisero Greek Pie

Linco Patisero pie is inspired by authentic Greek recipes, with mizithra cheese and feta cheese. Without preservatives, without dyes, but with a high content of cheese in the composition, Linco Patisero pie is not only easy to prepare, but also a certainly appreciated choice.

Ingredient:

Dough 62%: Wheat flour, water, non-hydrogenated vegetable oils (palm, cotton, sunflower, in varying proportions), corn starch, salt, sugar.
Filling 38%: Mizithra cheese (49%), water, wheat semolina, feta cheese (6.5%), salt, egg white powder. May contain traces of sesame.

Nutrition statement:

Nutrition statement 100g product 1 serving = 100g % CR * / 100g product (1 serving)
Energetic value 1174kJ / 281kcal 1174kJ / 281kcal 14
FATS 14.6 14.6 21
& # 8211 of which saturated fatty acids 5.9 5.9 30
Carbohydrates 28.6 28.6 11
& # 8211 of which sugars 5.4 5.4 6
fiber 1.9 1.9
proteins 7.8 7.8 16
Salt 1.25 1.3 21

* CR- Reference consumption of an ordinary adult (8400kJ / 2000 kcal) 1 serving = 100g. Contains 8 servings x 100g.

Grams: 850g

STORAGE INSTRUCTIONS

Quick frozen product
Store at -18 ° C. Do not cook in the microwave. Do not refreeze after thawing. How to store at home :, in the freezer, at -18 ° C until the date written on the package.

Packing type: cardboard tray
Terms of validity: 18 months

Preparation recommendations:

1. Preheat the oven to 180 ° C for 10-15 minutes.

2. Remove the top cardboard lid and place the pie with your own tray directly in the oven on the middle shelf.

3. Bake for about 45 minutes, until golden brown

4. Adjust the cooking time and temperature according to the efficiency of your oven.

Note: Bake directly from the freezer. Does not require defrosting before baking.


In olive oil, heat finely chopped onion until soft. Then we add rice and let it cook for a few minutes, until the rice becomes translucent. add garlic and tomato paste and cook for another 2-3 minutes.

Fried onion we put it over minced meat (passed only once through the meat machine with large holes so as not to be too pasty). Then add the rest of the ingredients (broth, egg, chopped greens, cinnamon, 1 teaspoon salt and 1/4 teaspoon pepper) and mix until smooth.

Put in a large bowl flour and salt to prepare the top or crust. We mix. pour oil on the whole surface. With a fork, mix until lumps form and gradually pour water (one tablespoon at a time) while mixing the dough, just until all the flour sticks. Then put the dough on the work table and knead by hand several times until the dough becomes more homogeneous. Divide the dough into two pieces (one slightly larger than the other). We spread the larger piece in a thin sheet that fits in the 28 x 18 cm tray and climbs a few cm on the walls. If necessary, we can press the dough to rise on the edges, and if it breaks, we can patch it. The dough stretches hard, and looks weird somehow oily, but in the end it will be very good.

Pour the filling into the pan and level it with a fork. Then spread the second sheet to fit on top. We leave the edges of the first sheet over it to seal the filling. Prick the pie from place to place with a fork and grease the pie on top with a little milk. Put it in the oven heated for 180C for a while and leave it for 1 hour and 20 minutes, until it turns brown on top.

Then take out the pie and cut it into 6 or 8 pieces with a knife and serve it hot or cold, with a salad.


How to make Portokalopita - recipe

Cake Ingredients:

  • 450 g of thin puff pastry
  • 3 eggs
  • 250 g of sweet milk (or yogurt)
  • 250 ml of oil
  • 250 g of sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 oranges
  • vanilla essence

Syrup ingredient:

Method of preparation

Portokalopita cake is prepared in 3 steps.

The first step is to prepare the liquid for soaking the cake.

Put the sugar, water and orange juice in a saucepan. Put on the fire and bring to the boil. When it starts to boil, take the pot off the heat and leave to cool.

If you find it too much sugar, you can cut the amount in half.

The second step is to prepare the puff pastry. Turn the oven to 100 degrees Celsius, fan function.

Unwrap the dough sheets on the work table. Take each sheet and squeeze it like an accordion. Place them one after the other in the tray.

Bake the sheets for 50-60 minutes at 100 degrees. The goal is to dry the puff pastry very well and make it crispy.

Also at this step, wash 2 oranges well and put them to boil whole in a bowl with water for an hour.

The author of the recipe claims that this is the secret that gives the cake an intense orange flavor.

Prepare the actual composition of the cake.

The boiled oranges are left to cool. Then cut in half and squeeze well in a bowl of excess water and seeds. That water in them is bitter.

Place the shells and pulp that remain after squeezing in the blender jar with the S blade.

Add sugar and mix. Then add the eggs, milk, oil, vanilla essence, baking soda, baking powder and grated peel of 3 oranges.

Mix until you get a homogeneous composition. Pour the composition into a large bowl.

Then crush the puff pastry with your hands. Gradually add them to the bowl above. Mix well with a wooden spoon.

Take a rectangular tray with a diameter of 32 x 25 cm. Grease it with oil and line it with flour.

Pour the composition of the cake and level. They can be placed on top of orange slices, for a more elegant look.

Put the tray in the oven and bake Portokalopita for 40-50 minutes.

As soon as you take the cake out of the oven, pour the cooled syrup over it, using a polish.