Recipies

“Chiotiki” mandarin pie

Ingredients

 

1 package “politiko” filo pastry

250g corn oil

250g sugar

3 mandarin orange zest

20g (1 package) baking powder

1 vanilla

5 eggs

500g yogurt 4% fat (2,5 packs)

 

For the syrup

 

600g sugar

500g water

zest and the juice of 2 mandarins

 

 

Preparation

 

Remove the filo pastry from its packaging. Unfold and allow to dry out for about 15 min. In a bowl, put the olive oil, sugar, mandarin zest, baking powder, vanilla, eggs and yogurt and beat together with a whisk until even. Chop the dry filo pastry and, using your hands, separate the pieces. Add to the liquid mixture and stir well. Take an oblong baking pan 45x27 cm wide, grease it with a little butter or olive oil, empty the mandarin pie on to it creating a thin layer and level off with a spoon. Let it stand for about 15 minutes at room temperature. Preheat the oven to 180ºC and place the baking pan on the bottom shelf of the oven. For fan-assisted ovens preheat at 160ºC and place the baking pan on the middle shelf. Bake for about 35 minutes or until golden brown and stable. Once baked, spread the cold syrup while the pie is warm.

 

For the syrup

 

Place the sugar and water in a pan and stir until the mixture reaches a boil then simmer for 5 minutes. Remove the pan from the heat, add the mandarin zest and juice and allow to cool. Spread the cold syrup over the warm pie. For maximum flavor and syrup coating from top to bottom layer, the pie layers should be thin. Serve at room temperature or chilled, with a scoop of ice cream.

 

Tip

 

If we allow the mandarin pie to stand for about 15 minutes after mixing all of the ingredients together, the pastry sheets will absorb all of the ingredient’s flavours. In this way, the pastry sheets will also rise and the pie will become fluffy. For maximum flavor and syrup coating from top to bottom layer, the pie layers should be thin.