I’m sharing dessert today. If we were reliving the courses step by step as they were eaten on Sunday then technically I’m cheating. However this is the realm of written pleasure so it doesn’t need to be done in the same order as it was served.
Also, today is Mel’s name-day so I think it is appropriate that I post up something sweet in order to celebrate this glorious event.
– 500g phyllo pastry
– 1/2 cup sugar
– 5 egg yolks
– 2 oranges, zested
– 1 tsp vanilla extract
– 1 shot mandarin liqueur
– tsp baking powder
– 1 1/2 cup vegetable oil
– 1 1/2 cup full fat greek yogurt (preferably by φαγε/fage)
– 1/4 tsp salt
– 1/4 cup unsalted butter
– 200g dark chocolate
– 2 cups water
– 1 cup sugar
– 2 oranges, zested, peeled & chopped
– preheat the oven to 185C.
– locate an oven tray that approx. 20in x 30in.
– you will be using 4 to 6 sheets of phyllo for the first part. Each sheet needs to be brushed with the melted butter, sprinkled lightly with sugar & cinnamon, folded into an accordion shape & placed in the tray. Stop adding in phyllo sheets once the bottom of the tray is lined.
– scrunch up the remaining sheets of phyllo loosely & place in an oven safe baking dish.
– place the baking tray with accordion phyllo into the over on the centre rack & cook for between 10-15 minutes. On the bottom rack, place the oven safe dish with the scrunched up remaining phyllo.
– whilst the phyllo is baking, combine the egg yolks & sugar into a bowl & whisk until light yellow.
– next, add to the bowl the baking powder, vanilla, liqueur, oil, yogurt, zest & salt & whisk until properly combined.
– cut the dark chocolate into medium small chunks, they should be a little bigger than chocolate chip size. Add the chocolate to the mixture.
– once the phyllo has baked, remove from the oven & set aside. With the remaining phyllo that was scrunched, crush it into small pieces & add it to the egg & chocolate mixture.
– pour the mixture on top of the cooked phyllo & return it to the oven. Bake for 35-45 minutes or until a knife inserted into the mixture comes out dry.
– whilst the pie is cooking, zest the two oranges for the syrup & set the zest aside. Peel off the remaining white flesh & discard it. With the orange pieces cut them in half.
– in a pot over high heat, combine the zest, orange flesh, water & sugar and boil until it becomes a syrup, roughly 5 to 10 minutes.
– once the pie is done, remove from the oven & pour the syrup onto it. Allow it to cool completely before serving.
…for more recipes from us look at our archives here.