Kataifi Portokalopita

An easy-to-make Greek dessert with Kataifi pastry in an aromatic orange custard!

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This delicious kataifi portokalopita combines kataifi pastry, orange custard, and sweet orange syrup. Portokalopita is traditionally an orange phyllo pie made with phyllo dough, but I’m kicking it up a notch to make it extra delicious. It’s a very simple dessert to make and perfect for feeding a large crowd. You can substitute lemon if you don’t care for the orange, but I encourage you to try the orange first. It’s sweeter and tastes just a little bit better for this dessert.

Why everyone will love it

Melt in your mouth kataifi

Buttery, crispy kataifi edges

Creamy custard

Juicy syrup

Sweet citrusy orange

An aromatic Greek orange custard and kataifi dessert that’s creamy, juicy, and delicious!

Everything you need

• Kataifi pastry
• Unsalted butter, melted

The Syrup:

• Water
• Granulated sugar
• Peel of an orange
• Orange juice
• Pure vanilla extract

For the Orange Custard:

• Eggs
• Plain yogurt
• Granulated sugar
• Orange juice -fresh is best or the freshest store-bought
• Baking powder
• Zest of 2 oranges -remember to zest before juicing!
• Vanilla extract
• Salt

 You can add toppings!

I’m giving you the plain kataifi portokalopita because I’m planning on topping it with homemade whipped cream right before my guests arrive. However, you can add just about anything you would like after you pour the custard over the toasted kataifi. Orange and dark chocolate chips are a match made in heaven. You could add any dried fruit you like, such as cranberries, raisins, or dates. Pistachios or sliced almonds would add a great crunch, but feel free to make this your own.

How to make Kataifi Portokalopita

Make the Syrup:

1. Combine all the syrup ingredients (except the vanilla) in a saucepan and bring to a boil.
2. Mix together and once the sugar has dissolved, remove from the heat, and add the vanilla extract.
3. Set aside to cool.
4. Preheat the oven to 350 °F, 180 °C.
5. Separate the kataifi strands and place them in a 9 x 13-inch (23 by 33cm) baking pan.
6. Pour the melted butter on top and toss the kataifi to coat.
7. Bake the tray on the center rack until golden -about 20 minutes.

Make the custard:

1. Combine all the custard ingredients in a bowl and whisk them together until smooth.
2. Pour the custard over the toasted kataifi and return to the oven to bake for 45 minutes or until set.
3. Poke holes into the pastry and pour the syrup on top.
4. Allow the pastry to cool and absorb the syrup.

Serve

The hardest part about this dessert is waiting for it to cool. I think it’s the most delicious when it’s slightly warm, even though it’s traditionally served cold. There’s an option to serve it topped with ice cream, but please skip this option and go straight for the homemade whipped cream. It’s the perfect topping for portokalopita, and nothing store-bought beats homemade. If you haven’t tried to make it, it’s much easier than you think, and you must try it here. Trust me. You may not want to share! Kali Orexi!

Other Kataifi desserts

• Kataifi Squares: The Lazy version of classic Kataifi Rolls
• Kataifi Ice cream
• Kataifi Galaktoboureko
• Kataifi Nests: The Perfect Greek Make-Ahead Dessert
• KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP

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Kataifi Portokalopita

Yield: Serves 12

Kataifi pastry in an aromatic orange custard. This dessert is so easy to make and goes great with coffee.

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Ingredients

• 1 pound (500g) kataifi pastry
• 1/2 pound unsalted butter, melted

The Syrup:

• 2 and 1/2 cups water
• 2 cups granulated sugar
• peel of an orange
• 1/2 cup orange juice
• 1 teaspoon pure vanilla extract

For the Orange Custard:

• 5 eggs
• 1 cup plain yogurt
• 1 cup granulated sugar
• 1 and 1/4 cup orange juice
• 1 tablespoon baking powder
• zest of 2 oranges
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Preheat the oven to 350 °F, 180 °C.

Make the Syrup: Combine all of the syrup ingredients (except the vanilla) in a saucepan and bring to a boil. Mix together and once the sugar has dissolved remove from the heat and add the vanilla extract. Set aside to cool.

Separate the kataif strands and place in a 9 by 13-inch (23 by 33cm) baking pan. Pour the melted butter on top and toss the kataifi to coat.

Bake the tray on the center rack until golden. About 20 minutes.

Combine all of the custard ingredients in a bowl and whisk them together until smooth.

Pour the custard over the toasted kataifi and return to the oven to bake for 45 minutes or until set.

Poke holes into the pastry and pour the syrup on top.

Allow the pastry to cool and absorb the syrup.

Serve topped with homemade whipped cream. Kali Orexi!

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