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Recipe Category / Sweets / Desserts

Copenhagen – Greek syrupy phyllo and almond dessert

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Copenhagen – Greek syrupy phyllo and almond dessert

Method

For the syrup

  • In a pot, add the water, sugar, cinnamon stick, and boil for 5 minutes.
  • Add the lemon juice and honey, 1 minute before you remove the pot from the heat, and let the mixture cool.

For the base

  • Preheat the oven to 200ο C (392ο F) set to fan.
  • Butter a 25x32 cm baking pan.
  • Add all of the ingredients for the base into a bowl, wear gloves, and crumble the mixture’s ingredients with your hands.
  • Pour the mixture into the buttered baking pan and press it lightly with your hand in order to spread it evenly.
  • Bake in the oven for 10 minutes. Remove from the oven and set it aside to cool.
  • Lower the oven’s temperature to 160ο C (320ο F) set to fan.

For the filling

  • Add the eggs into the mixer and beat them with the whisk attachment at high speed until they turn white and fluffy.
  • In a bowl, mix all of the remaining ingredients of the filling, and as soon as they are homogenized, add them into the egg mixture.
  • Mix lightly with a spatula so that the 2 mixtures are well combined.

To assemble

  • Pour the filling’s mixture into the baking pan, over the baked base that has been cooled, and make sure that it covers the whole surface.
  • Take the phyllo dough sheets and cut them in half, vertically, to get 10 sheets.
  • Take one phyllo piece, place it over the filling, drizzle with the butter, and follow the same process until there are no more sheets.
  • Fold, backwards, the phyllo sheet pieces that are slightly sticking out.
  • Score the phyllo dough sheets by shaping diamonds, and bake in the oven for 50-60 minutes.

To serve

  • Remove the dessert from the oven and, while it is hot, slowly pour the cold syrup with a ladle. Let it cool and absorb the syrup well.
  • Cut into pieces and serve.

 

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Nutritional
Chart

Nutrition information per portion

794
Calories (kcal)
40 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

35.0
Total Fat (g)
50 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

16.0
Saturated Fat (g)
80 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

103.0
Total Carbs (g)
40 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

57.0
Sugars (g)
63 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

14.0
Protein (g)
28 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.7
Fibre (g)
19 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.0
Sodium (g)
17 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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