Portokalopita - Pastel griego de naranja

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 Si hay algo que me encanta es cocinar con cítricos, les da un sabor y una frescura única, por eso desde hace tiempo que uno de mis postres preferidos en la Portokalopita, un pastel griego de naranja y pasta filo delicioso.

Tengo la suerte de tener una amiga griega que siempre me habla de platos de su país, y yo que nunca paro de buscar nuevas recetas es mi fuente de nuevo material. Suelo cocinar mucho con pasta filo y siempre tengo el mismo problema, los envases contienen muchas hojas que a la que te despistas se seca y se rompe y ya no me sirve para nada. Y da la casualidad que esta receta es perfecta para toda esa masa quebradiza que podría acabar en el cubo de basura, mezclada magistralmente con zumo de naranja y otros ingredientes se obtiene un pastel brutalmente delicioso. Así que antes de que desaparezcan las ricas naranjas poneros manos a la obra y preparar ésta maravilla, se hace en un momento y el resultado es perfecto para merendar, desayunar o pecar en cualquier momento del día.

Ahora que parece que estamos viviendo un eterno invierno, que no para de nevar, que parece que la primavera se ha ido para no volver, una de las pocas cosas que me alegran el día es hornear y disfrutar del aroma que desprende el pastel y luego saborearlo mientras charlo con mi hija. 

Toca lavarse las manos, preparar los ingredientes, encender el horno y ponerse manos a la obra. Vamos con la lista de ingredientes!

INGREDIENTES

* 3 naranjas

* 3 huevos

* 150g yogurt griego

* 300g pasta filo

* 200g azúcar

* 1 cucharadita de extracto de vainilla

* 1/2 cucharada de levadura química

* 90ml aceite de oliva

* 150ml agua

ELABORACIÓN

1. Pre calentar el horno a 180°C. Encamisar el molde y reservar.

Trocear la pasta filo en pequeños trozos, esparcir sobre una bandeja y dejar secar por media hora.

2. En un bol batir los huevos con 150g de'azúcar hasta conseguir una masa blanquecina. Unir entonces la ralladura y el zumo de una naranja, el extracto de vainilla, la levadura y el yogurt. Incorporar el aceite poco a poco mientras seguimos batiendo. Verter la masa sobre un bol que contenga la masa filo troceada y seca, mezclar bien. Verterlo todo sobre el molde, colocar encima la segunda naranja laminada, espolvorear con un poco de azúcar moreno si se desea y hornear durante 45-50 minutos o hasta dorar.

3. Mientras se hornea preparar el jarabe: en un cazo calentar el zumo de la tercera naranja junto con los restantes 50g de azúcar y los 150ml de agua. Dejar cocer hasta que se disuelva el azúcar y obtengamos un jarabe ligero. Reservar.

4.Retirar la portokalopita del horno y dejar templar durante unos minutos, pasado el tiempo verter el sirope por encima para que lo absorba.

Me gusta servirlo con nata o con un buen yogurt, mejor si es griego, así podremos transportarnos con un solo bocado a cualquier playa de Corfú o Santorini!! Comiendo podemos viajar a cualquier lugar del planeta. Qué os aproveche!



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67 comentarios

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    A pesar de las difíciles circunstancias de la corona, todo lo mejor para tu y su familia R.

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  6. Tan cerca que estoy de Grecia y encontrar esta rica receta en España������, pero esto no se significa que no la voy a probar y a lo mejor enseñar a los griegos hacerla������, muy buen blog, excelentes fotografias��

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  45. Description: "Descubre la magia de la auténtica cocina griega con Portokalopita. Este pastel de naranja es un deleite para los sentidos, con sabores cítricos y textura suave que te transportarán directamente a las calles de Grecia. Prueba este postre clásico y despierta tus papilas gustativas con su encanto mediterráneo."DUI Attorney Manassas VA





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  46. Portokalopita es un delicioso pastel griego de naranja que se caracteriza por su sabor cítrico y su textura húmeda. El Portokalopita es un postre delicioso que combina la frescura de las naranjas con la dulzura del jarabe, y es una delicia típica de la cocina griega. ¡Disfrútalo como postre o con un buen café!
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    Ingredients for the pastry include a package of pastry flour (approximately 200g) and 150g of derried mantequilla. For the filling, you will need 6 eggs, 1 tsp of sugar, 1 tsp of Greek yogurt, 1 tsp of olive oil, 1 tsp of freshly squeezed orange juice, 1 tsp of harina, 1 cucharadita of hornear pollen, 2 naranja ralladura, and optional vanilla essence.

    For the filling, you will need 1 tsp of water, 1 tsp of sugar, 1 tsp of hornear pollen, and 1 tsp of vanilla essence. In a large bowl, combine the ingredients until the mixture is smooth and creamy. In another bowl, tamize the dry ingredients and gradually add the warm mixture until well combined.

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  51. The Portokalopita Pastel Griego de Naranja is a delicious and delicious Greek pastry with a unique combination of flavors. The recipe is described as a masterwork in pastry with an incredible texture and flavor. The pastry is easy to follow and creates an auténtic and delicious Greek pastry. The combination of ingredients creates a unique culinary experience, making it a must-try for any pastry lover. The recipe is highly recommended for its deliciousness and culinary excellence.
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  52. Portokalopita is a delightful Greek dessert that tantalizes the taste buds with its rich flavors and unique combination of ingredients. This traditional orange cake, also known as Greek orange pie, features layers of phyllo pastry infused with a luscious mixture of fresh orange juice, zest, and aromatic spices like cinnamon.
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  54. La portokalopita es una postre griego hecho con naranjas. Esta recepción tiene una versión básica de cómo preparar este pastel griego de naranja.

    Ingredientes clave son 6 naranjas, 200 g de mantequilla derretida, 250 g de hojaldre o masa filo, 250 g de azúcar, 250 g de sémola fina de trigo, 4 huevos, 1 taza de yogur griego, 1 taza de leche, 1 cucharadita de levadura en polvo, 1 cucharadita de vainilla extracto, una pizca de sal, y azúcar glas para decorar.

    Instrucciones son:
    1. Preparación del hojaldre: Despliégala y colócala en un molde para pastel, asegurándo de cepillar cada capa con mantequilla derretida.
    2. Preparación del relleno: Ralla la cáscara de las naranjas y el jugo. Mix la mantequilla derretida con el azúcar hasta que esté bien combinado.
    3. Montaje: Vierte la mezcla sobre el hojaldre en el molde.
    4. Horneado: Hornea en un horno precalentado a 180°C durante 45-50 minutos o hasta que esté dorado y firme al tacto.
    5. Enfriamiento y corte: Deja enfriar antes de cortar en porciones. Escolher azúcar glas sobre el pastel antes de servir.

    Notas: La sémola le da la portokalopita su textura única, puede ajustar la cantidad de azúcar según tu preferencia de dulzura. Añadir un toque de canela o nuez moscada puede aún realzar más el sabor.abogados de accidentes

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  58. This recipe for Portokalopita's Pastel Griego de Naranja is a delicious combination of cítricos and pasta filo, providing a unique texture and flavor. Some suggestions include slicing the pasta filo to avoid tearing, incorporating the ralladura and zumo of a naranja, preparing a naranja jarabe for the final layer, serving with Greek yogurt, sharing personal experiences, and adjusting the horneado time. The recipe can be presented visually, with optional decorations or variations. Additional practical tips, such as storage or freezing, can be included. The recipe also offers Greek inspiration, with a cultural history associated with Portokalopita. Sharing the recipe and inviting readers to share their experiences can generate interaction and create a community around the kitchen. Dietary adjustments, such as gluten or lactose-free versions, can be made to make the recipe more accessible to more people. Overall, this recipe is sure to be a hit with any culinary enthusiast. abogado de nueva jersey flsa

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  59. Portokalopita is a Greek pastry made with naranjas, filo (fine flour), sugar, and eggs. A basic recipe involves preheating the oven to 180°C (350°F), engrassing a mold with derretid mantequilla, rolling the naranja cáscara to obtain the ralladura, expressing the naranjas to obtain about 1 taza of naranja juice, beating the huevos and adding sugar, combining Greek yogurt, olive oil, naranja juice, and vanilla, and mixing the hornear horns. Cut the filo sheets into smaller pieces and place a cap on the mold's bottom. Pour the naranja mixture on the filo, repeating the process, and end with a cap of filo in the upper part. Pincel the top of the filo with more derretid mantequilla and sprinkle with nuts or dried almendras if desired. Bake in the precalentado oven for 45-50 minutes or until firm and firm. Remove from the oven and let it cool before cutting into portions.how to file for divorce new jersey

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