Suggested by the “Samartzis” traditional coffe-house.
Writes Sissy Nika – Journalist of Taste and Culture
Ingredients:
450 gr of dough sheets contained in a package of a so called “Beirut” dough sheets
150 ml seed oil
100 gr fresh butter from cow milk, in a room temperature
250 ml full fat milk
300 gr. Sugar
1 envelope of baking powder
2 small confections of vanillin powder
4 eggs
6 fresh oranges (non waxed)
1/2 teaspoon of cinnamon powder
For the syrup:
500 ml of water
800 gr sugar
Freshly pressed juice of ½ orange and the corresponding orange peel
Preparation:
Make the syrup first by putting all ingredients in a saucepan stirring all the time and bring to boil for about 20-25 minutes
Let it cool for a while when it is ready
Put the 3 oranges in another saucepan and boil until soft and then cut them in half and press them to get their juice
Keep this juice separately in another bowl
Use the rest of the boiled oranges to make a thick pulp by a mixing rod.
Now press the juice out of the raw oranges and keep it apart.
Using the electrical mixer bowl put sugar, eggs and mix them at a moderate speed until they get fluffy.
Lower the speed and then add fresh butter, milk and seed oil as well as the baking powder, the vanillin aromas cinnamon poweder orange pulp, orange broth from the cooked oranges, orange peel and juice from the other 3 raw oranges.
Spread some oil on the bottom of the baking pan and sprinkle some flour as well as the first two dough sheets. Cut the remaining dough sheets in small pices.
Mix those sheet pieces with the filling of the orange pie and pour over the first two sheets taking good care of flatting the mixture Top with two of the other sheets, if you wish.
Bake in a well pre-heated oven for 35-40 min. at a temp of 170ο C.
When our pie is taken out of the oven it will have a golden-orange hue and when still hot we pour the cool syrup on it.
Let it stay for one more hour before serving our pie. You can use candied orange bits as a decoration.
