One of the juiciest pies made with fresh oranges and phyllo pastry. Ones you make it you will definitely become a fan. Also I like to believe one of the most suitable desserts for “love” occasions!!!
Caramelized blood Orange slices
Blood oranges 2
Water 1lt (34oz)
Sugar 750grms (26.4oz)
Οranges 2 cut to 8 wedges
Lemon 1 into half’s
Cinnamon 1 stick
Phyllo pastry #4 1 pkt
Sugar 100grms (3,5oz)
Vegetable oil 250ml (8.8oz)
Greek yogurt 250grms (8.8oz)
Vanilla essence to taste
Zest from 2 oranges
Juice from 2 oranges
Baking powder 1tbsp
2tbsp orange marmalade (check below)
1stick butter melted 125grms (4.4oz)
Heavy cream 2cups
Powdered sugar 1/2cups
Orange liquor 2oz
Whisk together to a stiff cream
Dry the phyllo pastry.
Remove phyllo pastry sheets from the box, fold each one like an accordion and place on a baking sheet the one after the other. Bake in a preheated oven at 120c (248F) for about one and a half hours. Must be completely dry. Crush the phyllo pastry few at a time with your hands to very small pieces. Spread on the baking sheet and keep in a warm dry place. (watch how to here)
Caramelize blood orange slices
In a pan bring to boil 1cups water with 1cups sugar. Place orange slices in the boiling syrup and boil for about 3-4 minutes. Take them out of the syrup one at a time and place them on a baking sheet lined with parchment paper. Keep the leftover syrup and bake the orange slices in oven same time with phyllo pastry at 120c (248F) for one and a half hours. They will dry and caramelize. Keep until ready to garnish your pie. (watch how to here)
Make the syrup
Cut the oranges each to 8 wedges and place in a pot. Add the syrup left from the blood oranges and 1lt of water. Bring to boil, drop the temperature and low simmer for an hour.
Add the cinnamon stick, the lemon and the rest of the sugar. Mix well to dissolve the sugar and simmer for 20 minutes.
Allow syrup to cool down completely. Remove the orange and keep aside, strain the syrup and keep cool aside.
Make orange marmalade.
Remove any seeds you find in the orange wedges, place in a food processor and blend to a pulp. Keep 2 spoonful of the marmalade for the pie mix and the rest in a glass jar for later use.
Make the batter for the pie
Whisk the eggs with the sugar to a smooth cream.
Add vegetable oil in a constant ribbon whisking continually.
Whisk in the yogurt, the orange juice, the orange zest, the baking powder and finally the melted butter.
Mix in the batter the crushed phyllo pastry little at a time. Make sure that you mix it well so all the phyllo is wet. Keep mix for 10 minutes aside.
Grease a baking pan with butter and pour pie mix in. with a spatula straighten the top of the mix.
Bake in 170c (340F) oven for about 45 minutes.
When ready, place on a cooling rack or wooden board, cut with a knife to portions and quickly pour the cold syrup over the hot pie.
Let the pie cool down (you could serve it a little warm too) and serve it with whipped cream and garnish with caramelized blood orange slices.
Recipe and photo: Chef Tony Kavalieros
Watch the video here