Portokalopita is a traditional Greek dessert made with layers of phyllo dough soaked in a fragrant orange syrup that we make with Montebelo Brasil orange juice. Save, bake and share with family and friends this holiday season.

For this recipe and more, download our ‘Around the Table With LDC’ cookbook:

Bake: 40-45 minutes
Rest: 2+ hours
Yield: 24 servings

Ingredients:

Orange Syrup
355ml water
297g granulated sugar
1 cinnamon stick
250ml Montebelo Brasil orange juice
2 orange peels (no white bitter pith)

Cake
450g phyllo dough, thawed
4 large eggs, room temperature
198g granulated sugar
240g Greek yogurt, full-fat
237ml sunflower oil (or other neutral vegetable oil)
5ml baking powder
Zest of two oranges
5ml vanilla extract

Garnish
Orange zest
Greek yogurt

Directions:

Orange Syrup
1. In a medium saucepan, combine all syrup ingredients and bring to a boil. Reduce heat and simmer for 10 minutes until it thickens slightly.
2. Remove from heat and let the syrup cool completely. Discard the cinnamon stick and orange peels.

Phyllo
1. Preheat the oven to 180°C (350°F).
2. Unroll the phyllo dough and tear it into small pieces (about 3-4 cm wide). Set aside to dry out while preparing the remaining ingredients. Alternatively, bake the phyllo for 10 minutes in a low-heat oven until crisp, then crush it.

Cake
1. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
2. Add yogurt, oil, orange zest and vanilla extract, and mix until well combined.
3. Stir in the baking powder, then gently fold the dried or crispy phyllo pieces into the batter.
4. Grease a 23×33 cm (9×13-inch) pan and pour in the batter, spreading it evenly.
5. Bake for 40-45 minutes or until golden brown (a toothpick inserted into the center should come out clean).
6. Once the cake is out of the oven, immediately pour the cooled syrup evenly over the hot cake. It will absorb the syrup as it cools.
7. Let the cake rest at room temperature for at least 2 hours (or ideally overnight) to fully soak up the syrup and become moist.
8. When ready to serve, slice the Portokalopita into squares or diamonds and garnish with a sprinkle of orange zest or a dollop of Greek yogurt, if desired.
9. Store airtight at room temperature for up to three days.

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