Sweet Ruffled Pie made with phyllo/ filo pastry, custard cream and soaked in syrup once baked. Heavenly flavorful and easy & fun to make. So irresistible, that I can even enjoy it with my first morning coffee!
"Patsavouropita" is an old fashioned Greek syrup dessert, usually made with orange (not in that case). Its name refers to a pie, but it actually is a denser cake. This is not a recipe I developed, but one that I've grown up with and always craving it.
An easy, heavenly flavorful dessert for every occasion! Perfect for a family or friends gathering, for a celebration, for a sweet morning or a coffee/ tea party. In any case, I am sure you will enjoy it!
How to make Sweet Ruffled Pie
First you should start with the syrup, because it has to be cool enough, when needed. To make the syrup you will only need water, granulated sugar and a slice of lemon. Add all of these simple ingredients in a medium saucepan and heat, while slowly whisking, until sugar dissolves completely. Then simmer for about 10 minutes and set aside to let cool completely.
The next step is to prepare a big ovenproof dish or baking pan with the phyllo pastry. Take the phyllo pastry leaves and place them one by one on the pan, while making them pleated (it will look like accordion). Place the leaves next to each other. Repeat until no phyllo pastry is left and set aside.
In a bowl or in a mixer's bowl add eggs and sugar and beat (with the whisk you attachment) until they become a nice white and fluffy mixture. Gradually add yoghurt, baking powder, sunflower oil, vanilla powder and lemon zest. Whisk until all ingredients are well incorporated. Next, pure the mixture carefully to the phyllo pastry, being sure that the whole surface is covered and the mixture goes in between the phyllo pastry. If needed use a flat surface like a spatula or a knife to move the pleated phyllo pastry, so that the mixture will easily go in between. Then bake in a preheated oven for 20-25 minutes, until the surface becomes light golden brown.
When the pie is ready, remove from the oven and immediately pure the cold syrup on it. Be sure to cover the whole pie with the syrup and let sit, until all the syrup is absorbed. You can serve the sweet ruffled pie warm or cold.
When the sweet ruffled pie comes to a room temperature, you can store it in the fridge. Cover the pan with a plastic wrap or cut the pie into isometric pieces and place them in an airtight container. If you decide to store the pie in an airtight container, be sure to use a wide one, so that you can place the pieces next to each other and NOT one on top of the other, otherwise the pieces that are on the bottom will become soggy.
Sweet Ruffled Pie is a dessert that keeps quite well. In fact, I enjoy it much better 2-3 days after its baked.
Preparation time: 15 mins
Cooking time: 30 mins
For the Pie:
500 gr Phyllo/ Filo pastry
200 gr greek yoghurt, full fat
1 tbsp. baking powder
2 tsp vanilla powder
1 cup granulated sugar
1 cup sunflower oil
5 eggs, in room temperature
1 lemon, only zest
For the Syrup:
2 cups water
2 cups granulated sugar
1 slice lemon
For the Syrup:
Heat a medium pot with water, sugar and a slice of lemon. Whisk slowly until sugar dissolves and shimmer for 10 minutes.
When ready, remove from heat and set aside to cool.
For the Pie:
Preheat oven to 180C (355F), set to Fan.
Τake the phyllo pastry leaves and place them one by one in a large pan / ovenproof dish, making them pleated (crumpled), next to each other.
In a stand mixer's bowl, add eggs and sugar and beat (with the whisk attachment) on medium to high speed for approximately 10 minutes or until white and fluffy.
Next, add vanilla powder, greek yoghurt, baking powder, sunflower oil and lemon zest. Whisk on medium speed until all ingredients are well incorporated. (The mixture should be runny).
Carefully pure the mixture to the phyllo pastry, being sure that it goes everywhere. If necessary, open the leaves in between to allow the mixture to penetrate inside.
Bake for 20-25 minutes or until light golden brown on top.
When ready, remove from the oven and immediately pour the cold syrup to the hot sweet pie. Let sit, until all syrup is absorbed from the pie.
Serve hot or cold.
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